It was Anthony Roensch’s first day of class out on the farms, and his class was meeting at Field 26. He didn’t even know there were 26 fields on campus. Roensch, a senior construction management student, had signed up for something way out of his comfort zone. He got lost angrily wandering the expansive land for two hours and missed his first day of class. Roensch wouldn’t know until later that this land would change his life.
Cal Poly owns 9,178 acres of land, which is the equivalent of 7,500 football fields.
The majority of that land has little to nothing to do with the actual day-to-day activities at school but what about the other fields, the ones that students walk by every day and are curious about what lives and grows back there?
An eight-acre portion of that land is home to Cal Poly’s Organic Farm where students and workers are tasked with growing and managing the land. The fields are located next to the Plant Science and Crop Unit, the orchard fields are lined with trees including bright and vivid citrus, a forest of avocados, and even bountiful olive trees.
A mile behind the Crop Unit is where Field 26 lies. The field contains the majority of vegetable growth and holds pumpkins, broccoli, chard, cauliflower, lettuce, and many more leafy vegetables.
Every year, Cal Poly ranks in the top ten in national university farming programs, and their learn-by-doing approach is a big reason. All students have access to learning all about the operations done in the Crop Science Unit and Field 26, there are enterprise courses the department offers for everyone.
The Cal Poly Orchard and Vegetable class is one of the most unique and immersive courses you can take at school, according to past student reviews. Students are brought out into the expansive acres of fields on campus and play an integral part in operational functions. Enterprise students will meet once a week for three hours and then are expected to take on an out-of-class activity, after the quarter ends, they are required to have had 80 hours of experience in or outside of the field.
The orchards are lined with trees ready to be harvested. Credit: Jack Bynum
A typical week can include pruning citrus trees, harvesting all types of pumpkins straight from the vine at Field 26, driving a tractor while the rest of your classmates sit on the back and plant broccoli seedlings, working the Cal Poly produce booth at the San Luis or Madonna Farmers Market, and delivering to stores around the area—a true farm-to-fork experience.
The pride of enterprisers is unmatched as well. By being part of the program, students learn valuable skills and represent the reputation of Cal Poly and the produce that is so sought after in the Central Coast.
Fourth-year construction management major Anthony Roensch took the class last year, which made him appreciate the school and the work done on the farm. “It makes me proud to grow the crops, harvest the ready ones, and then be the one to deliver them to large grocery stores or sell them at the farmers market at the Cal Poly booth. I’m making an impact on what people are buying and putting in their bodies” Roensch said.
The Cal Poly Booth sells produce at the Madonna and San Luis Obispo Farmers Markets. Credit: Cal Poly Farm Instagram
Dr. Lauren Garner leads the enterprisers in the orchards. Her energy and makes those three-hour weeding and pruning days a fun time and enjoyable time her students say.
“Before this program, I knew nothing about fruits other than they taste great, now I know how to grow my fruit and take care of the trees,” Roensch said.
Dr. Garner assists students by showing them all the techniques to be successful while picking, pruning, and evaluating the orchard production.
“It’s like therapy to her,” Roensch said. “She loves being amongst growth, watching and helping students take an interest in the vast orchards.”
Everywhere you look there is a different fruit or vegetable being grown. Credit: Jack Bynum
The enterprise experience is truly unlike anything else on campus.t incubates students’ love for fruit and vegetable production, fosters a hands-on relationship between students and the produce they routinely put in their bodies or see at the stores, and gives an alternative learning style than the traditional classroom lecture style.
The purpose of the enterprise course embodies the spirit of a true farmer mindset; it’s very cyclical. At Cal Poly, seeds are being planted in the minds of the Enterprisers to determine whether farming after school is what they would like to do. Over the ten-week course, students will also witness crops grow from seeds to be harvested and eventually sold at the market.
“I grew crops and grew as a person”, Roensch said. “I went from getting lost in the fields to never wanting to leave them, after I graduate I could see myself continuing this as a career.”
