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