An Outdoor Classroom

The garden consists of three acres of organically raised crops, including vegetables, fruits, cut flowers, and herbs. It also includes a one-acre apple orchard and makes use of season extension practices such as a heated greenhouse and three unheated hoophouses.

The garden manages a small apiary, chickens, and a compost operation. We strive to model sustainable agriculture practices.

Vegetables and herbs from the garden include:

  • kale, mustard greens, and cabbage
  • winter and summer squash
  • lettuce, arugula, spinach, and salad mix
  • eggplant, tomatoes, cucumbers, and peppers
  • onions, garlic, and leeks
  • potatoes and sweet potatoes
  • green beans and peas

Culinary herbs include cilantro, basil, dill, mint, parsley, winter savory, and rosemary.

Garden Herb Crew lip balm

Where Business Meets Bee Balm

The herb garden is a small section of the garden where we grow mint, chamomile, yarrow, nettles, fennel, echinacea, calendula, bee balm, borage, comfrey, lavender, arnica, passion flower, St. John’s Wort, and more.

The herb garden supports the work of the Herb Crew in creating lip balms, hand salves, teas and other products, providing extensive learning for crew members on business plans, marketing, customer service and sales.

Campus-Wide Composting

Warren Wilson composts all of the food scraps collected from Gladfelter Cafeteria and Cowpie Café. The CORE crew collects the compost and processes it through the Greendrum, a rotating drum compost digester, which breaks down the food into organic material. The final product of the compost is highly nutritious organic matter ready to be mixed into the beds and fields or used as mulch.

Honey Bee

Investigating Colony Collapse

Dr. Jeff Pettis, an entomologist with an expertise in honey bees, visited the College’s apiary as part of his work investigating and identifying the causes of the devastating loss of honey bee colonies, a phenomenon called Colony Collapse Disorder (CCD).

While on campus, he spent time with Cecile Parrish ’14, and Shaun Ditzler ’16.