Last week, a group of nine adventurous campers joined us in the Learning Garden at Katchkie Farm for our very first Adult Farm Camp—a two-day experience grounded in a curiosity around the magic of growing and cooking your own food.
Gentle Starts
Each morning began gently—surrounded by sunflowers and buzzing pollinators—as campers settled in for a day of gardening, harvesting, and hands-on cooking. Led by Learning Garden Manager Julie Cerny and Upstate Programs Manager Molly Schneider, the group harvested husk cherries, carrots, potatoes, and beans straight from the soil. They admired the long-awaited Filderkraut cabbage (months in the making!), and talked through planting techniques, harvesting tips, and soil health (campers especially loved learning about the symbiotic relationship between legumes and nitrogen-fixing rhizobium bacteria—who knew?)
“As adults, it can be difficult to make time for play and learning new things,” says Julie. “Our main mission here was to cultivate that community around gardening, turn fresh produce into healthy meals to share together, and leave some time for silliness too.”
In fact, fun was the name of the game. There was no pressure to be an expert—just an open invitation to play, learn, and get your hands dirty. Some campers came to build confidence in the kitchen. Others wanted to sharpen their gardening skills and learn how to use what’s already growing in their backyard. And many left feeling surprised by how simple (and joyful) it all felt. One camper put it best: “Cooking from the garden doesn’t have to be complicated—I could totally do this at home.”
“The passion is tangible. It’s so special to see the commitment to the values of The Sylvia Center. I’m on board for next summer (and Fall and Spring)!” Camper Jonathan
“It’s really fulfilling to be able to follow your food from seed to harvest, and to craft it into food that you eat,” confirms Julie. “Gardening helps us connect to our own wellness in a really active way. You’re playing a direct role in your own physical health.”
From Garden to Table
Campers got to see this relationship in action as they turned their harvested produce into a delicious lunch—made in the wood oven in our outdoor pavilion—of Roasted Carrots with Ayib & Awaze Vinaigrette, Herby Crispy Potatoes, Hari chutney, and Charred Cabbage with Raita & Goat Cheese. The group also spent time planting a variety of peas to be harvested and used in our fall programming—sugar snaps and Oregon Giants—before being invited back to the Learning Garden in September to see how their seedlings are faring, and how the passing seasons have changed the landscape of the garden. Before heading home, everyone filled bags from a harvest table piled high with fresh vegetables, to practice the skills they learned at the farm.
“This experience has had a great effect on how I view my garden and dear Mother Nature,” says camper Jennifer. “When I got home I planted Snap Peas: I can’t wait to see their first sprouts!”
We’re excited to welcome this group back to see how the garden changes—and start planning for next year! At its core, this program is an extension of our mission—to make hands-on, seasonal food education accessible, joyful, and rooted in community. We’re thrilled to keep growing this work in the Learning Garden, one shared meal at a time.
