From homemade pizza, to felafel and feta salad, to Mexican tamales, the Rockbrook kitchen staff serves up top-notch culinary creations. While earlier days at Rockbrook didn’t offer the same international variety of foods, it could boast of a bountiful, sustainable, and local food source. A 1926 RBC brochure states that the vast majority of the food used at camp was produced at the Rockbrook Farm, located across the road from camp on Greenville Highway. The farm, which was personally managed by Henry Carrier, provided all of the fixings for a balanced, healthy meal: eggs, chicken, lamb, mutton, milk, cream, butter, and vegetables. Rockbrook even cured it’s own ham and bacon for the summer.
Rockbrook currently does not have any large-scale farming, however it does have a rich garden. Located on the lower sports field, the RBC garden was started in 2009 and has been growing steadily ever since. Campers enjoy maintaining a variety of plants, and are especially excited to pick ripened vegetables, such as squash, zucchini, edamame, bell peppers, tomatoes, and beans. Once picked and washed, these vegetables are featured in the dining hall’s salad bar. Below, you’ll find a few of our favorite shots from a garden workshop this summer, where campers delighted in making tussie mussies and building a scarecrow!