top of page


CULTIVATEEN '23: June 5-10, 9 AM - 12 PM

The CultivaTeen summer program is a week-long daily immersion experience offered to youth and their families at no cost. Through mentorship and education, teens develop skills  in sustainable agriculture, culinary practices, and local food production. Once accepted into CultivaTeen, participants are known as crew members, as they are responsible for jobs around the gardens and in the kitchen that teach them how to work as a team to achieve a common goal. Crew members who return to our CultivaTeen 2.0 program have the option of becoming crew leader assistants, meaning they work alongside the adult crew leader to assign tasks and take on more responsibility as leaders in their groups.

During our summer program,  a vibrant team of talented crew leaders and workshop volunteers works with local youth to encourage lifelong learning and engagement in our community. As teen crew members achieve goals in the garden and kitchen, they experience the collective sense of accomplishment and learn more about all that our area has to offer. Through  this program and our collaboration with various organizations, we strive to create a community that celebrates local food, agricultural traditions, and sustainable living practices.

If you are interested in learning more about this program and how to sign your child up for future opportunities, complete an application here. Applicants should be between the ages of 12-15 to participate.




Callywood Farms: Animal Welfare Farming

Crew members visited Callywood Farms, Westminster to learn what it means to be an animal welfare approved farm for pork and poultry. Farmers Amanda and BJ gave a great tour, explaining the habitat and treatment that sets their animals apart. While we were there, we made delicious BBQ pork pizzas!

Reid Homestead : Seed Starting &
Soil Health

Reid Homestead is our homebase at CultivaTeen. Crew members joined crew leader Emily for a seed identification race before learning how to read seed packets and planting their own, then made their way to the compost station with crew leader / farmer David. There, we learned what can go into compost, and the three stages of decomposition. We even had time to squeeze in our mushroom foraging walk!


Lunch was made up of kabobs with ingredients from both the farmers market and grocery store. Great grill skills, team! 

Reid Homestead : Garden Maintenance & Meal Planning

Crew director / farmer Casey led the crew members on a walk through her garden to show them her favorite methods and tools for regenerative agriculture. Afterwards, the team worked together to plan their Family Feast, which showcases their culinary skills learned throughout the week.

We built on our grilling technique with grass fed burgers with a side of sweet potato and zucchini fries.