I’ve been working in the herb Garden lately. With the help of Juan and Mcgill (2 seasonal worker who have been with us for 8 years now and are part of the farm family) we harvested all the herbs from the flower garden. We worked for 2 days harvesting the tarragon, parsley, sage etc. Once we took what we could, we turned the soil over and replanted with purple and pink petunias and white lobelia, we will now replant new herbs into the potage. It took 2 days to dry the herbs in my big rack dryer and another two days pulling them from the stems. The amount of work that goes into producing such a small yield always makes me shake my head. It kind of feels like a treasure! They will be stored for Wolfgang and the Farmer’s Table Cooking School, and the next crop will be sold fresh in the market.
I’m very excited for the new potager to be planted next week. It’s late going in, but with the early season, staffing took preference and we had to shift gears. I have a wonderful friend, Kelly Schroeder from Valleybrook Farms Gardens, who has been an awesome help to me in designing the 3 gardens at the farm. I love her style. I can explain to her what my vision is and she knows just how to achieve it and enhances it beautifully. Kelly is so knowledgeable about plants and flowers, what will work and what won’t, and she’s always been correct! Stop by and have a look at the u-pick cutting flower garden, the “all white” event garden, and watch along as the potager takes shape. Every other Friday we will harvest herbs that are ready for the new Fresh
Farm Box and I hope one will go home with you!
We have stunning new edible garden containers in the big chuck wagon next to the cutting garden. Each container has a theme - Herbes de Provence, Mexican Salsa, Zorba the Greek…to name a few.