Located on the college's Lower Ranch, the organic Deep Springs Garden includes a fruit orchard, a greenhouse, several compost piles, the chicken coop, and nearly one hundred rows of vegetable beds. A staff gardener, currently Karen Mitchell, oversees the garden. The staff gardener directs the two student gardeners and Farm Teamers in the work necessary to maintain the garden. This combination of students and staff, as well as interested faculty, makes the garden an ongoing community project and a welcome contribution to Boarding House meals. Labor includes starting, potting, and transplanting vegetables, pruning and tending fruit trees, preparing beds, weeding and burning, tilling and composting, and direct seeding. Crops from the past and present include tomatoes, corn, peppers, onions, string beans, eggplant, cabbage, broccoli, turnips, collards, mustards, lettuce, kohlrabi, kale, chard, spinach, carrots, rutabagas, and garlic. The orchard has yielded almonds, apples, apricots, plums, pears, peaches, and cherries. A grape arbor is located on the Upper Ranch near the Main Circle, and a half-acre of potatoes and corn is kept on one of the irrigation fields.