Buon appetito!

This week Michelle Gioviti-Reeves, Chef/Owner at The Fat Tuscan –  brought cooking classes to our students. They will be working with her this spring, learning how to combine their gardening  and kitchen skills with some culinary artistry.

ravioi - classOn the agenda today was ravioli-made with garden-fresh broccoli raab, sorrel, and fresh herbs from the garden. Students learned to roll the dough and create a custom-filling. The result included tender, tasty ravioli and some proud students who had just learned a skill many adults don’t have. They pointed that out several times.

What a wonderful opportunity to learn from someone like Michelle. She shares their joy in the kitchen and loves the ingredients they are growing in the garden!

Out with the old, in with the new

harvest time

We celebrate spring a little early in North Central Florida. By March 1, we are ready to harvest cold-weather crops and start planting spring crops – among them tomatoes, peppers, and squash. Since planting a tomato is almost a guarantee of a late freeze, we have the frost cloth folded and ready alongside the beds, waiting for a relapse in weather.

Whatever the season – or the particular daily  list of chores – the value of working together in the garden continues to unfold. It’s a good harvest.

be at peacegarden thoughts