Kitchen Garden {Crafted by the Seasons}
Jo:
A garden: things planted in the earth, some eatable, some
lovely, grown for the purposes of nourishing and enjoying. A garden can be hours of planning, it is
certainly hours of labor. My brother
Mike says, “A garden is so much raw potential,” potential in the earth and in
the seed, and in the hands that tend them.
Our hands tending the plot of earth have as much to learn from it, as
they have to give.
I grew up with my hands in the earth. When I was very young my parents had a
backyard garden, I remember tomatoes and carrots, the sweet peas were my
favorite, and I remember they gave me my own small section, my own garden;
a little spot to grow my own universe.
Although I don’t remember the exact moment they presented it to me, that
bit of land was an ignition that has been with me since.
I have had my own backyard garden for about eight
years. I am still an amateur, but I
have learned a few things in those years.
Among the most valuable, I have learned that a garden is an invitation
unto much more than itself. Because of
my garden I have taken classes and made connections, I learned canning, and
challenged myself to seek new information and I have eaten new things, I have
gotten up early and have stayed up late to fulfill my commitment to it. This is the potential of a garden.
During my visit to Washington Island two weeks ago I had the
treat of a visit to the farm garden of Hotel Washington. Mike led me through
the grounds and we tasted as we went, leaves mostly, because it is still early
in the growing year. The eight-acre
farm is in its second season with the Hotel, operated by volunteer farmers
Russell and Alessandra Rolffs. The
Rolffs’ hardworking, visionary mission is evident in this land and in the
further commitments they have made to Island stewardship. The couple is also on the board of Gathering
Ground Washington Island, a non-profit committed to connecting land, people and
sustainability. “Working with a farmers
like Russell and Alessandra is an inspiration,” Mike relayed as we walked,
“they have a vision for experimenting with new varieties as well as cultivating
native species, all of this translates to artistry on the dinner plate. We are having a great time together.” This year the vision is to expand the farm’s
offerings; projects include planting a u-pick flower garden, restoring a small
orchard and a surplus booth at the Island’s weekly farmers market. This is in addition to continuing to
function as the primary supplier of fresh fare to the kitchen at Hotel
Washington.
I was struck as Mike
and I carefully traversed the garden beds; there was something sort of awesome
about following a chef through the dirt, something so connected, the kind of
connection the backyard garden seeks, and yet here the scale is so much
grander. I was surprised to find myself
feeling slightly intimidated, but I had to remember it is earth and seed and
passion, it is something we can all be inspired by, something we can all have a
hand in.
All of it is raw potential.
With gratitude,
Jo
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