With field crops, rotating pastures, an urban demonstration garden and perennial borders planted with orchards, grapes, berries, native plants and herbs, this working farm produces a bounty of edibles in addition to its most important crop: a new generation of experts versed in both the principles and practices of sustainable farming. Farm products will initially be sold to R&DE Stanford Dining and through a pilot CSA (community-supported agriculture) program.
What's Growing on the Farm?
At the O'Donohue Family Stanford Educational Farm, we model a new kind of agriculture that:
- builds resilience to drought
- utilizes water as efficiently as possible
- works with biological diversity to buffer against pests and disease
- prototypes more resource efficient cultivation practices for small farms
- provides habitat for beneficial insects that attack crop pests
- uses flowering perennial plants to support pollinators
Analyzing these agroecological management practices and their environmental and social impacts will allow us to develop and model the kinds of practices that contribute to broader agricultural sustainability.