Urban Garden

At the Shepherd’s Table Urban Garden, we plant, tend, and harvest three seasons of crops – spring, summer and fall. In the springtime and fall, our crops include various types of greens, including lettuces, kales, Swiss chard, Bok choi, and collard greens; sugar snap peas; and radishes. Our summertime crops feature tomatoes, eggplant, hot and bell peppers, beans, raspberries, potatoes, and more. Of course, one of our main goals is to provide a wide variety and supply of fresh herbs for our chefs to season their dishes, so we grow as many herbs as possible year-round, including parsley, sage, lemon and pineapple sage, thyme, lemon thyme, peppermint, spearmint, lemon balm, lemongrass, oregano, chives, rosemary, cilantro, Mexican cilantro, and more.

We like to think of our urban garden as nourishing our bodies as well as our spirits. In addition to boosting the availability of ultra-fresh produce for our meal guests and thereby supporting nutritious diets, we are piloting garden classes for meal guests and others who want to learn gardening skills. There is abundant research that exposure to nature can aid mental health and well-being,. We offer training in specific gardening skills that could help with future employment opportunities for our guests, in addition to offering opportunities to learn about and explore new areas of our natural space.

We began our urban garden in earnest in 2022 when we hired our first-ever garden coordinator. Our garden has flourished since then, thanks to our wonderful volunteers, mentors, donors, and contributors who are helping us along the way. We are grateful for our treasured local food-growing community.
We are incredibly thankful to the following organizations for supporting our nascent garden efforts with their mentorship, technical expertise, labor, and in-kind donations. THANK YOU!!