By Kelsey Kephart, courtesy of Kent News
As “going green” becomes increasingly popularized in today’s modern culture, Kent School pushes toward the future of environmental practicality and innovation by returning to its history. Years ago, the Kent community relied on its own farm for vegetables and milk from dairy cows. This past year, in accordance with its history, Kent’s maintenance staff has been working to plant produce such as squash, pumpkins, asparagus, cucumbers, peppers, and predominantly, potatoes.
Potatoes, being one of the staple items in the Kent diet, have been the main focus of the farm’s expenditures. The farm’s property, as of now, spans about four acres. Of that, a majority is dedicated to the cultivation of a variety of potatoes, such as red and baking potatoes. When purchased from a produce company, potatoes are often pumped full of chemicals (to make them last longer) and pesticides. The potatoes are then shipped across the country to the final destination: Kent School. Their nutritional content and flavors are often compromised when using this round-about method. When grown here on campus, the community receives fresh and organic produce.
The fertilizers and pesticide sprays used on the Kent School Farm are all organic, almost “homegrown.” In the fall, when the leaves around campus are raked up and bagged, they end up at the farm’s compost piles. Here, along with any food bi-product (like food scraps from the dining hall), the compost will ferment due to regular churning. After time, all this becomes organic fertilizer, and will be used for the farm’s crops.
The crops planted in May have yielded over 5,000 lbs of potatoes for the school year. Harvested in September, these large amounts of potatoes are stored in one of two root cellars on campus, and will last the school until January. One root cellar, across the road from the dining hall’s back entrance, long ignored, has been restored and is now functioning. These root cellars will preserve the vegetables for months, allowing the dining hall staff to prepare meals with fresh produce, even in the winter months.
To prepare potatoes in every style from mashed to baked is a laborious process. Scrubbing, washing, peeling, and preparing takes about five hours a week. “We try to grow crops that benefit the Kent students. We’re giving them the best food we can,” says Mr. Hudson, head of dining services. “It’s just the right thing to do.”
Further planning concerning the expansion of the farm is underway. “This year was the telling year, but it went better than planned,” says Mr. Wolinski, head of the maintenance department. Future plans for the farm include growing basil, perennial herbs, and onions. The herbs can be frozen, which keeps the flavor intact, and can be used throughout the year.
The future success of the farm ultimately depends on the Kent community as a whole. In the future, the farm hopes to host a student volunteer program to help the cause. Involving student groups, such as the Environmental Club, will help raise support and interest in the farm. Having students become hands-on with these projects will help the farm become more identifiable with the community. From there, more property can be purchased for further expansion and development. But for now, the farm isn’t about saving money; it’s about improving the nutrition and the sustainability of the campus. “Having the community helping the school farm would be wonderful; it’s something you can’t put a number on,” says Mr. Wolinski.
