Throughout the growing season, student farmers, volunteers and farm staff work diligently to grow quality produce for consumption on campus. The kinds of crops and volume of crops that the farm raises is determined through conversations with the head chef and director of Dining Services at Dickinson. Factors such as the farm’s growing season, holidays, and volume of needs is factored  into these conversations. What results from these discussions is a clear outline of what is needed, which assists farm staff with developing a comprehensive crop plan.

The College Farm aims to be the main or one of the primary suppliers of specific vegetables during the Pennsylvania growing season (March – December). Examples of these crops include slicing tomatoes, cherry tomatoes, mesclun mix, baby spinach, leaf lettuce, zucchini, summer squash, bell peppers, broccoli, cucumbers, and herbs. During the 2010 growing season, the Dickinson Farm delivered over 1,000 pounds of tomatoes to the Dining Hall each week! Dickinson students find ingredients from the farm in the salad bar, on sandwiches and in the main entrees served in the dining hall.

The Dickinson College Dining Services department is independently run and has a long-standing reputation of supporting local farms. The Dining Hall purchases regularly from Tom Jones, the Happy Beekeeper; Beechwood Orchards; and Warrington Farm Beef.

Dining Services locations:

  • Dining Hall. The campus’ primary gathering place for meals, the Dining Hall features more than 20 stations including the KOVE (kosher + vegan), a Wok bar, a grains bar, a carving station and deli counter as well as grab-and-go options.
  • Biblio Café. Located in the Waidner-Spahr Library and open to the public, the Biblio serves Starbucks coffee and a wide variety of pastries.
  • Union Station. Known campuswide as the SNAR, the snack bar and grill is the perfect place to grab a quick bite.
  • The Underground. In addition to housing the Red Devil sushi bar, the Underground features fair-trade coffee, snacks and a juice bar, as well as organic, gluten-free Amy’s brand prepackaged meals and fresh salads from the College Farm.
  • The Quarry. The meeting place on campus, the Quarry offers made-to-order sandwiches and pizza, as well as a variety of coffees, teas, juices and smoothies.