Last week I took my Absegami High School senior culinary class on a field trip to Reed’s Farm in Egg Harbor Township.
When I was working on an idea for something special for the students, I decided to take them to see where food comes from locally. So I contacted Cookie Till, owner of Reed’s Farm.
Cookie, Samantha Howley, Reed’s operations director, and I met to plan our trip to the farm. As the day approached, fingers were crossed that it would not rain.
We arrived by school bus to a welcome sign that read, “Welcome Absegami Culinary.” It is the little touches that mean so much.
The students were welcomed with fresh-baked banana bread, vegetable quiche and beverages. We gathered to hear from Samantha about the agenda for the day.
We started with a walk around the farm. The mission at Reed’s is to revitalize the community by reconnecting people with animals and nature, and providing access to fresh, nutrient-rich food, education and workforce exploration.
Reed’s Farm provides fresh, organic produce to local communities using sustainable farming practices. The students saw the farmers tending to the fields on our visit, learned about which vegetables they are able to grow on the farm and plans for future projects.
The students learned about sustainable practices on the farm such as compost and animal waste, and how it is used to fertilize the land.
We spent time in the Herb Garden where students learned about wellness from nature and how the herbs and flowers are used by the farm’s culinary team in their products such as teas. They learned about pollinators and beneficial insects in the garden. They were able to smell the different herbs as they enjoyed taking photos of the beautiful flowers.
Next to the Herb Garden is the Peace and Unity Revival Garden, maintained by Damon Smith. He is founder of Peace and Unity Revival Gardens, an educator and veteran. Damon shared with us his passion for growing heirloom produce and designing the garden by continents.
Damon was harvesting greens and took questions from our culinary students who were admiring all of the work he has done to create this peaceful space which produces so much good food.
We walked through the Learning Garden, a community resource that connects the Herb Garden and the Revival Garden. Heading back toward the farm market, we looked into the greenhouses where many plants were growing including our Jersey Fresh favorites such as tomatoes and basil. These plants do well growing next to each other.
The tomatoes were tied by twine from the greenhouse ceiling. This is done to provide vertical support, allowing the plant to grow upward in a minimum amount of space.
The students then met Melanie, who is the education program director. The students did a hands-on workshop making pollinator seed bombs. Using clay, they made balls rolled in seeds to attract pollinators such as butterflies. When they got home, the seed bombs were put in a garden bed where they could release seeds and attract pollinators.
After the workshop the students visited with some of the farm animals including Violet, the farm’s therapy donkey. Students also saw pigs, chickens, alpacas, farm dogs and more.
We headed back to the farm market where Chef Bret and the staff prepped a farmhouse lunch which included a tomato pie – it was the first time some of the students tried a pizza with no cheese – a fresh garden salad with herb dressing, and carrots which were harvested on the farm.
Students enjoyed our farm lunch and met Cookie Till who talked to them, sharing all the good things the farm offers such as their monthly cooking classes centered on the harvest of the month.
The classes are taught by Stephanie Cadavid, owner of Free Bird Eatery. Located in Ventnor, Free Bird is a mobile teaching kitchen which brings cooking workshops to you.
Stephanie has been a registered dietitian for the last 15 years, starting Free Bird Eatery in 2023 focusing on providing plant-based meals and education to the community. She partners with CROPS (Communities Revolutionizing Open Public Spaces) to help deliver education to Atlantic City schools.
Free Bird Eatery catering, nutrition parties, lunch and learns and private cooking classes can be held in your home or business. To sign up for the June class which is featuring cucumbers, go to www.reedsorganicfarm.org and select the events tab.
The Harvest of the Month Cooking Class: Cucumbers, will be on June 26 at 4 p.m. Tickets are $50 each. Space is limited and the classes normally sell out. In the class you will learn how to prepare cucumbers two ways as well as all the nutritional information on the recipes. Each month a new vegetable that is coming into season on the farm is selected. It is a wonderful way to learn about seasonal produce and how to prepare multiple dishes using the same product. It really helps to reduce waste as well.
Our day at the farm ended with a visit to the market, where students could shop and take in all the locally made food and craft items. Candles by Dawn are great non-toxic candles made locally. Favorite scents are Rise Up, High Tide and Hibiscus. I have purchased some as gifts for family and friends.
The market has fresh-made items like focaccia, cookies and sweets, along with blueberry pie which you find at Steve and Cookie’s By The Bay restaurant in Margate. You can also find other locally made items in the freezer case such as dairy-free ice cream and pasta. Fresh produce from the farm is also available at the market.
My students surprised me with a vegan, gluten-free chocolate peanut butter cake and a dog biscuit for Theo, my rescue pup. It was a great day at Reed’s Farm with my culinary students sharing the benefits of locally grown food.
Christina Martin is a dedicated chef educator, passionate advocate for healthy food, and proud mother. She shares her passion for seasonal cooking, plant-based living, and supporting local farms through both teaching and writing. Christina’s plant based expertise has been spotlighted in Independent Restaurateur Magazine.
