Students in the Work Force Readiness Program (WFRP) plant, tend, manage and harvest from the garden on a daily basis and harvest available produce to include in teacher lunches prepared by students on Thursdays in the WFRP commercial kitchen, which is located directly next to the garden. In addition, WFRP students prepare added value items for sale, including jellies and salsas, pot pies, banana breads various pickled produce items, teas and dried herbs.