On the second day of each phase the SK garden team spends all day focused on food production. The first half of the day is spent in Annapurna Garden tending to the soil, planting cabbage, sweet potatoes, cilantro, lettuce, Diakon radish and much more. The second half of the day is spent attending to our two pumpkin patches. Each patch requires monthly weeding. During the weeding we find many ripe pumpkins hiding in the tall grass. Thank you Bodhinatha for the blessing of fresh organic food, Jai!

During this last retreat, Acharya Arumuganathaswami, Sadhaka Tejadevanatha and task-forcer Adi Srikantha, traveled across the river to the monastery's Noni feilds to harvest fruit. It will be fermented and later pressed to resupply the monk's dwindling stores of this incredibly medicinal juice.

Over the retreat several of the monks and Adi went over to Himalayan Acres to plant palms. These Areca Palms are just a few hundred of the eight hundred that we intend to plant.

The monks drove up to the kitchen around 9am this morning with five five-gallon buckets full of the freshest organic produce:
Swiss chard, tomatoes, Jester lettuce (2 kinds), squashes and brocolli. When humans eat like this, they require no other prescriptions.

This month the monks have been bringing in piles of swiss chard and kale for the kitchen. All this beautiful food was grown by the monastics in the gardens.

Our Siddhidata Kulam works hard to keep the flow of fresh organic produce coming to the kitchen. This years winter crops were quite successful

On Guha Day two of the monks planted 33 native Hawaiian Sandalwood trees. The plan is that these trees will provide seeds for future tree planting. Hawaiian Sandalwood is quite difficult and expensive to acquire. Seed production will occur in roughly 5 years.

Recently some of the monks and task forcers worked to plant over 300 hardwood trees. These are all mahogany and were more than ready to go in the ground. It was a beautiful day full of sun and periodic Kauai showers, making for plenty of rainbows.