Our garden has been sustainably worked for 22 years. Even before us, the owners gardened organically. No use of sprays or pesticides of any kind. We have continued that tradition. We are quite pleased that this is the quality of soil that we have here. The legal term of “organic” these days requires only three years of clean use (and lots of money to governmental orgs for the privilege of using the term).
This year we have an abundance of pears, grapes, basil, figs, rosemary and other goodies in the garden.
The chickens are laying quite well right now, too, so we have some extra eggs.
We would like to invite you to come over on Sunday, September 11 between 3:00 – 5:00 p.m.
to buy some delicious late summer crops. Bring your own bags for carrying.
First Come, First Serve.
Here’s a wonderful way to use fresh rosemary.
Preheat the oven to 325 degrees. Rub olive oil and salt generously inside and out of a roasting chicken. Put a clean sprig (this is a stick about 4 – 5 inches long) of fresh rosemary, a whole lemon (cut in half), and a large clove of garlic inside the cavity. Place in a roasting pan and cover. Bake for 2 hours. You can roast this even more slowly by turning the oven down to 225 degrees and bake for 3 1/2 hours.
Fantastic served with a grain and a salad. Use leftover chicken for chicken salad with walnuts, celery and grapes. YUM!