This summer, young campers from the Robert Crown Community Center embarked on an educational journey just down the road to Evanston Grows’ Ward Farm. Here, they immersed themselves in the world of local farming and discovered the nutritional benefits of fresh produce.

The Ward Farm established in 2026 on a parcel of land at 2230 Main St, is a testament to the power of community partnerships. What was once a gravel parking lot is now a thriving farm, thanks to the collaboration between Ward Manufacturing and Evanston Grows a nonprofit collective dedicated to running five farms across Evanston.

Educational Programs Bloom at Evanston Grows

Daniela Val the educational programs director at Evanston Grows, has been a driving force behind the nonprofit’s educational initiatives. With a background as a volunteer four years ago, this is her second year leading these programs. Val’s vision was clear: to bring children to the farm, allowing them to experience firsthand where food comes from and understand the importance of local produce.

“When I first started, the kids did not come to the farm,” Val shared. Her goal was to create an immersive learning environment that would tie in the significance of local produce versus store-bought options, while also addressing issues of food insecurity and food justice.

This is the third year that students from camps run by the City of Evanston at the Robert Crown Community Center have participated in programs in partnership with Evanston Grows. The nonprofit also collaborates with the city to run programs during summer camps hosted at the Fleetwood-Jourdain Community Center.

The Evanston Parks and Recreation leadership expressed their pride in working with Evanston Grows, citing their shared mission of serving and strengthening the community. They highlighted the impact of these programs, stating, “We’re grateful for their continued support and look forward to what’s ahead.”

Scavenger Hunt: An Interactive Learning Experience

Upon arriving at the farm, Val greeted the campers with a series of questions designed to spark their curiosity. She explained the advantages of locally grown produce, emphasizing that it retains more nutritional value because it doesn’t have to travel as far as produce found in grocery stores.

Val also informed the campers about Evanston Grows’ commitment to providing free produce at its farm stands multiple times each week, from June to November. This initiative aims to address food insecurity by making fresh produce accessible to everyone.

To make the learning experience interactive, Val distributed cards showing 12 items that grow on the farm. The campers were then split into groups and tasked with finding each of the fruits, veggies, flowers, and herbs on the page. Excitement filled the air as they raced to identify yellow squash, peppers, tomatoes, and cucumbers. The discovery of tomatoes starting to turn from green to red was particularly thrilling.

Jean Fies Evanston Grows co-founder and board president, observed the students’ enthusiasm. “They learn so much,” Fies remarked. “This is when it matters.”

The Impact of Urban Agriculture

Britza Ruiz an intern at Evanston Grows, is in their second year with the organization. Having attended Evanston Township High School and taken an agriculture class, Ruiz is now pursuing a degree in biology and education at the College of Wooster in Ohio. They are considering a career in urban agriculture.

Ruiz reflected on the significance of the program, stating, “I think it is a really cool program that we do with these campers, because I never had the opportunity. My camp would never take us to a farm, and I think it’s really cool to be able to teach them not only that we do this within their community, but that they are also able to do that by themselves at home.”

Smoothie Time: Harvesting and Blending

After completing the scavenger hunt, the campers were split into two teams to harvest fresh ingredients for the smoothies they were going to make. One team was tasked with picking fresh basil, while the other focused on kale. The campers were delighted to learn that there were two different types of kale growing on the farm: curly kale and dinosaur kale.

Seated at picnic tables, the campers listened attentively as Val explained the nutritional benefits of each ingredient in the smoothie recipe. Chia seeds provide fat and protein, kale offers iron and calcium, and dates add a touch of sweetness. The campers eagerly shredded the kale, sliced the strawberries, and measured out the ingredients to put them in the blenders. The blending process was a highlight, with campers taking turns pressing down on the blenders and enjoying the loud noises as the ingredients were mixed into smoothies.

When it was time to try the smoothies, a few campers were initially skeptical. However, most campers enjoyed the smoothies, giving Val a thumbs-up—one student even gave it two thumbs up. Ruiz emphasized the importance of incorporating outdoor education into more summer camp programs, stating, “Because I think it’s important for them not to just only be outside, but to also learn about what is actually outside.”