Our garden is as old as our building, and we’ve learned a few things over the 15 years we’ve been growing. We began with tomatoes, and we seem to expand and refine our processes a little each year. We start our vegetables from seeds under grow lights out in the barn. We’ve worked flowers into our plans over the last few year, for beauty and also to distract insects from the fruits and vegetables we grow. I think I say this every year, but this summer feels like the best yet.
We’ve had a bumper crop of tomatoes, more varieties than I can list, as well as squash, okra, berries and more. Our team enjoys sharing the produce with their families, and the health benefits of the fresh picked produce. We sometimes send guests home with some of the bounty, which feels personal, a very original “promotional product.” We’ll move to greens in the winter, but this is definitely the best season to be outside at our place.
This year, our gardener planted several varieties of different vegetables. She brings them in and cuts up pieces for us to all try and vote for our favorite, so we can plant more next year. It’s a great way to involve the whole team, and also get us to try something new.