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
“We have had such a warm start of spring so far, we could be forgiven for forgetting that April is the first full month of this usually mild-weathered season. The warmer, longer days have sped up many of our warm season crops such as tomatoes, peppers and eggplants, which will go into the ground 2-3 weeks ahead of schedule. Only time will tell if this will yield an earlier crop, as the weather will need to stay consistently above average for it to affect the first fruit set and ripening. The hot weather is less than ideal for crops such as peas that cannot stand temperatures much higher than 80 degrees for very long. This is already a short-season crop (usually around 6 weeks) and might produce for only 4 weeks this year.”
- Zac Yoder, Farm Director