Experience the season – Celebrate the bounty
Where I grew up, the weather is very mild and the soil never freezes. Local, fresh vegetables are available year round. There is no season for tomatoes, cucumbers, eggplants or peppers because you can seed and harvest them at any time during the year. One of the things I had to grapple with when we moved to New England was the food system. A year after we arrived in New England, I read Barbara Kingsolver's book “Animals, Vegetables, Miracles” and what might be so obvious to local people became clear to me too. In New England, one can only start transplanting seedlings in late May or early June. All plants develop in the same sequence: from seedling to leaves, flowers, fruits and seeds. A plant cannot decide to develop flowers before it develops leaves. Therefore, in the beginning of the season you will have a bounty of leaves, followed by a bounty of flowers, then comes the fruits and lastly the roots. Learning how to ride this wave was a great adventure for our family. The anticipation for the first green crunchy lettuce and spinach in the spring or the first tomato of the season makes the waiting time well worth it.
If you are interested in eating fresh local veggies in season and do not know where to start, “Celebrating the bounty” workshops will inspire and teach you how to prepare wholesome meals using what is there for the season, whether you want to grow your own or join a CSA.
The workshops include an organic supper cooked from the veggies and herbs grown in our garden. We limit the number of participants in our workshops to six in order to create an intimate atmosphere. You may choose to join us for one or more of this serial of workshops. The cost for each workshop is $60. A 10% discount will be given to those who choose to celebrate with us each month through the summer.
Although we grow leaves in our greenhouse during winter, there is nothing that can match the sweetness of the first leaves of the season cooked by the sun, stirred by the wind and tended by the planets. Join us to celebrate this very special part of the plant that turns light into sugars.