Camp Stevens organic garden began as a small herb garden behind the Dining Hall, and, beginning in 2000, has grown into three year-round productive sites with three acres under cultivation.
Our farm and gardens are intentionally designed to provide spaces for reflection, inspiration, and learning as well as physical nourishment for our guests, campers, and resident staff.
- The Kitchen Garden continues to produce fresh vegetables, herbs, and flowers for our chef right out the back door of the camp kitchen. A few steps away in our orchard, apples, pears, peaches, plums, apricots, cherries, pluots, persimmons, raspberries, strawberries, rhubarb, asparagus and much more are cycling through their various, seasonal stages and producing an abundance of healthy snacks for children and guests, as well as year-round habitat for a huge variety of micro-organisms, insects, birds, reptiles, and mammals.
- In 2007, on a sunny, warm, south-facing slope to the north of our main garden and camp center, we broke ground on a new one-acre site called the Phoenix Garden. The terraced fields of this warm garden provide excellent growing conditions for the year-round production of seasonal vegetables, which are alley cropped between perennial stands of grapes, apricots, figs, lavender, insectary plants, dynamic accumulator plants, and native/habitat plants.
- We lease another acre of land about a mile down the road or via hiking trails from Camp Stevens. Volcan View Farm houses a mobile greenhouse, as well as greens, carrots, onions, raspberries, strawberries, and corn.