The Garden

The Garden

Shone Farm’s produce garden spans approximately 12 acres dedicated to seasonal fruits and vegetables and an additional 4 acres of olive and apple orchards. The farm includes a well‑equipped produce packing facility where students and staff harvest, sort, and pack produce for multiple distribution channels. This post‑harvest center supports deliveries to campus (including the Culinary Arts program and food pantry), the CSA distribution, and wholesale clients. Oversight by horticulture technicians ensures organic practices and high standards of quality and food safety are maintained throughout the packing and distribution workflow.

The garden yields a rich diversity of crops—seasonal vegetables, cut flowers, herbs, apples, olives, and more—often including special or heirloom varieties selected for flavor and educational value. Culinary Arts students work with produce ranging from Gravenstein apples to heritage tomatoes, alongside vegetables grown sustainably for the CSA. In terms of volume, the facility routinely handles hundreds of pounds of produce per week during peak season, supplying SRJC’s Culinary Cafe, local restaurants, the Staff CSA program, and events like the farm's summer open houses and the annual Fall Festival.