Blueberry harvest is in full swing. Karma Yogis and residents get up early to carefully pick each berry. Raspberries are also ripening nicely and continue to be picked and served to the community! Each berry will tell you when it’s ready, you just have to be open and listen. This time of the year is important for our winter supply of berries for breakfast.
Other exciting news, the garden is in its “second spring push” as we plant all of our storage crops. Our goal is to fill our root cellar as much as we can. We have crops of parsnips, carrots
, beets, leeks and kale.
As a team our focus is on harvesting the abundance of vegetables and fruit as well as preparing ourselves for winter. As a food flow team with meticulous planning we were able to double our amount of storage crops planted. Even though it is in the middle of the season, our minds are already in the fall wondering how much arugula can we grow? Should we do more turnips? Working in close collaboration with our head chef Steve, we strive to serve the community as best we can.
Specifically eye catching beauty in the garden is the yellow fin zucchini. Bright and vibrant, growing so fast. Overnight we had a fresh crop of zucchini 
to harvest!
Our orchard has yielded 35 kg of cherries, although this year’s crop was less fruitful than anticipated
One of our apple trees is ready for picking and currents are also being harvested.
As always, the dedication and hard work of our community are invaluable in maintaining and nurturing our garden and orchard.
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