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 February may be the shortest month on the calendar, but it is one of the busiest months of the year here on the farm. We plant early spring crops in the field, mid-late spring crops in our greenhouses, continue to harvest a bountiful winter crop and most importantly, finalize our summer planting plan. Of course, all of this is done while working around the many rain storms thrown our way.
Early spring lettuces have recently been planted and spring peas are growing fast; we have seeded cabbages and cauliflower in our greenhouses that are set to mature in May, and winter roots, such as carrots and daikon, continue to be plentiful. We have also planned out and ordered seeds for summer favorites: tomatoes, peppers, and eggplants, that will likely be seeded in our greenhouses late this month.
-Zac Yoder, Farm Director