Our 3.5 acre culinary garden 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
Fall has officially arrived on the farm both on the calendar and pleasantly with the weather too. Colder mornings, shorter days, and lower daytime highs favor the roots, brassicas, and leafy greens of fall as the productivity of many of our summer crops starts to wane. Some of our favorite early fall crops include Chinese cabbage, collard greens, daikon radishes, and a variety of broccolis. The planting of these crops is carefully timed so that they can grow quickly in the longer and warmer days of mid-to-late summer and mature just as the summer crops are coming off the menu.
- Zac Yoder, Farm Director