verde valley school farm

A Story of Environmental Stewardship

John Chorlton
Sustainability Coordinator.

One of the Verde Valley School Guiding Principles is Environmental Stewardship – nebulous words that can mean many things to many different people – person to person, family to family, and culture to culture. When I volunteered to take on the role of Sustainability Coordinator here at VVS it was because I didn’t want to lose the gains made by a group of people tied to the school. We had made progress despite nearly constant disagreement about the path forward.

Continue Reading…

Desert Star visits VVS Garden


Last week VVS Farm Manager welcomed the third grade class of Desert Star Community School in Cornville to plant in the garden.  Teacher Megan Rosker and her class learned about the VVS garden, permaculture techniques and then got their hands dirty planting their own cauliflower plants.  The class will return to the garden over the school year to check on their plants and harvest them.  Food grown in our garden is also used in the Desert Star Backpacks for Kids hunger initiative. We’re looking forward to a great partnership.
You can see more photos of the class’s visit in the gallery section of the VVS website and our Flickr page. 
1IMG_5711 copy

VVS Farm Manager Mike Spielman plants cauliflower with Megan Rosker’s third grade class from Desert Star Community School.


Farm to Table Menu Announced


We’re excited to announce the menu for our first annual Farm to Table Feast, featuring produce from the Verde Valley School garden and cooked by local farm to fork pioneer Brian Widmer of Garland’s Lodge. As with any locally sourced menu, our farm manager Mike Spielman worked hand in hand with Widmer to build a menu featuring the freshest food available.

Here’s our menu:

Hors D’Oeuvres
Seasonal delights featuring an assortment of goodies fresh from the VVS Farm
Farm fresh Verde Valley School garden arugula and mixed greens tossed with honey walnut vinaigrette complemented by crisp pear, pecans, Verde Valley School Armenian cucumbers and Black Mesa Ranch fresh goat cheese drizzled with maple vinaigrette
Entrée and Complementing Sides
Roast Chino Valley grass fed New York strip with foraged wild mushroom demi glace
Verde Valley School garden beans sweetened with caramelized onions
Verde Valley School farm grown roast spaghetti squash
VVS student picked local homestead apples in a Garland’s apple tart with vanilla gelato complete the meal
Local Wines
from Chateau Tumbleweed and DA Ranch
There are still seats available around the table. Please register by clicking here.
Version 3

VVS Farm Manager Mike Spielman and Chef Brian Widmer discuss the menu for this weekend’s Farm to Table Feast.