“וַיֹּאמֶר אֱלֹהִים, הִנֵּה נָתַתִּי לָכֶם אֶת-כָּל-עֵשֶׂב זֹרֵעַ זֶרַע אֲשֶׁר עַל-פְּנֵי כָל-הָאָרֶץ, וְאֶת-כָּל-הָעֵץ אֲשֶׁר-בּוֹ פְרִי-עֵץ, זֹרֵעַ זָרַע: לָכֶם יִהְיֶה, לְאָכְלָה.”
“And God said: ‘Behold, I have given you every herb yielding seed, which is upon the face of all the earth, and every tree, in which is the fruit of a tree yielding seed–to you it shall be for food.”
Our certified organic farm rests on 10 acres of fields, orchards, and pasture and grows a diverse range of fruits, culinary and medicinal herbs, perennial crops, and cut flowers in addition to over forty varieties of vegetables. The Adamah fellows tending the farm practice sustainable agricultural methods such as crop rotation, cover cropping, composting, drip irrigation, creating habitat for pollinators, and growing a diverse mix of perennials and annuals. Some of our produce goes straight from the fields into our certified kosher food-processing kitchen to make jams, cucumber pickles, sauerkraut, kimchi, herbal products, and more. Our adherence to permaculture design principles and involvement in multiple conservation projects with the USDA ensure that the seasonal produce and Adamah Products we serve in the dining hall are both highly delicious and consistent with the Jewish value of environmental stewardship.
Our farm tours allow guests a firsthand exploration of the farm to table process, including the chance to meet (and pet!) the animals behind some of our sustainable agricultural practices. By the barnyard, our herd of 6 dairy goats and 10 young bucks is used to teach cheesemaking and feed the Isabella Freedman community. Meanwhile, back at the farm, our flock of fifty laying hens feed on food scraps from our dining hall and allow us to compost all of our food waste.