The Old Fort

The Old Fort Farm Stand

Old Fort Market Gardens

2017 Farm Stand and CSA Membership

Veggies from the farm stand   Peppers from the farm stand

The Farm Stand will be on Campus near the Student Union building on Wednesday afternoons between 1 and 4 pm beginning in late June and will continue until late October (depends on the freeze).  During the off season, we come to campus once or twice a month to provide access to grass fed beef, local pork, value added items and fresh greens from our high tunnels.

Also available is the opportunity to sign up for a bag of fresh produce each week from June to October or just during the high season.  The program is called Community Supported Agriculture because the consumer pays ahead for the produce they will receive during the growing season.  We offfer several different options throughout the years,  go to www.tinyurl.com/oldfortmarketplace to see what is currently available.

 

History of Farm Stand

selling produce below clock tower In summer of 2009, FLC students were working at the Old Fort on an Organic Weed Management grant with Beth LaShell.  The grant studied different weed management techniques for market garden production.  As a result, we were producing more produce than the students and staff could consume.  After checking with the administration and Sodexo, we held our first farm stand in July of 2009.  That first summer we had bi-weekly farm stand offering primarily produce.  Monies generated from the sales were used to fund additional sustainable food production activities at Old Fort.  Students learned about customer service, sales tax and post-harvest processing for retail.

Since that first year, we have expanded to weekly farm stands and added value added products.  We currently include produce grown in the education garden, our Farmer in Training plot as well as many of our Incubator farmers. 

Read more about the Farmstand in the News.

Products: 

  • Grass-fed Beef raised at Old Fort using organic practices and local pork.  All meats are USDA processed at Sunnyside Meats for retail sale.
  • Value Added products (relish, breads, pesto, lard) made from Old Fort Products.  All products are prepared in a commercial kitchen or under the Colorado Cottage Food Bill according to food safety regulations.
  • Spring Greens and herbs in late February (lettuce, spinach and cilantro) grown in high tunnels at the Old Fort.  A wide assortment of seasonal vegetables and herbs  are offered weekly from July through November.
  • Winter Farm Stands are offered monthly from December through April.