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
“The month of May is usually our last big planting push to get the vast majority of our summer crops into the ground. This month, we will be planting cucumbers, squash, winter squash, shiso, and beans. This is on top of the tomatoes, peppers, and eggplants that were planted last month. Although we will continue to plant multiple successions of cucumbers, squash, beans, and various herbs throughout the summer this month, it only represents roughly 30% of our total production for the year. We should get some breathingroom in June and early July until the busy fall and winter planting season begins again in late July and August.”
- Zac Yoder, Farm Director