Learning in the Field and the Classroom

Students in the Urban Agriculture and IPM Training program completed 180 hours of classroom instruction, and volunteered 1,603 hours. Volunteer time was spent working on the farm preparing the land, building raised garden beds, planting and maintaining an acre of organic vegetables, and selling produce at the Danbury Farmer’s Market.

“We have learned to work as a team, and to grow organic vegetables. We learned to cultivate vegetables the right way,” says Juan Guallpa, a student in the urban agriculture class of 2014.

From April through October of 2015, students produced more than 10 different vegetables and herbs including spinach, cilantro, dill, basil, carrots, beets, tomatoes, peppers, eggplants, zucchini, squash, radishes, and cabbage. Through the program, more than 4,000 pounds of locally produced, organic vegetables were distributed among 150 low-income families.

The group of students is creating a non-profit organization to continue promoting urban agriculture among Hispanics.