Trailside Organic Farm: 2025 Season Wrap Up
Trailside Organic Farm
: 2025 Season Wrap Up
Submitted by Katie Landis, Trailside Organic Farm Manager
We’re wrapping up our 4th season here at Trailside Organic Farm! Let’s take a look at some numbers!
26,264 – number of seedlings planted at the farm beginning with lettuce in our hoop houses in March and ending with more lettuce for winter harvest in the hoop houses in December.
459 – total plants, including vegetables, herbs and flowers that were sold by Trailside Organic Farm at the Blooms and More sale. Our best sellers were petunias, Sungold tomatoes, and geraniums. We are excited to continue refining what we grow to offer more organic veggies, annual and perennial flowers to the community!
19.8 – number of hours we’ve driven our new Gator since it was generously donated to the farm by the Houser Family Foundation in July.
40 – number of Farmers’ Markets held this year. We had a few pop-up winter markets in January, February and March and extended the market season through the holidays in December.
2,918 – pounds of veggies sold at the Farmers’ Markets. This is about 10% more than last season! Our best selling items were flower bouquets, lettuce, summer squash and beets.
52 – number of deliveries to dining services (as of the writing of this article). This is 15% more than last year.
5,886 – pounds of produce distributed to dining services. This is about 15% more than last year. Our best seller to dining services was lettuce, followed by summer squash, beets and tomatoes.
4,590 – pounds donated to the Chestnut Street Community Center and LCCM. Our most donated items this year were summer squash, slicing tomatoes, peppers and seeded watermelons.
2,538 – pounds of summer squash, including zucchini, yellow squash, and patty pan squash, distributed this season. This is almost 50% more than we distributed last year (and probably more than we needed to grow!). Summer squash was our most productive crop (by weight), followed by slicing tomatoes with 1,738 lbs distributed and watermelons with 1,284 lbs distributed.
608– number of flower bouquets and centerpieces created. 47% were sold at the farmers’ market, 32% were created for events or decor around campus, 15% were created by residents during our DIY workshops and a few went home with farm employees.
21 – number of residents who volunteered their time to help us sow seeds, harvest and process produce, run the Farmers’ Markets and assist with events like tours and student field trips.
234 (and counting!) – number of total volunteer hours. This is slightly more than last year. We are so grateful for all your help and plan to increase volunteer opportunities in 2026.
±167– estimated number of Cornwall Manor employees who planted an herb or native perennial plant during Employee Wellness events this spring.
11 – number of workshops held for residents this season. The average number of residents attending each workshop was 15. We are excited to bring you more workshops in 2026.
