In support of our restaurant, banquet and catering facility and club the 10-acre production farm at Natirar grows over 100 varieties of fruits and vegetables directly requested by our Chefs.  Our sustainable practices, designed to preserve the beautiful resources in our care, include crop rotation, animal manures, nitrogen building legume and green manures as well as resource conscious tillage and irrigation systems.  Amendments to our soil include our own compost made from the kitchen’s pre-plate organic scraps, crop refuse and nutrient rich bedding from our sheep shelters.  These farm practices help build the health of our soil allowing us to grow the most nutritious, tastiest produce harvested daily for freshness.  Helping to beautify the Natirar property, the farm staff grows many seasonal flowers, which are used for fresh arrangements in our restaurant and at special events on campus.