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 are still seeing heavy yields from many of our favorite summer crops as we enter the last few weeks of calendar summer. Our tomatoes, peppers, cucumbers and squash are still in peak production and we expect them to remain so until the warm-sunny day weather pattern shifts as we enter the fall season. Although we might not know exactly when this weather will shift, we are still busy preparing the farm so that we have plenty of product ready when the cloudy, rainy, cold weather wipes out our summer favorites. In the months of August and September, we are busy planting crops like cabbage, broccoli, kale, lettuces, bitter greens and many other crops that will mature during the early fall-early winter season.
-Zac Yoder, Farm Director