Listen: Liam breaks down why farming for Garden City Harvest is different — hint: it’s the people.
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If you haven’t met her yet, Clare Vergobbi is the manager of Orchard Gardens Farm. Here’s her story about learning to cook seasonally, and who guided her along the way. While she was writing this, she found so many people around Garden City Harvest saying things like “I love that book!” Or “have you tried the beet cake in that one?” etc. In other words, she’s got great taste and a solid go-to list.
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Just as I was about to buy my first garlic head at the grocery, garlic scapes are ready to harvest – hallelujah! Hardneck garlic plants all over Missoula are sending up what we call garlic scapes — a curling stem ending in a bud.
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At Orchard Gardens a patch of sorrel bolts skyward, red and yellow seeds ripening on on four foot tall stalks. They are hard to overlook, yet these plants had never been harvested until a very special visitor showed us a delightful way to use their sour, lemony leaves.
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Stews and soups are a flexible dish, and a great place to start to play with ingredients. Start with your fridge: what’s in there?
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Last week, I dropped my daughter off for her first day of preschool. Big milestone. The cubbies and coat hooks, the circle of carpet, the play dough and paste, the faint smell of library books.
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