We are looking for summer interns!!

Morven Kitchen Garden 2017 Summer Internship

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Each summer, MKG hires three summer interns to participate and learn about all aspects of food production. The summer interns will maintain the garden and operate a 10-week summer CSA under the guidance of the MKG farm manager. CSA stands for Community Supported Agriculture and it is the main way MKG sells its produce.

Summer tasks involve all aspects of food production from seeding and planting in the field and greenhouse to harvesting produce and packing weekly CSA shares. Interns will also work with volunteers in the garden and assist with CSA member communications.  Along side garden work, we will explore the fundamentals and philosophy of sustainable agriculture and how and why we apply these principles at MKG.  One morning a week, interns will visit Bellair Farm to see firsthand how a larger farming operation works.  In August, at our annual event, Gazpacho in the Garden, we will celebrate the summer garden season and the interns.

Details and Schedule:

The MKG Internship runs 12 weeks, from late May to early August. Tentative schedule is May 22 – August 11th.  Each intern gets one-week vacation.  Vacations will be coordinated so they are spread out over the 12 weeks.  Interns will receive a stipend of $2200 over the summer for 11 weeks of work.

The schedule is generally 25 hours per week.  Hours are mainly mornings MondayFriday with CSA shares delivered and distributed on Friday afternoons.

7am-11 am/noon     MondayThursday              7am – 2:30 pm    Friday

Ideal candidates will have an interest in learning first hand about sustainable agriculture from both the small-scale intensive perspective (MKG) to the larger farm model (Bellair).  No farming/gardening experience is required.

Interested in applying?

Complete this application and email it with a résumé to Steph Meyers, scm6x@virginia.edu

 

Deadline to apply is Friday, March 24, 2017.

Thinking Spring

The weather may have retreated to winter, but at MKG we are moving forward to spring. Since the spring semester began in January, students have been busy planning and starting the season.

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In January at the Stonehouse Brunch, students voted on crops to plant this spring.  Later that month, two workday leader trainings were held at the garden. Topics covered included garden layout, new tools, and tips for seeding plants in the greenhouse.

 

 

 

 

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With the start of volunteer workdays in March, field and greenhouse work began. Students prepared the hoophouse for planting with the removal of weeds, fall plants, and hay mulch.  Lettuce, scallions, and parsley were seeded in the greenhouse. The first planting of lettuce mix, spinach, salad greens, and radishes has been seeded in the hoophouse. We are looking forward to having salad in April.

 

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A big thank you for two recently donated supplies! Southern States generously shared seeds left over from fall. We used some of those seeds such as lettuce, mustard, and spinach when seeding the high tunnel. UVA Dining has been saving us 5 gallon pickle buckets. Those buckets will come in very handy with a variety of garden tasks this spring.

MKG is off to a great start! We hope to see you in the garden sometime soon.

Steph Meyers, MKG Manager