Meghan Wingate ’17 at the HaverFarm. She is a CPGC summer 2015 farm intern.
Sunflowers reflected in water droplets on a kale leaf.
Meghan Wingate ’17 harvests kale at the HaverFarm.
Dragon kale leaves up close.
(l-r) Shoshana Rybeck, a high school student volunteer and sister of Gabe Rybeck ’16, with Meghan Wingate ’17.
Beets ready to be harvested. Beet leafs are also edible and can be used a in variety of salads.
Tiny sprigs of cilantro. Other herbs include rosemary, lavender, basil, and thyme.
Tobasco peppers
Meghan Wingate ’17 removes weeds.
Straight neck summer squash.
A budding tomato plant. Tomatoes will start to ripen towards the end of July.
Green tomatoes under a light spell of drizzle.
Flowers of the cucumber plant
A baby butternut winter squash.
HaverFarm in the garden plots behind facilities building.
Baby watermelons at the farm.
Meghan Wingate ’17, along with her friend Rhea Constantino sell produce from the HaverFarm at the Friday farm stand.
Meghan Wingate ’17 sells produce at the Friday farm stand.
(l-r) Abby Fullem ’16, Meghan Wingate ’17, and Rhea Constantino at the Friday farm stand.
Charlie Hale ’17 buys fresh greens produced on the HaverFarm.
Fresh raspberries, beans, and peas.
(l-r) Allison Carpenter, Tim Chaya, Assistant Professor of Chemistry Helen White and Abby Fullem ’16 at the farm stand.
(l-r) Liz Campbell and Cat Toia from Institutional Advancement buy fresh lettuce at the farm stand on Founders porch.
Meghan Wingate ’17, Rhea Constantino, and Charlie Hale ’17 at the farm stand on Founders porch.
Allison Carpenter and Tim Chaya buy fresh produce from HaverFarm’s Friday farm stand.
—Photos by Hina Fathima ’15.