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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

The month of November has historically had us hoping for and looking forward to the first rains of the season. This year however we have been extremely grateful to break out the rain gear a little earlier. The seasonally appropriate weather has been a boon for our early fall crops which thrive on the natural irrigation and cooler temperatures. Overnight low temperatures and cooler days take much of the bitterness out of fall staples such as radicchio, frisee, and brassicas. Root crops like turnips, carrots and daikons become sweeter as they build up sugars to protect themselves from the potential of frost.  

- Zac Yoder, Farm Director