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Learn Local, Eat Local:

Welcoming Groups to Fat Moon


At Fat Moon we are excited and eager to share a farm experience with your students, family, or community organization. Examples of groups we've hosted/will host in 2013 include:

- School Groups looking for a hands-on experience at an intergrated, organic farm.

- Mom's Night Out with a private cooking class with Chef Liz Barbour

- Private Farm-to-Table Birthday parties

- Kids's Birthday Parties

- Farm-to-Table Lunch and Walking Meditation Retreat

- Lunch with the Farmers - Thursday Farm-to-Table Lunch and tour of the farm


Special Request for our Friends:

Please share this information with your children's school or preschool. If you refer us to a school that visits this fall we'll thank you with a coupon for $20 of Fat Moon pumpkins this fall.

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Sampling Fat Moon Salad Greens

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Finding earthworms in the compost

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Helping Farmer Elizabeth plant carrots



Why Fat Moon?

The local food movement is changing our economy, diets, and the environment. An experience at Fat Moon is one that engages your students in meaningful, seasonal farm tasks that help them understand our food system from beginning to end, from putting seeds in the ground to eating delicious vegetables. This is not a 'farm tour,' but rather a working experience on a farm.


What will we do?

No two visits are ever the same because all activities are tailored to the immediate tasks of the farm. In the past, groups have helped with tasks such as planting seeds (carrots, peas, lettuce, pumpkins, beets, etc), transplanting crops from the greenhouse to the fields, weeding (limited amounts of this task!), gathering material for the compost, and lots of harvesting.


Who will lead us?

All visits are led by Lori Hodgins Brazell, an experienced classroom teacher and mother who knows how to engage kids, get them excited, and keep them focused on the task at hand. The farm is managed by Elizabeth Almeida, a mother of two little ones who has a deep appreciation for the value of the farm experience for kids. With one of the farm objectives being community involvement, the gardens have been designed for maximum involvement by helpers of all ages.


What do we get?

We design this to be a high-value program and we include:

- Pre & Post visit materials & resources that will allow you to maximize the learning that happens at the farm

- Hands-on, experience doing meaningful farm tasks. We believe people of all ages can contribute to the farm, so we avoid busy work and have you jump right in and learn by doing.

- Significant take-homes for each student, such as a bag of sugar snap peas, a bunch of carrots, or a small pumpkin. Whenever possible, the students will be involved in the harvest of the take home items. We will also provide recipes for preparing the veggies they take home.


We hope you will visit the farm not just once, but in every season so your students can check on the progress of their plants. As you can see, there is plenty to learn and every season offers a different farm experience.


Early Fall (Sept)

Early fall is peak harvest season for the summer bounty, such as tomatoes, cucumbers, and eggplants. The days are still warm enough for these plants to thrive, so your students can see the farm in full growth. When not harvesting, we are also planting fall crops, such as radishes and greens. Under the guidance of Lori Brazell, your students will discover this season of transition on the farm.


Late Fall - Harvesting (Oct - Nov)

Around the time of the first frost (mid-Oct) the farm is busy gathering the final harvests of the year. The final tomatoes, cucumbers, and herbs are harvested before the frost while pumpkins, winter squash, brussel sprouts, and hearty greens are gather after the frost. your students can explore the gardens to see what is still growing, what has died, and what is good to eat!


Early Spring (Mar - Apr)

When you think of gardening, you might think of summer. But our New England climate allows us to start planting foods like lettuce, peas, and potatoes as early as March. In addition, we begin sowing seeds that will be transplanted outside in warmer temperatures. Springtime on the farm is budding with possibility and the excitement of a new growing season. With luck, there will be tiny, early salad greens to sample. Springtime is muddy, so your students may get a little muddy as they dig, plant, and explore!


Late Spring (May - June)

Every spring there is a day when you wake up and realize everything has turned green! It is a wonderful time to experience the farm as every possible plant is emerging and beginning to grow. It is now warm enough to transplant, so we are busy moving warm weather plants such as tomatoes, peppers & melons out of the greenhouse and into the ground. We are also harvesting and students will get to harvest and sample pea shoots, lettuce, radishes, and other springtime vegetables.


What to expect:

Most farm visits can be any length, but are typically 1 1/2 - 2 hours.

The typical structure for farm visits is as follows:

Welcome, orientation

Learning activity related to a seasonal theme

Gardening experience

Wrap Up

Distribute takehomes

Send off!


We will provide an info sheet for you to send home to parents before the field trip. The info sheet will include a brief introduction to Fat Moon, information about what the students will do at the farm, and what the kids should wear/bring.


To schedule a visit, discuss pricing, or for other inquiries, please send an email to Elizabeth at



Do you need funding for these programs? Here are grant opportunities and we can provide support in writing grants if necessary. We do our best to keep these udpated, but some deadlines have passed. Check the respective websites for current information.


Kitchen Gardeners International Sow it Forward is a grants and partnership program offering $600 grants of cash, seeds, supplies, books, and online garden planning software to groups wishing to start a new food garden project or sustain an existing one. Applicants will include schools, food pantries, community gardens, retirement homes and other nonprofit groups interested in healthy foods, sustainability and resilient communities. Applications are due by Jan. 11, 2013, and can be submitted online at


Youth Service America and Sodexo Foundation are calling on young people to join the fight to end childhood hunger. Grants of $500 are available for youth ages 5-25 that live in the U.S. for projects to take place on or around Global Youth
Services Day, April 26-28, 2013. Deadline: January 31, 2013.


Community Foods Projects Competitive Grants Program, due November 28, 2012: The National Institute of Food and Agriculture (NIFA) requests applications for the Community Foods Project Competitive Grants program to support either the development of Community Food Projects with a one-time infusion of federal dollars to make such project self-sustaining or planning projects to assess the food security needs and plan long-term solutions to help ensure food security in communities. NIFA anticipates that approximately $5,000,000 in grant funds will be available. Deadline Nov. 28, 2012


Action for Healthy Kids is pleased to announce grant funding to support elementary schools’ wellness initiatives for the 2013 calendar year. With generous funding from Stop & Shop/Giant Family Foundation, AFHK will award 40 schools with
$1,000 each to impact nutrition and/or physical activity programming. Grants are currently only available in the following states: Washington, D.C., Maryland, Virginia, New York, New Jersey, Connecticut, and Massachusetts. Deadline
Friday, December 14. For more information,