Our Essence teams have pulled together to learn more about sustainable farming by digging in, tending and harvesting our own chemical-free produce. We grow everything sustainably (without fertilizers, pesticides or herbicides) from heirloom seeds that have been passed on generation to generation, many 100+ years old. We have harvested many varieties of heirloom tomatoes and vegetables like beans, patty pan squash, lemon cucumbers, chard, kale, basil, baby carrots, tomatillos, okra, beets and more.
While the Garden has been a learning experience for all Essence associates who have volunteered their time, it has also turned into a labor of love. "The pride our staff has in the produce from our farm-garden is amazing," said Jill Norris, restaurant manager at Grove. "We've learned that sustainable farming is very hard work, but it pays off when we harvest and feature our vegetables at the restaurants in our daily specials."
