Organic Gardening and Orchard Management

The fresh produce that students grow in the greenhouse and garden is used in the Culinary Arts program. During the growing season, we have “farm to table” meals. Students learn crop development, large scale gardening, and sustainable agriculture. Produce includes: salad greens, beans, peas, raspberries, strawberries, tomatoes, onions, cabbage, potatoes, squash, apples, plums, and cherries. We also grow flowers for the dining room tables and lodge.

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