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By Bridget Lawrence-Meigs, Farm Manager and Programs Director

In the quiet of February, as Hotchkiss's Fairfield Farm lies under ice and snow, it is hard to fully recall the bounty and diversity of the production fields and hoop houses just months before. Our bi-weekly deliveries to Ford Food Court and weekly trips to the Corner Food Pantry in Lakeville have been on pause since the end of 2024, yet the desire to connect, create, and continue to share fresh, local, and nutritious food is strong.

In contrast to the quieter scene at the farm in February, life on campus continues to buzz! Enter Director of Community Partnerships Caroline Kenny-Burchfield '77 P'08,'10,'18 with the idea to cook soup for everyone who keeps our community spaces clean, functioning, and safe and our bellies full in celebration of National Employee Appreciation Day. 

"Knowing that I've made a difference in someone's day, perhaps someone I pass by every day, who selflessly works to ensure the smooth running of everyone else's lives, brings me peace and contentment. I hope we can all continue to spread love within our own community."
— Olivia Kwon '26

Caroline and I put our heads together and reached out to our friend Carol Hawran, a local professional chef, and to students involved with St. Luke’s Society, FFEAT, and the Hotchkiss Food Access Society to make this happen. Quickly, things fell into place. Michelle Sisk, a farm resident and certified nutritionist and educator, provided the rainbow root vegetable and white bean soup recipe, and Carol shared one of her recipes for curried lentil soup. We added sweet, recently harvested spinach to give it local farm flare.

"I contributed to the work today at the farm because the farm feels like home. I feel like FFEAT has my people and family. Helping today, I am overtaken with emotion and feeling the warmth of my home."
— Priscila Camas '28

Next, we reached out to General Manager Mike Webster and Executive Chef Lyn Weber of our own Tory Hill to purchase the bulk of the soup ingredients, and they offered to generously donate everything. All we needed to purchase was a few glass quart-sized jars and labels and we were all set to share soup with some of our most invaluable community members. 

We cooked soup on Wednesday, March 5, so we could distribute it on March 7 for National Employee Appreciation Day—which also happened to be the day right before spring break. Housekeeping, security, plant operation, dining, and childcare staff play vital roles at Hotchkiss but often operate behind the scenes. We wanted to thank them for all of their hard work and dedication by providing at least one warm, nutritious meal for them to enjoy when the School and Ford Food Court were closed over spring break. 

"I came to the farm today because I wanted to give back to those who do so much for me personally and because being on the farm provides me with a reassuring sense of peace and joy."
— Rachel Fadugbagbe '28

During the growing season, approximately 90 percent of the produce grown at Fairfield Farm is delivered to Ford Food Court, where it is enjoyed by all members of the Hotchkiss Community, and approximately 10 percent is donated to the Corner Food Pantry in Lakeville. Hotchkiss students volunteer at the pantry for several hours every Friday and have hosted many fundraisers for the nonprofit, including last fall’s inaugural Farm to Feast community event that raised more than $1,000!

At the farm, we enjoy serving our Hotchkiss and local community through growing and distributing produce and eggs, and thanks to the kitchen in the Grange building at the farm, we can also create soups or other meals to share during the colder months or preserve the harvest during the growing season.  

"I contributed to this project because community is important! The staff do a lot behind the scenes to keep the School running smoothly, and I was happy to donate my time to say 'thank you' with delicious soup.”
— Carol Hawran, Professional Chef

Our afternoon making soup together was an inspirational way to start the 2025 growing season—one in which we aim to grow produce and a community that actively appreciates the people who make Hotchkiss a wonderful place to live. Everyone contributed with gusto and heart, and the resulting soups were flavorful, complex, and delicious. What more can one hope for?

Do you want to volunteer at the Fairfield Farm? Please complete this Google form.

"I came today because I love St. Luke’s and cooking and the farm!"
— Sofia Clark '27