Summer’s vegetables have come and gone, and fall crops have taken their place in the LSSI organic garden. Fall is one of the most productive seasons for plants in our gardens, thanks to milder temperatures and less pressure from insects. The fall garden includes a variety of vegetables, herbs, and cutting flowers. They include carrots, radishes, green beans, collards, pok choi, chard, arugula, mesclun mix, green onions, parsley, cilantro, oregano, sage, thyme, tarragon, mint, sorrel, dill, chives, chervil, fennel, nasturtiums, pansies, calendula, and micro-green sprouts of beets, radishes, peas, mizuna, and cabbage! What a variety! All of these wonderful plants will be used to the fullest advantage in the Lodge kitchen so guests can enjoy their rich organic flavors and colors. We continue to recycle kitchen waste into usable soil and compost teas by using vermicompost, tumbler, and stationary bin composting systems.
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