The team created an organic demonstration garden next to the produce stand, designed to connect people to the food they’re buying and show them exactly how it’s grown.
It’s an education space, a place for showing off best practices, like how we intersperse companion plants to attract beneficial insects and provide natural alternatives to pesticides.
We rotate crops every few months to reflect what’s grown each season. In the winter months you’ll find leafy greens, winter peas, beets, radishes, bok choy, broccoli, etc. And in the spring we transition to a summer garden, growing things like tomatoes, peppers, zucchini, squash, melons, pumpkins and herbs.