Happy Holidays!

Happy Holidays from Morven Kitchen Garden!!


Hope everyone had a great Thanksgiving.  Yes, the winter is coming. The finals are going.  But our garden is still flourishing!


1This week, we have the rows covered up to shield our greens from frost and night-time chills.


Look at the happy faces of the greens under the warmth of the cover!

Wish you all happy holidays and see you next year!

Collaboration with Green Dining and Greens to Grounds

This semester Morven Kitchen Garden has been fortunate enough to be collaborate with other groups across grounds that are also promoting sustainable food practices. These include Green Dining and Greens to Grounds.

Every other Wednesday this fall, members of Green Dining came out to volunteer at the farm. Green Dining is a student lead group that identifies and advocates operational change as it relates food systems, waste management and resource conservation at the university. The group is lead by Chris Stevens, the dining sustainability manager for Aramark, UVa’s food provider. 

Greens to Grounds was established just last spring (2014). They offer CSA shares developed specifically for students and sourced from local farms. They support sustainable food production practices and educate UVa on the importance of environmentally conscious food purchases. They work with community gardens, and local farms like us to provide affordable produce to students on grounds. We often supply our beautiful flowers to Greens to Grounds! This is the first year we have collaborated with Greens to Grounds, but we hope to expand our partnership during the next growing season and beyond.

Both these groups have done tremendous efforts at educating students on the importance of local food during their initial encounters with food autonomy in order to affect their life-long purchasing decisions. It’s great that we can work together with them as we all have similar goals. 

Here’s to more collaboration in the future to change the relationship UVa has with the food that we eat!

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Fall CSA: In Review of a Great Season

The fall CSA has been a huge success this season! There has been an endless amount of delicious cherry tomatoes, the most beautifully fat carrots I’ve ever harvested, a million pounds of sweet potatoes (and there’s a million more to pick this Friday!), and of course the stunning hand picked flowers that make any day happier
! It couldn’t have been any better.

Shout out to all out wonderful volunteers who dedicated their Sunday mornings to harvest for the CSA. The garden enjoys you as much as you enjoy it :). Also, thank you to our subscribers!

Check out these pictures of the lovely stuff we’ve harvested and our great volunteers. And get excited for the November share!



Fall volunteer days: Back to school = back to the farm


Weekly volunteer days are back up and running once again. This past weekend we had what might have been a record-high turnout (17 people!). The garden benefits so much from these workdays. We were able to get fall crops in the ground, do some maintenance on already planted crops, weed extensively, harvest everything we needed for the CSA, and still have time to enjoy some fresh cantaloupe!

If you’re interested in receiving emails about upcoming volunteer days and how to get involved, email morvenkitchengarden@virginia.edu.

Thank you! 4th Annual Gazpacho in the Garden was a huge success!

Thank you so much to all who attended our event on Friday. This event is our most important of the year, and we couldn’t have put on such a good time without some critical supporters.

We were gracious to receive food donations from The Boar’s Head Inn, UVA Dining, Great Harvest Bread CompanyPasture Restaurant, and Whole Foods. A special thanks is reserved also for The Local Food Hub for donating locally sourced produce for all of our gazpacho ingredients. 

I also want to take the time to recognize the dedicated students who lent a hand in realizing this event: our summer interns Cassidy Pillow and Sarah Osterman; our generous volunteers for this event, particularly our gazpacho cooks: Nathan Rose, Stephanie Kane, and Katie Lang; and additional student volunteers Tyler Lystash, Arisa Koyama, Anthony Gloss, and Rob Harland. I would also like to thank Morven Farm staff — including Whitney Farmer, Rebecca Deeds, Neal Halvorson Taylor, Stewart Gamage, Elton Oliver, Andy Wyland, and RE Phillips — for their crucial ongoing support. 

We raised $600 at the event, enough to kick start our projects for the fall, supply us with seeds for the spring, and invest in some much needed tool upgrades! Thank you to all who donated. If you would still like to make a donation, send a check made out to Morven Kitchen Garden to Morven Farms, c/o Whitney Farmer, 791 Morven Dr., Charlottesville, VA 22902. Community support makes what we do possible! We appreciate much needed donations throughout the year. 




Put it on your calendars! August 29th: GAZPACHO IN THE GARDEN

Join us for the 4th annual Gazpacho in the Garden event on Friday, August 29th from 5:30 to 8:00pm. Whether a student, a fellow farmer, a CSA shareholder, or a member of the greater Charlottesville community, we welcome you to come explore the garden, learn about our on-going projects, figure out how you can get involved, and share a fun, seasonal dinner with MKG staff and friends.

In order to understand how much food to prepare, we encourage you to RSVP!

Dinner is provided for a suggested donation of $5 to $10. Please bring your own picnic blankets, lawn chairs, and beverages.

Also, check out the event on Facebook.

Click here for directions from Charlottesville.  Click here for directions from Scottsville. Click here for directions from Richmond.

Feel free to email us with any questions.


An exemplary July CSA harvest

We’ve had a successful crop of yellow squash, carrots, and pickling cucumbers this July. Additional crops harvested include green beans, peppers, and cherry tomatoes. Eggs are provided at an extra cost by Morven’s gatekeeper who keeps chickens on his farm down the road. The average July share had a market value of $12.50.