CHARLOTTESVILLE, Va. (WVIR) – Volunteers worked Saturday at the Morven Kitchen Garden inside the Morven Sustainability Lab, harvesting carrots and contributing to the production of organic fruits and vegetables.
Morven Kitchen Garden Manager Fiona Flynnmoore says the garden welcomes everyone, regardless of how green their thumbs are.
“We love to invite anybody at any skill level to come and learn with us and also contribute to the production of organic fruits and vegetables,” Flynnmoore said.
The kitchen garden was started in 2011 and is used to teach students and community members about sustainable gardening and regenerative agriculture practices. The garden operates on a no-till model, and its food goes to both UVA and subscribers of the farm.
Flynnmoore says the volunteering opportunities help people connect with this style of gardening and locally grown food.
“It’s great for us to be able to grow the food and share it with people who live with us and who we can really share in the joy of local produce and the joy of really fresh, high-quality ingredients,” Flynnmoore said.
The garden hosts volunteering opportunities on Saturdays throughout the summer and on Fridays and Saturdays during the school year. The Morven Sustainability Lab also hosts a variety of free events in addition to volunteering at the kitchen garden.
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