Kayam Farm offers a Community Supported Agriculture program, available to all
who are interested in receiving weekly shares of the harvest during the growing
season (mid-May through mid-November). Full and half shares are available and
include fresh, local and sustainable produce.
This Jewish Volunteer Connection program connects young adult volunteers in
their 20s and 30s with the “greener” side of Baltimore. Past programs included
Canton Stream clean-up, volunteering at Kayam Farm and a trail clearing with a
nature hike at Irvine Nature Center.
The Family Farm Camp is a week of family fun and learning on Kayam Farm.
Family Farm Camp offers hotel-style accommodations and camp fun and learning.
Participants relax, play sports, swim in the pool, do some farming and learn to
cook the harvest.
At Infant Massage, you can bond with your baby. This program is for children
ages three-weeks to crawling and is led by a certified infant massage
instructor.
Kayam Farm offers a weekend Shabbaton to study primary Jewish texts related
to land and agriculture. Participants learn about the relevance of agricultural
teachings to our world today, and celebrate Shabbat with community on a Jewish
educational farm.
Kayam Farm invites young adults to spend their summer mornings in the field
helping to plant and harvest organic vegetables and take care of goats and
chickens. The afternoons are spent in the Kayam Beit Midrash, where participants
focus on Oral Law topics such as Peah, Kilayim and
Shmittah. Students stay on the farm.
Jewish Community Services’ highly trained, experienced and licensed
mental and emotional health professionals work with families, children,
adolescents, couples and adults to develop solutions for life’s challenges and
to maintain a healthy perspective on life.
Each season, Pearlstone invites a chef from a Baltimore restaurant to teach
participants to make recipes using the organic produce from its farm to prepare
kosher and sometimes vegetarian meals of a particular nationality. Evenings
have included Indian and Thai cuisines, and plans are being made for French,
Italian, Ethiopian, Spanish and Latino chefs.