Garden to Table

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We love food.  As with so many, we try and pay attention to where our food is coming from and what’s in it.  Living in Upstate New York we are blessed with abundant options for local foods:  farmer’s markets, farm stands, Rock Hill Bakehouse (we’re never without a loaf of their hearth-baked bread in our kitchen), and then there’s our garden.

Our gardening philosophy has morphed into something akin to “go big or go home.”  I’m not sure it was intentional.  First one row, then another, fast forward a few years and here we are with a greenhouse, irrigation system and a “garden-to-table” operation that supplies all our veggies for a good two seasons of the year.  For sure it’s another job, fulltime no less, but the rewards are not only bountiful, they are ridiculously good for you.

In a time were everything is fast and on demand: fast food, fast forward, DVR, instant message…  gardening forces you to slow down.  The lettuce will not grow faster, the beans not yet ready to be picked, the tomatoes aren’t quite ripe, but with a little patience and a lot of care, that seed you planted in May will be the salad on your table in June.

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