Chef Gregory visits the farm.

Today Gregory Leon came to talk to us about his up-and-coming restaurant, Hibiscus. We had the opportunity to ask him questions and he told us a bunch of things about what he’s looking to buy from our farm. The plans for his restaurant are to serve soul food and include locally grown produce.

Today we also learned how to start a well-functioning compost pile using certain weeds and cut up branches from our olive tree. We layered the leaves, weeds and branches to make breaking down easier, and watered it down after each layer.

Overall, today we worked hard to prepare the farm for all the delicious things we are planning to grow.

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