The Growing Fields
A living classroom for all ages, a field of giving for our community.
Our Growing Space
Across our open fields and inside our greenhouse, we grow a variety of seasonal vegetables, fruits, and herbs. Each plot is cared for using sustainable farming practices that prioritize soil health, biodiversity, and long-term balance. Visitors can see food nurtured from seedlings to harvest, learn about field preparation, and experience the teamwork that brings each growing season to life.
Everything harvested here supports our community. All produce from the fields is donated to local food programs and community groups that help families across the region. Each harvest reflects the shared efforts of volunteers, students, and staff who work side by side to grow and give back.
500,000+
lbs of fresh produce harvested and donated since 2020
100%
organic practices
(no synthetic fertilizers or pesticides)
78
varieties of seasonal crops and herbs grown
What's in season?
May– radish, peas
June– lettuce, radish, peas, turnip, kale, scallions, beets, cabbage, kohlrabi, marigold, swiss chard, cilantro, fennel, dill, broccoli, cauliflower, carrots
July– garlic, zucchini, cucumbers, tomatoes, kale, beets, radish, lettuce, scallions, basil, broccoli, cauliflower, celery, sweet corn, potatoes, flowers
August– carrots, potatoes, onions and shallots, scallions, sweet corn, melons (cantaloupe and honeydews), watermelons, wheat, shallots, sunflower, flowers
September– pumpkins, squash, beans, broccoli, brussels sprouts, beets, carrots, cauliflower, radish, peas
October– pumpkins, cabbage, lettuce, cauliflower, watermelon radish, daikon, broccoli
Interested in free Farm Tours or school visits?
We’re wrapping up for the season, but we’ll be back next year! Follow us on Instagram or subscribe to our newsletter for updates and upcoming tour dates.
