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Vegetables & Crops

The vegetables we grow are not only for our own use but also shared in small quantities, much like a local farmer’s market.
We cultivate a wide variety of produce — white radish, daikon, cilantro, kale, tomatoes, potatoes, basil, arugula, cucumbers, beans, bok choy, eggplants, choy sum, napa cabbage, cauliflower, pumpkins, melons, beets, and many tropical and Asian greens.

As a vegetarian community, we promote wholesome, plant-based living.
Our crops are nourished only by mountain water and natural compost — never chemical fertilizers or pesticides.
Each vegetable is grown with care, following the rhythm of the seasons and the wisdom of nature.

Harvesting and sharing these vegetables are also ways to cultivate gratitude and connection — with the earth, with one another, and with all beings.
Every leaf and root becomes a reminder that simplicity and mindfulness can nourish both body and spirit.