Cooking from the Garden

by Berries and Figs

I’m grateful to be tasting the fruits and veggies of our labor after months of digging around in the dirt. Our garden greens have grown tremendously thanks to this spring’s plentiful rains. We can now harvest enough greens to craft a grand salad every day.
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Spring in the Garden

by Berries and Figs

This is how it goes. Andrew gets out there with a shovel and scrapes away the top layer of grass and wild violets. I try to shake free any top soil from these turfy clods before tossing them in a wheelbarrow. Next, Andrew digs and forks out larger clods of clay. They are still chock-full of gnarly roots and rhizomes, so I begin the “de-clodding” process.