I have the privilege of volunteering some of my Saturday mornings this summer at the Herb Farm kitchen garden. I'm hoping to be inspired by all the new varieties, flavors and textures I find. Just today, I helped harvest two different types of spinach leaves. The Herbfarm restaurant asks the head gardener Bill and his gardeners for things to harvest for that night's meal. Its a way of eating I'd love to follow someday from my own garden. As I help harvest, I can only imagine the dishes that will be made. Its peaceful, beautiful, and wonderful to work with your hands and your thoughts. This gem of a garden in Redmond Washington is approximately 5 acres filled with so much loveliness such as quails, chickens, ducks and woolly pigs, greens, herbs, garlic, heirloom strawberries etc...I only saw a sample of what will grow there this summer. I can't wait to learn more about growing and harvesting edibles. A special treat from today was a bag full of spinach and bordeaux spinach to bring home to my family..Bill had to cut them back because the leaves grew too big for the likeness of the restaurant. Spinach right out of the ground actually does taste better.
