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
“As we enter the second full month of fall, and summer cropping season is officially over, we have now pulled out our peppers, squash, tomatoes, beans, and cucumbers. With the end of these crops comes a significant change to the rhythm of our weekly harvest, as the fruits of summer demand to be harvested at least three times per week in order to get peak product. The daikon, carrots, lettuces, broccoli, chicories and cabbages are much less time sensitive in their harvest period. This cooler weather means these crops will hold in the ground at their peak "ripeness" and the flavors will even be improved when left in the ground to experience the cooler temperatures. This is especially true for one of our favorite cold weather crops, the 'Oxheart' carrot. This root slowly grows in size during the late summer and early fall until it fills your whole entire hand. The approaching frosty weather concentrates sugars in the flesh, making them truly unique and delicious.”
- Zac Yoder, Farm Director