The Fulton Farm market share program is a project of the Fulton Center for Sustainability Studies at Wilson College. As an educational laboratory for the college, our purpose is to educate Wilson students and the local community in sustainable food production and land stewardship.

We are a working farm of seven acres of cultivated land, on which we raise nearly 150 different varieties of fruits, vegetables, flowers and herbs. USDA Certified Organic since 2013, we have a holistic approach to growing food with an emphasis on soil conservation and minimal energy inputs.

Market Share Program

The community market share program is open to anyone. Members contribute their financial and/or physical support to the farm and in return, receive the following privileges:

  • Weekly produce pickup at the college, featuring a choice selection of seasonal farm produce.
  • Pick-your-own options:  cherry tomatoes, flowers, herbs and seasonal surplus items.
  • Picnics and workshops.
  • Regular newsletters and recipes.

Download and complete the Fulton Farm Market Share form.

 

The Farm

The farm is a beautiful place. People are encouraged to walk the gardens and enjoy our quiet, interpretive nature trail. Volunteers are welcome to help with harvesting, planting and weeding. It is also a nice place to meet your neighbors.

Question & Answer

Q - Is it a worthy investment?
A - Yes, if you love cooking and vegetables or have aspirations to do so.  The freshness, flavor, taste and quality of produce you will receive at the farm market CANNOT be found in any regular grocery store.

Q - Do you sell elsewhere?
A - Yes. We grow crops for the College dining hall and local restaurants. 

Q - What can I expect at the farm stand?
A - We like to focus on well-known vegetables, but also introduce members to unique culinary delights. Volume and variety vary with the season and weather conditions, but you can expect:

  • Spring: Low volume - cool season greens, radish, spinach, spring onions.
  • Late spring: Carrots, peas, berries, beets.
  • Summer: High volume - tomatoes, beans, melons, cucumbers, summer squash, garlic, onions.
  • Fall: Winter squash, potatoes, sweet potatoes,  cabbage, broccoli, cauliflower, greens.

We provide lettuce and salad items throughout the season (weather permitting). Produce is always fresh!

Q - How does it work?
A - Visit the farm stand weekly in-season or bi-weekly off-season. Produce is harvested and washed for you. Pick-Your-Own (PYO) areas may be offered through the season. seven days a week. Fill out the application, choose an acount option and set up your market account. Your weekly purchases will be decucted each visit to the stand. 

Q - Other activities?
A - We offer cooking classes, speakers, farm tours and more. We’d love to have members initiate and help organize community events on the farm. Bring us your ideas and we’ll work with you to make them happen.

Community Features

  • Historic barn: Vegetables will be distributed from our beautifully restored 19th-century barn.
  • Pick your own options: Items such as berries, flowers and other specialty produce may be offered on a pick-your-own basis.
  • Sustainable living workshops: We host occasional workshops and discussions on diverse “green living” skills, such as alternative energy, gardening and composting. We keep folks informed of local sustainability and food-related events and activities happening in our area.
  • Farm celebrations: Join us for potluck suppers, barn movies and an end-of-year harvest event. These are great ways to get to know other people involved in the farm.

Scholarship Fund

In an effort to make our produce accessible to all, we offer a scholarship option. Persons in need of financial assistance are encouraged to apply; recipients are kept confidential. To apply for assistance please contact Chris Mayer for further information Phone  717-264-4420 or email christine.mayer@wilson.edu

Signing Up For the 2019 Season

Download and complete the Fulton Farm Market Share form and return it to Chris Mayer at christine.mayer@wilson.edu.