The Farm at VMRC
Farm to Table From the Farm at Willow Run
We believe that Aging Well begins with eating well. VMRC latched onto the farm-to-table philosophy to accomplish that. In 2008, VMRC purchased a 40-acre property that today is known as The Farm at Willow Run. From that parcel, VMRC farms USDA certified organic produce – growing 90 percent of the produce used in dining production.
Farm staff, along with VMRC residents, community volunteers and Eastern Mennonite University’s Sustainable Food Initiative, provide the labor across four seasons to grow and harvest produce. Our harvest has included leaf lettuce, salad mix, spinach, squash, beets, collard greens, chard, Irish and sweet potatoes, broccoli, cabbage, peppers, turnips, tomatoes, watermelon and sweet corn, as well as a variety of herbs.
This farm operation is no small potato. Solar panels on the barn roof provide the majority of electric power for farm operations. Four all-season greenhouses allow for year-round food production.
Locally Grown Produce
Residents, employees, and visitors at VMRC can enjoy a bi-weekly on-campus market featuring fresh produce from the Farm at Willow Run. The market highlights seasonal vegetables, herbs, and flowers grown and harvested from the farm’s fields and high tunnels. It provides an opportunity to experience the freshness of locally grown food while connecting directly with the farm and its team. Guests are invited to stop by, explore what’s in season, and learn more about how the food they enjoy at VMRC is grown.
Dishes served in the dining venues across campus are denoted as being prepared from locally grown produce from the Farm at Willow Run. The proximity of the Farm from campus means vegetables picked in the morning arrive fresh for use or to be sold in the Main Street Store. And, with the Farm being less than a mile from campus, the carbon footprint is extremely small.
A History Rooted in Locally Grown Foods
Farm-to-table growing is important in the Shenandoah Valley and to the generations of Mennonite farmers in this area. Honoring our Mennonite origins, we steward the land for which we are responsible by using sustainable, low-till, low-spray farming practices. Consistent with our mission, we donate excess produce to local food pantries. In 2024, we became certified USDA Organic.
The Farm at Willow Run showcases VMRC’s innovative approach to a farm-to-table food system across its campus.
Farm to Table For Campus Dining
In-season, quality ingredients are incorporated into our menus for the ultimate in freshness, flavor and nutritional value, including vegetables and herbs from VMRC’s Farm.
Events
The Farm at Willow Run hosts a variety of events throughout the year. One of these is Hilltop Reflections, seasonal, outdoor contemplative gatherings held on the farm. In addition to Hilltop Reflections, the farm hosts catered dinners for residents that highlight seasonal ingredients grown right on-site, as well as educational visits for local schools and farmers. These events offer a chance to spend time on the farm, enjoy what’s in season, and learn more about how food is grown.
Blogs
Join Our Volunteer Team
Today, our volunteer team is one of the most robust in the Shenandoah Valley. More than 300 individuals actively volunteer in our program both here at VMRC and off-campus, through a variety of community partnerships.