Categories

Looking for something specific?
Here are some things I’ve written about. Search any of these
.
apples
apricots
artichokes
arugula
beets
blueberries
broccoli
carrots
cauliflower
celery
cool season garden
cucumbers
garlic
guavas
insects
kale
kohlrabi
kumquats
lettuce
limes
marionberries
mustard
oranges
organic
persimmons
poetry
pomegranates
radish
raised beds
rhubarb
scallions
snow peas
spinach
squash
strawberries
tangerines
tomatoes
warm season garden
zucchini
Something not here? Get in touch.

 

 

Wendell Berry and Miniature Vegetables

We have neglected the truth that a good farmer is a craftsman of the highest order, a kind of artist.

Wendell Berry

From NPR’s food blog The Salt, January 25, 2016: 
Meet the Most Pampered Vegetables in America

“What we’re trying to do is offer new colors of paint to the chef. It’s not just about color … it’s flavor and texture. It needs to taste good, and if it doesn’t it has no place," 

—Lee Jones, who runs Chef’s Garden with his father and brother.

There’s something weirdly fascinating about this enterprise. Food as art? When so many go without even the most basic nourishment. And the food miles for these specialty vegetables.

Nearly all the vegetables that leave here by truck or airplane reach kitchens within a day of coming out of the ground.

Shipping vegetables from Ohio to California or New York or Florida means these vegetables most certainly won’t be local once they reach diners. They’ll have quite a few additional greenhouse gas emissions attached to them, too.  

Photo credits: NPR’s food blog, The Salt

Sustainable, American Grown Bouquets for Valentine’s Day

Scenes from the Winter Garden 1-28-16