SPRING INTO SUMMER
AT THE ECOLOGY CENTER
The season is shifting, and so is the life of the farm. Our new culinary team, led by Tyler Wells, is helping deepen the connection between land and table. This summer, we invite you in.
Come curious. Come hungry. Come often.
You’ll find new flavors unfolding each week. Greens from the fields. Fresh ideas from the kitchen. What began as a simple Peace Pizza has become a full evening of gathering beneath the stars.
Starting June 19 and 20, the café will offer dinner on Thursday and Friday nights — wood-fired meals, seasonal wines and beers, and a place to slow down and connect. During the week, grab fresh provisions on the fly. On weekends, join us for a more soulful brunch-lunch blend, shaped by the season and the hands that tend this land.
The table is being set. We hope to see you here.
The café has been buzzing with new energy. Tyler and Joey are in the kitchen, pulling flavors straight from the fields, working with the season, and keeping things simple and good. You’ll find fresh grab-and-go at the window, and full sit-down service inside. All your favorite Campesino flavors, shaped by what the farm is offering right now. Our bakery team is in full swing with farm bread, focaccia, pastries both savory and sweet. Coffee and tea are shining, as are fresh juices and agua fresca. It’s a place to linger or a place to grab what you need and head to the garden. However you choose to take it in, it’s all part of the rhythm of the farm.
Wednesday nights feel dIfferent when the fire’s lit. Starting June 18, and every Wednesday through summer, we gather under the evening sky for Peace Pizza. Naturally fermented dough. Farm-driven toppings. Big bowls of greens. Sweet things to finish. Good wine and beer flowing. It’s a simple thing, really — pizza, salad, music, kids running free. But sometimes the simplest things are the ones that feed us best. Reserve your spot. We’ll save you a seat.
Summer evenings stretch long here. We like to meet them with a table well set. Starting June 19 and 20, the café opens its doors for dinner on Thursday and Friday nights. Expect wood-fired meals that reflect what’s in season. Local catch from our fisherman friends. Regeneratively raised meats. Plates built from what the land and sea give us. It will be intimate, warm, a little bit improvisational — the kind of gathering that reminds us why we farm and why we cook.
Come share the season with us. We’d love to have you.
Join us for an unforgettable experience as our Community Table series brings together a new lineup of world-class chefs to create an edible conversation between a farm, a chef, and the community. By inviting these culinary artists to the heart of our farm, we open doors to new ingredients, inspire them with our bio region’s historic foodways, and deepen their connection with the land. This intimate, family-style feast features thoughtfully crafted courses, showcasing the freshest farm produce.
$175 / Members $160
Weekends on the farm call for something a little heartier. Our brunch offering keeps evolving — shaped by the season, the soil, and the hands in the kitchen. We don’t follow a script. As farmers and chefs, we listen, we adapt, and we cook from the heart. It’s improvisation in real time, rooted in what’s fresh and what feels good. Summer is already humming with flavor and feeling. Come find your way to the table.
We’ll be here.
Campesino = Of the Land
Used throughout Latin America, campesino is more than just a translation of the word farmer. As The Ecology Center founder Evan Marks learned during his travels in agroecological research, a person who says “soy campesino” is saying less about who they are individually, and more about what they belong to. Both a mark of humility and a badge of honor, campesino is a title for those who live in relationship to the land, day in and day out.
This café exists to honor and uplift those who do the life-giving work of stewarding the land—work that goes largely invisible in our current food system. We’ve built this community gathering space with the goal of supporting a living wage for all our agricultural workers. When you enjoy the nourishment offered here, you nourish the farmers who grew the coffee, tended the orchards, harvested the grain, and cared for the animals.
Thank you for helping us make the difference that ensures an abundant future for these farmers and their families. By modeling a food system in which land stewards receive the respect and compensation their work deserves, we can inspire a new generation of conscious community farmers to keep this lineage alive.