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The Redlands Farm at St. Timothy’s School was established in July 2015 to produce food on campus using sustainable methods in order to provide fresh and nutritious meals for our school community.  The 1 acre diversified farm grows a mixed variety of vegetables, fruits, mushrooms as well as provides honey and eggs throughout the school year.  We have four unheated tunnel structures for year round production, a small greenhouse, and outside plots with raised beds. The farm program was created in conjunction with the farm as an after-school activity option for students interested in growing their own food and learning more about small-scale farming, sustainability, health and wellness.

The essence of the farm is to produce food in the same place where it will be prepared and consumed; creating a direct farm-to-table relationship. All of the produce grown on the farm is delivered to our on-campus dining facility. At this time, 60% of the total produce served at the school originates from the farm.  In addition, The Redlands Farm serves as a living classroom that introduces high school students to the science behind growing food, while creating important conversations around the environment, public health, and innovative ecological design.  As the farm is in the midst of its third year we are continuing to focus on a holistic model, encompassing everything from building fertile soil to maintaining economic viability of the program to developing community wellness initiatives.


In a time where our global food economy is becoming increasingly uncertain, more and more people are looking toward environmentally conscious, hand-powered agriculture as a practical solution.  The instability of our current food system manifests itself in the very real and apparent economic, social, and environmental issues of today.  The future of food rests on younger generations and demands a shift in thinking within our school communities towards more sustainable action, local economies, nutrition, self-sufficiency, and reducing our overall environmental footprint.


Position Overview

The Redlands Farm Apprentice can expect to participate in all activities of the farm as needed. The majority of the apprenticeship will be focused on experiential learning, learning by doing. Ideally, we are seeking a candidate that is interested in pursuing farming, health and wellness education, or other sustainable initiatives in their future. This position will work closely with and assist the Director of the Redlands Farm in all tasks associated with daily farm operations with a focus on harvesting and post-harvest handling of produce during the school year. The goal of the apprenticeship is to provide the applicant with an educational experience of starting up and sustaining a school farm through participation in all aspects of farm work.  This apprenticeship is a well rounded experience for anyone interested in diverse agriculture opportunities.

Primary Responsibilities


-washing, packing, and sorting produce

-cleaning and preparation of storage crops

-mowing, weed whacking, and general farm maintenance


-minimal tillage soil preparation

-cultivation and weed management

-field work such as trellising, pruning, and thinning


-fertilizer application

-pest control and management

-upkeep of tools and equipment

-maintaining clean work spaces

-overall farm and crop support

After fulfillment of primary responsibilities, we encourage the apprentice to delve into concepts of specific interest. Over the course of the year, opportunities exist for the expanded learning and involvement with the following concepts, activities, and skills:

-soil health, fertility, and erosion control

-crop rotation and cover cropping

-planning and scheduling

-integrated disease and pest management

-development of educational programming

-beneficial insects and pollinators

-production of culinary herbs and perennials


-mushroom log cultivation

-management of a flock of laying hens

-composting and waste reduction


Time Commitment

-The start date for this position is early June 2018

-This position is year round with reduced hours in the winter months

-March through November: 20 hours/week

     -2 harvest days from 7:30am- 3pm

     -1 day of general farm work from 8am- 1pm

-December through February: 10 hours/week



In addition to paid compensation (DOE), the apprentice will also receive:

-Breakfast and lunch provided on work days when the school kitchen is open. The kitchen will be open for the majority of the year with the exception of school breaks.

**Our kitchen is managed by Bon Appetit Management Company, a leader in the industry and pioneer in the Farm to Fork movement nationwide. Bon Appetit believes in freshness and flavor, which easily gets lost in the industrial food system. By sourcing food locally and promoting responsible growing methods, Bon Appetit maintains their mission of using only quality ingredients, sourcing locally, and cooking from scratch.

-Access to produce from the farm as well as eggs, honey, and mushrooms when available.

-More complete room/board package potentially available and can be discussed

**room and board is dependent on the candidate clearing a state and federal background check to be able to work in a secondary school setting