Students visited Clagett Farm to gain firsthand experience with sustainable agriculture in practice. During the visit, they helped harvest okra, shishito peppers, and butternut squash, learning about the work and care that goes into growing seasonal produce. The trip highlighted how sustainable farming combines ecological stewardship with community food access.

Clagett Farm, located in Upper Marlboro, Maryland, is operated by the Chesapeake Bay Foundation. The farm is dedicated to environmentally responsible farming practices and serves as a model for regenerative agriculture. In addition to growing a wide variety of vegetables, Clagett Farm runs a Community Supported Agriculture (CSA) program and donates a significant portion of its harvest to local food banks, bridging the gap between sustainable farming and food justice.

Students wrapped up the season by harvesting the annual summer produce garden, gathering fresh vegetables grown throughout the summer. The work not only celebrated the end of the growing season but also highlighted the students’ commitment to sustainable food practices and hands-on learning. To build on this spirit of community, the farm also hosted a homemade pizza night for new faculty at SMCM. Using fresh ingredients and the farm’s outdoor oven, the evening gave faculty the chance to relax, enjoy good food, and connect with colleagues while exploring the farm’s role on campus. 

Today, fall crop seedlings were potted up into larger containers to support continued root and vegetative growth. The initial stage of hardening off was also begun to prepare these plants for outdoor conditions. In addition, harvest activities focused on the remaining summer crops, with tomatoes, peppers, and eggplants collected at peak ripeness. We harvested nearly 6 pounds of eggplant, 5 pounds of tomatoes, and 7 pounds of peppers. Summer crops are definitely slowing down in production, and the tranisition to Fall crops is right around the corner.