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
The weather has officially turned a corner (a sharp corner) towards spring here on the farm. Just last month the issue was not enough warmth, sunshine and too much moisture and now we struggle to keep on top of harvest as spring favorites such as peas and asparagus are growing quickly in the more favorable weather.
Asparagus for example must be harvested multiple times per week as the spears can grow up to 6 inches in a day and quickly become tough and woody. Peas are quick to convert their sugars into starches and so must be harvested frequently and make their way onto your plate quickly to maintain their optimum flavor. Enjoy these items while they last as they prefer milder temperatures and the historically short Napa spring season means that the plants will lose steam as the weather turns quickly from warm to hot.
-Zac Yoder, Farm Director