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
This month the farm will churn out pound after pound of summer crops as we continue our regular harvests of squash, tomatoes, peppers, beans, potatoes, tomatillos…. However, in August we are also turning our attention to fall and winter as we have already sketched out ideas with the kitchen team regarding what we would like to see on the fall and winter menus. We obviously love all the bounty of summer, but the farm team is almost always thinking at least five or six months ahead as we try to complete our rotation for the remainder of the year by the middle of July. Fall and winter crops such as Leeks, Cabbage and Broccoli were seeded in our greenhouses in July and will be transplanted out to the fields this month.
-Zac Yoder, Farm Director