For the past 16 years, the Governor’s Mansion has planted a small vegetable garden on the east side of the property. The garden is planted twice a year: once in the spring and once in the fall. In the spring, planting generally consists of tomatoes, snap beans, zucchini, bell peppers, green beans, squash, cabbage and okra; while in the winter, the garden consists of broccoli, cauliflower and winter cabbage.
Vegetables and herbs grown in the garden are incorporated into menus created by the Executive Chef, Holly Chute. All planting, tending, fertilizing and harvesting is overseen by the Grounds Manager. The vegetable garden is 100% organically grown.