The Old Fort brings produce to Campus on Wednesday afternoons between 1 and 4 pm throughout the year! The stand is located in or near the Student Union, depending on the weather, and sets up weekly from July through October, and monthly throughout the winter and spring. The stand offers a selection of all produce that's in season, and a variety of grass-fed beef and local pork cuts. If you'd like to receive notifications about farm stand dates, available produce, and meat special orders, please email Beth at firstname.lastname@example.org to join the mailing list.
The Farm Stand is also a popular pickup site for our summer Community Supported Agriculture (CSA) programs, including the Student Veggie Share. Go to www.tinyurl.com/oldfortmarketplace to see what is currently available.
History of Farm Stand
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. We held our first farm stand in July of 2009. That first summer we had bi-weekly farm stands offering mostly produce, and supporting 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.
- Grass-fed Beef raised at Old Fort and locally-raised pork. All meats are USDA processed at Sunnyside Meats for retail sale.
- Value Added products (relish, breads, pestos) are 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.
- A wide assortent of vegetables and herbs, including winter greens, as seasonably available.