Our Farm
Our 3.5 acre culinary garden sits on the St. Helena Montessori School and grows unique, seasonally appropriate crops using organic, sustainable techniques. Emphasis is placed on experimentation with new crops and varieties, growing and cultivation methods, and the utilization of all edible portions of the plant through its life-cycle. This production aims to cultivate a broader mission – serving as a direct relationship between the natural landscape, the food system, and the community. This relationship represents not only a respect for the garden as a part of the ecosystem but also the garden as an opportunity for inspiration, health, and education.
From The Farm
“During the month of July we see consistently warm daytime temperatures, long day-lengths and relatively higher overnight temperatures. The leaf and flower crops of spring have fully given way to the fruit crops of summer such as squash, cucumbers, beans, strawberries, tomatoes, eggplants and peppers. The last of these three are relative late-comers to the party but should be in full production by the end of the month.
While the harvest of these crops ramp up, we are already turning our attention to fall with crops such as broccoli, cabbage, and cauliflower- all being seeded in our greenhouses this month. We need to get an early start on fall so when the summer crops are winding down in late September and October, we have plenty of fresh product to replace them.”
-Zac Yoder, Farm Director