We hear it is most important to eat food that remembers where it came from. Well, more and more of our greens and flowers are coming from our own property here at Migis. Can’t get much closer than that!
Back awhile, we had a look at this open space that used to be home to our stump dump, with its years of buried leaves and other organic debris. It seemed the perfect spot for an expanded kitchen garden.
So last spring and summer we planted grass seed, gave it a year to take hold, then brought in truckloads of a mixture of organic compost and loam. From there, our friends at Paul Lorraine’s company created raised beds on the surface of the grass.
So now, we have for your culinary enjoyment four tomato varieties, five pepper, zucchini, summer squash, Swiss card, beets, radishes, turnips and greens, and dill and other assorted herbs. Also, there are several beds of mixed lettuces. Wow!
This fall, we hope to plant garlic, mojito mint and more herbs. And maybe in the future, a greenhouse for more tomatoes and annuals.