Established in the Spring of 2004, the organic garden covers nearly two acres. The crops are planted, tended, and harvested by LBCC students. During the school year, the produce is prepared and served in the LBCC restaurants, while over the summer, a student-run courtyard market offers fresh-picked produce to students and staff.
The farm is divided into fields in which spring, summer, fall, and winter crops are raised. Students use methods such as crop rotation, inter-cropping, cover cropping, and the incorporation of organic matter to maintain soil fertility and ecological diversity. These practices support non-toxic sustainable production and protect crops against plant diseases and insect pests.