It's SEED time!

Herbs and flowers were planted
in starter beds in 2009.

When the new spring seed catalogs arrive, the chefs are abuzz with excitement - like kids in a candy store! Discussions fill the kitchen – talk about heirloom varieties, past successes, wishlists and the possibility that the sun will shine and the grass will be green again in Ohio.

Two Caterers broke ground on our garden in 2009 when we moved into the Fraternal Order of Police Lodge (Copper Lodge) and began managing the event hall. Green space behind the building begged to be cultivated into a place for veggies, herbs and flowers.

John is almost 6' tall! The corn was planted
on the previous year's compost pile.

We started the permaculture way – with a compost pile. We have plenty of green matter from the kitchen (50% of our waste stream goes into the pile - 100% of vegetable matter) and a vermiculturist on staff (more on him later)! Herbs and flowers were planted in other areas in order to prepare the soil for the following year's planting of vegetables.

Last year, “three sisters” were planted on part of the previous year's compost - corn, squash and beans. The tallest stalk of corn grew to 12'. And the squash and beans were plentiful. We are sure this is not a coincidence!

The 2010 garden was about 1200 square feet. This year the garden is growing to a little over 2000. Chef Jeremy sketched out this year's garden, and they are collecting seeds now. From the look of last year's harvest, chances are the kale that will be garnishing your platters this coming year will be grown in our garden. New to our garden this year: radishes, leeks, garlic, and bok choi.