Social Harvest’s on-site greenhouse, though currently decommissioned and without electricity or climate controls, plays an important seasonal role in our food production. By selecting resilient crops like tomatoes, cucumbers, Swiss chard, kale, peppers, and New Zealand spinach, we maximize the use of the space during the hot spring and summer months—despite temperatures that can exceed 60°C. Volunteers and community members help care for the space while gaining hands-on experience. We are actively seeking funding to restore power and climate control, with the goal of transforming the greenhouse into a fully operational, four-season hub for growing, education, and community connections.