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 first full month of spring has brought us consistently warmer and sunnier days here on the farm. Spring favorites such as asparagus, peas, and broccoli are going strong and need to be harvested three to four times per week to keep them in full production. Enjoy them while they last, as spring crops prefer warmer, but not hot days. The season can often only last five to six weeks if we have a particularly warm spring, which is often the case in the Napa Valley. In addition to constant harvests, we are also busy planting out summer crops like tomatoes, squash, cucumbers, and beans, which will all go into the ground this month.

-Zac Yoder, Farm Director