In keeping with the Café’s mission to provide healthy, nutritious food, our garden/compost team and forager teams seek to supply the café kitchen with herbs and vegetables throughout the growing season.
Whether we are harvesting our produce right from our two cafe gardens or receiving produce from local farms such as Jett's Produce or Frick Family Farms, we are focused on sustainable, chemical free farming. Harvesting and using fresh herbs, vegetables and other produce in our food on a daily basis helps provide fresh healthy, tasting food for our guests.
We also care for our café guests in a more intangible, long-term ways by paying attention to the well-being of our planet. We have our own compost system and use the finished compost to enrich our garden soil.
Our produce does not travel around the world leaving a large carbon footprint. Instead, it comes from the backyard of the Café
where we have garden plots in front of and beside the garage and from a larger garden space just .6 miles away behind the historic Widow’s House on Church Street.
We plan and organize the plants in our garden beds using the Square Foot Garden method and have moved toward a no-till approach to gardening.
