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
In the midst of a heat wave it is difficult to remember that the official calendar summer will be drawing to a close this month. Here in the Napa Valley, the summer weather tends to hang on into late October and even well into November some years. This long growing season means that we can grow many of the slower maturing and heat loving crops and varieties. The late summer season brings okra, prune plums, hibiscus, tomatillos, Asian pears, and maybe even peanuts to the menu. As these crops start to bear their fruit, we are of course also planting out crops that won't pay dividends until late fall and even mid-winter. Daikons, gold ball turnips, oxheart carrots, spinach and other cold weather crops will be going in the ground this month.
-Zac Yoder, Farm Director