Although the Dickinson College Farm existed only as a garden while Mary Oldham ’06 was a student at Dickinson, her involvement with the program sparked a passion within her that has shaped her career. Mary describes, “I didn’t know a thing about agriculture before I started working at the garden ..read more

Steven Finley graduated from Dickinson in 2015 with a BS in Biology. Steven started working at the farm part time (10hrs/week) during the second semester of my junior year and continued working part time through my entire senior year. I then had the opportunity to take a full-time apprenticeship on ..read more

Kelsey Horowitz graduated from Dickinson in 2018 with an Environmental Studies degree. She didn’t work at the farm until after graduation, Kelsey was a first-year apprentice immediately following graduation and went on to become the second-year apprentice. She always wanted to work on the farm when she was a student ..read more

David the Durango-tang and Composting in Colorado  Originally from Loudon County, Virginia, David Golden grew up with dreams of becoming a professional adventurer, “like the kind that discovers new continents and whatnot”. When he realized that was probably not going to happen, he didn’t really latch onto another single, specific ..read more

Full-Time Summer Employment Opportunities with the Dickinson College Farm! Students interested in gaining hands-on experience in sustainable agriculture are invited to apply for the upcoming summer season! Farm positions run from May/June until classes resume in the fall and include free housing & transportation, fresh organic vegetables, and competitive hourly ..read more

Creamy Horseradish Mashed Potatoes 3 to 4 large potatoes (a good mashing potato, like Russet or Yukon Gold), peeled and cut into chunks (enough to yield about 4 cups of mashed potatoes) ½ cup heavy cream (whipping cream), warmed ¼ cup unsalted butter, melted ½ teaspoon salt ¼ cup prepared horseradish Shepherd’s Pie 1 tablespoon olive oil 1 yellow onion, peeled and minced 3 cloves garlic, minced 2 carrots, peeled and chopped ..read more

Ingredients ▢2.25 kg / 4.5 lb leg of lamb , bone in (or shoulder) (Note 1) ▢Salt and pepper ▢1.5 tbsp olive oil ▢1 whole garlic head , unpeeled, cut in half horizontally ▢1 onion , quartered (unpeeled is fine) ▢2 rosemary sprigs (2 = whisper of rosemary flavor, 4 sprigs = stronger flavor) ▢3 cups beef stock/broth , low sodium  ▢2 cups water ..read more

Please follow this link to read our full annual report!  Click Here ..read more

DICKINSON COLLEGE FARM – APPRENTICESHIP PROGRAM Dickinson College Farm Six-Month Apprenticeship Positions  The College Farm offers a unique opportunity to recent graduates interested in embarking upon a six-month learning and working intensive through our Farm Apprenticeship program. These positions are full-time and run from May/June until mid-November. The apprentice positions include a competitive hourly ..read more

Bulgarian kebabs are a mix of beef and lamb, and they are traditionally offered in sweet or  spicy versions depending on the cook’s preference. This is the sweet version. Here at Dickinson College Farm you can purchase your own ground beef and ground lamb. Raised on our farm, certified grass-fed ..read more