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Thank you for your interest in volunteering at the Arcadia Center for Sustainable Food & Agriculture! Volunteer shifts for the monthly Open Saturday Volunteer Days are from 9am-12pm. You are welcome to stay later if you’d like - there is always more work to be done! This is a great way to get an introduction to Arcadia and get your hands in the earth here on the farm while doing so! We welcome folks of all ages. If you plan to bring a child under the age of 6 years old, they will need adult supervision during the entirety of the day. Adult hand tools (shovels, forks, etc) can be handled by anyone over the age of 12. We have kid-sized tools perfect for any younger volunteers. If you would like to register a group of greater than 5 individuals, please contact to learn about our options for group volunteering. Farm work may include: preparing planting beds, planting seeds, transplanting, sifting compost, hauling manure and compost, digging, watering and more. We provide gloves, tools, and drinking water. On Open Saturday Volunteer Days, volunteers should: Register in advance. Come on time! We start promptly at 9am. Wear clothes you don’t mind getting dirty, including close-toed shoes. Dress for the weather. Bring a water bottle and/or snack. We look forward to welcoming you to Arcadia Farm. Getting to Arcadia: From Rt 1, turn at the light onto Woodlawn Rd. Follow the road to the entrance to Woodlawn Estate- you’ll see the sign. Follow the entrance road, you’ll pass the Farm on your right, and follow the signs to parking. Once parked, follow the brick path to the white gazebo in the distance. About Arcadia: Just a few short miles from downtown Washington, DC, an innovative new non-profit farming and food initiative has taken root. Arcadia Center for Sustainable Food & Agriculture is dedicated to creating a more equitable and sustainable food system and in the Washington, DC region Our mission is to improve the health of our community, the viability of local farmers, and preserve our environment for future generations by combining education about healthy food and its sources with better logistical connections between local farmers and eaters.

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