The Tree Of Life is home to three acres of organic, veganic gardens in Patagonia, AZ on the Northern edge of the Sonoran desert at a 4,000 ft. elevation. Sustainable veganic gardening methods are used to grow our food including effective microorganisms (EM), humic acids, seaweed extract, sea-crop ocean water concentrate, mycorrhizal fungi innoculant, composting and cover crops. Our gardens provide the Café with year-round harvests of veggies and greens. The mesa and valley growing spaces include fields, gardens, greenhouses, caterpillar tunnels, cold frames, nurseries, domes and shade structures. Temperatures can drop below freezing during the winter months, and can rise above 100 degrees in the summer that’s often cooled with the summer monsoon rains.
The Sprout House is located on the mesa across from the café is where we grow our most nutrient-dense live food. One-hundred percent of the sprouts served at the Tree of Life, nearly 15 pounds a day, are grown in the Sprout House for immediate use in the café. It can’t get any more fresh and local than that! We provide an unlimited wheatgrass supply for our guests and staff for round the clock self-serve juicing that ensures the freshest and healthiest wheatgrass possible.
Sprouting is regarded as a simple and delicious way to deliver easily digestible, bio-available nutrients. It’s a process that much consideration and care is put into. First, the seeds are thoroughly rinsed and then go through a 3-stage soaking process. After draining, some seeds are planted the following day, and some are put into a jar sprouting cycle. For those that are planted, we use composted soil that 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, adding only regular infusions of EM (effective microorganisms) and occasional additional supplements when needed. Each day, sprouts are attended to by staff, who water, rinse and tend to these vibrant plants. Jars and planting trays are labeled with positive intentions and are kept in our temperature-controlled greenhouse nursery and incubator room. When harvested, sprouts are bathed in a 3% hydrogen pyroxide and water solution before being delivered to the live food café for consumption within 24 hours.