From Garden to Table, Same Day
Our morning routine at this time of year starts with an early garden harvest. Baskets in hand, the garden team harvests what is ripe and on the menu.
Right now, the garden is bursting. Chard, lettuce, cilantro, parsley, beans, tomatoes, peppers, cucumbers, and so much more are all coming in at once, each picked at its peak and carried straight to the kitchen.
Timing is everything
Not everything can be harvested at the same time. Chard, lettuce, cilantro, parsley, and other tender greens are harvested first, early in the morning while the air is still cool. Picked before the heat of the day, they stay crisp instead of wilting.
Cucumbers, zucchinis, tomatoes, and peppers are harvested after the greens. These crops don’t wilt the way tender greens do, so there’s less rush to beat the heat.
Green beans are harvested later, once the morning dew has dried off the leaves, since picking them while the foliage is still wet can spread disease and stress the plant.
The peak of summer
In the long, hot August days, tomatoes and peppers finally ripen. Their seeds were sown in March and carefully tended in the greenhouse before being transplanted out into the beds. Growing tomatoes and peppers is a test of patience, but now is the time when we get to indulge. As the season builds, expect to see plenty of salsa and other Mexican-inspired dishes on the menu, showcasing the bright colours and heat these crops bring to the table.
On your plate, that very evening
Often, these vegetables will be on your dinner plate that very evening. It’s as fresh as it gets, soil to table in a single day.
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