The Tree Of Life Foundation gardens encompass three acres in Patagonia, AZ in the Northern edge of the Sonoran desert at 4,000 ft. in elevation. We use sustainable veganic gardening methods, including effective microorganisms (EM), humic acids, seaweed extract, sea-crop ocean water concentrate, mycorrhizal fungi innoculant, composting and cover crops. Our gardens provide the Tree of Life Rejuvenation Center Café with year-round harvests of veggies, greens and even fruits. The mesa and valley growing spaces include fields, gardens, greenhouses, caterpillar tunnels, cold frames, nurseries, domes and shade structures. Temperatures consistently drop below freezing during the winter, and can rise above 100 degrees in the summer. Our gardens receive generous sunlight and warmth, and 12 to 18 inches of rain per year, with the highest rainfall occurring during the summer monsoon season. Grown in the Tree of Life gardens:
- spinach
- lettuce
- kale
- tot soi
- bok choi
- yukina savoy
- chicory
- radicchio
- parsley
- cillantro
- rosemary
- basil
- collard greens
- okra
- peppers
- eggplant
- chard
- rapini
- beets
- radish
- turnips
- rutabagas
- carrots
- cabbage
- malabar spinach
- sorrel
- tomatoes
- summer squash
- butternut squash
- beans
- peas
- cucumbers
- inca berries
- strawberries
- goji berries
The Tree of Life Sprouthouse, located on the mesa across from the live food cafe, is the growing center for our most nutrient-dense live food. At any time during the day, fresh, unlimited wheat grass grown at the Sprouthouse is available for immediate, self-serve juicing, ensuring the freshest wheat grass juice. 100% of the sprouts served at the Tree of Life and incorporated into dishes are grown in the Sprouthouse for immediate use in the cafe.
Sprouting is regarded as a simple and delicious way to deliver easily digestible, bio-available nutrients. It is a process into which much consideration and care has been put at the Tree of Life. First, the seeds are thorougly rinsed and then go through a 3-stage soaking process: the first soak is in a 3% hydrogen pyroxide and water solution, to ensure safe consumption of the raw sprout. A second soaking in effective microorganisms (EM) continues this safety protocol, adding the power and benefit of probiotics while ensuring that the seed is not re-contaminated during its growth stages. A final soak consists of water and ocean mineral solution, bolstering the seeds mineral content and optimizing nutrition.
After draining, some seeds are planted the following day and some are put into a jar sprouting cycle, as appropriate. For those which are planted, we use composted soil which we maintain on site. All of the left-overs from the sprouting process are put back into the soil via our compost. We maintain an almost entirely closed-loop system that also receives regular infusions of EM (effective microorganisms). When sprouts are planted, the soil surface is lightly sprayed with 3% hydrogen pyroxide in order to deter mold. Each day, sprouts are caringly attended to by staff, who water, rinse and otherwise tend to these vibrant plants. Jars and planted trays are labeled with positive intentions and are kept in our temperature-controlled greenhouse nursery and incubator room. When harvested, sprouts are once again bathed in a 3% hydrogen pyroxide and water solution before being delivered to the live food cafe for consumption within 24 hours.
The Sprouthouse team loves sprouting! We share our joy with guests and community through our open work space that encourages visitors and through hands-on sprouting classes. Stop by and enjoy a vibrant shot of wheat grass juice! Following is a list of sprouts and grasses grown in the Tree of Life Sprouthouse:
- clover
- buckwheat groats
- kamut
- quinoa
- fenugreek
- sunflower
- radish
- buckwheat
- purslane
- garden cress
- kale
- broccoli
- wheatgrass