Join Us for A Night on the Farm

Rain Date! Due to expected rainy & cold weather, tomorrow’s A Night on the Farm event will be rescheduled for next Thursday, October 8th. Same great event, one week later. Tickets for the rescheduled event are still available. For more details and to purchase tickets, please click here for registration information.

Open Hours Closed Thursday and Friday

Due to our fundraising event this week, the farm will not be open for regular hours on Thursday 10/8 or Friday 10/9.

Our schedule of open hours this week will be:
Wednesday 10/7 from 3-7
Saturday 10/10 from 9:30-12:30
Sunday 10/11 from 3-6

Tickets for Thursday's A Night on the Farm are still available- we'd love to see you there!
Click here for registration information.

Face of the Farm: Meet Andrew!

Andrew Chiou is the Sous Chef at Table, a restaurant in the historic Shaw neighborhood that focuses on seasonal and locally sourced ingredients. He has been a strong supporter of Common Good through purchasing our produce including our okra, Swiss chard, patty pan squash, and lemon cucumbers. Andrew will also be highlighting some of our produce at our upcoming Night on the Farm event on Thursday, October 8th!

Deconstructing Bitters: Medicine and Mixology

Join us on a Fall Saturday afternoon as we learn from Tricia McCauley, Common Good Resident Herbalist and Mick Perrigo, Mixologist at El Camino and Left Door, about how to use bitters in both medicine and mixology. We will spend the first hour at Common Good City Farm learning from Tricia McCauley about how to make and use bitters medicinally. Then, we will walk over to El Camino and learn from Mick Perrigo about how to use bitters in cocktails and sample a few bitters-based cocktails.

Face of the Farm: Meet Quinten

Quinten is the Chef at Big Bear Cafe, a neighborhood cafe in Bloomingdale. Quinten and Big Bear Cafe have been a big supporter of Common Good City Farm, especially through purchasing our produce such as our okra, cucumbers, and chard through our Small Enterprise program.


Our pawpaws are ripe! Check out our Pawpaw Smoothie from Program and Outreach Coordinator Josephine Chu, featured in the Washingtonian.

Josephine's Pawpaw Smoothie
Serves 4

You will need:
3 pawpaws
1 avocado
2 frozen ripe bananas (the browner, the better)
1/2 cup milk (can be substituted with almond, coconut, or soy milk)

Faces of the Farm ~ Meet Avi!

Currently one of our dedicated LEAF volunteers, Avi has been a face of the farm for 4 years now! He first visited the farm as a drop-in volunteer. After learning about the opportunity to be a volunteer educator in our LEAF (Learning for Agriculture, Environment, and Food) after-school program, Avi (who used to be a camp counselor) committed to coming to Common Good City Farm on a weekly basis to help teach local kids about gardening, nutrition, and cooking.

Farm Closed this Weekend and Wed 9/9

The farm will be closed for Labor Day weekend and for an event September 9th.
There will be no open hours this Friday, Saturday, Sunday, or next Wednesday.
There will be no LEAF program on Sunday 9/6 or Wednesday 9/9.

Farm Open Hours this week will be
Wednesday, September 2, 3 - 7 pm, Open Hours
Thursday, September 3, 3 - 6 pm, Open Hours and Farm Stand
Stop by for some produce before the holiday weekend!

Our regular schedule will resume next Thursday, September 10.

Thank you!

Join us for a Field Trip on the Farm this Fall!

Bring your class to the farm this Fall! Field trips are held on Wednesdays and Thursdays and can be scheduled to begin at 9:30 am, 10:00 am, 10:30 am, or 11:00 am. Each field trip is 1.5 hours long and the materials covered meet DCPS standards and can be tailored to specific class requests. Topics include: plant needs, composting and worms, harvesting, insects, and nutrition. Introduce your students to how food grows and the science of urban agriculture.

Sign up for our Canning Workshop on Sept 23

Canning Workshop Flyer

There's nothing better than opening up a jar of home-preserved tomatoes or jam on a dark winter night, and remembering the warmth and bounty of summer! This class will cover basic canning for the beginner, using simple, inexpensive equipment. We'll learn the boiling water bath method, which can be used to safely preserve fruits (including jams and jellies), tomatoes, and pickles. This is a hands-on class so come prepared to get cookin'! This workshop will be taught by Bradley Kennedy.


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