In alignment with the Café’s mission to offer healthy, nutritious meals, our garden and compost teams, along with our foragers, are dedicated to supplying the café kitchen with fresh herbs and vegetables throughout the growing season.
Whether we’re gathering produce directly from our two café gardens or sourcing from local farms like Jett's Produce and Frick Family Farms, our commitment is to sustainable, chemical-free farming. By incorporating freshly harvested herbs, vegetables, and other produce into our dishes daily, we ensure that our guests enjoy delicious, healthful meals.
In addition to nurturing our café guests through nourishing food, we also prioritize the well-being of our planet in more profound, lasting ways. We maintain our own compost system, utilizing the finished compost to enrich our garden soil.
Our produce doesn't make a long journey across the globe, contributing to a hefty carbon footprint. Instead, it comes straight from the café’s backyard, where we cultivate garden plots in front of and beside the garage, as well as from a larger garden space located just 0.6 miles away behind the historic Widow’s House on Church Street.
We thoughtfully plan and organize our garden beds using the Square Foot Garden method and are transitioning to a no-till approach for gardening.
