Ruby Samuels

Staff Writer

The Harvest Banquet—its title evokes many images: A horn of plenty held by a bonnet-donning pilgrim; lush expanses of crop fields; and long tables filled with silver and elegantly dressed guests. How can such an event happen on our small campus, where the only harvesters appear to be troubled squirrels? Well, if you haven’t been introduced to the Colorado College Farm, get ready to be proud of your school choice.

It may be small, but the CC Farm produces an incredible volume of organic produce for some on-campus eateries, making your veggies about as local as it gets. This farm is run by three student interns: Natalie Berkman, Luke Paulson, and Sophie Register, who receive lots of help from students who volunteer at bi-weekly farm workdays (Mondays and Wednesdays from 4 p.m. until 7 p.m.). Every year at this time, while farmers and urban markets are celebrating the year’s beautiful bounty, a harvest banquet is held on campus.

This year, the interns are excited to present a fantastic feast made with the seasonal vegetables that they are pulling from the ground right now. I asked Berkman to name her favorite vegetable to eat and to pick (they weren’t the same).

“My favorite vegetable to pick is chard. I don’t really like the taste, but it’s colorful,” said Berkman. “The best vegetable I like to eat right out of the ground are carrots.”

It’s clear that there will be an exciting array of vegetables to choose from, but what may be most enticing is the way these interns plan on transforming their soil-covered crops into delicious culinary creations. The menu includes a big salad, roast veggies, summer squash soup, stuffed peppers, herb-infused waters, roast beef and sweet zucchini cake for dessert.

Hopefully the event, which sold out in just two hours, will be filled with proud workday helpers as well as students who may not have gotten the chance to learn about farm. The Harvest Banquet is significant because of the awareness and appreciation it will give students for the sustainable, nutritious food available to them.

“It’s the culmination of the farm intern’s work,” said Berkman. “It’s a showcase of the food we’ve been growing all year, as well as a way to connect to other students passionate about good food while supporting the farm.”

The banquet also supports funds for next year’s interns, so by attending, you are helping to perpetuate a positive cycle. CC students are becoming more and more involved in learning about and supporting sustainable and more nutritious food, and the Harvest Banquet is a visible sign of our ability to act on those values. So eat the veggie rainbow, thank your farm interns, and enjoy!

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