The gardens and greenhouse cultivate 12 acres of horticultural food crops, generating a vast assortment of produce. At the peak of the season, harvest yields include tomatoes, eggplant, beans, peppers, squash, cucumbers, berries, and more. Students are actively engaged in all aspects of organic production from planning to production. Produce and plants are marketed at the Berea Farmers Market, through the College Farm Store, and sent to the Dining Services, as well as other local businesses and consumers. Working with Dining Services, the leftover food waste is composted for use in the garden.