Day 41

Harvest day!  I woke up early and went up to the garden with Jill where there were lots of happy plants waiting for us.  We cut several full rows of lettuce and spinach, with a variety of other tasty greens like yukina savoy and rhodos endives.  We also harvested the last of the bok choy none too soon as many were beginning to bolt. 

Right after we harvested, we put the bins of veggies right at the entrance to the dining hall so people coming to breakfast could see directly what they would be eating later on that day.  I think it is a great thing for people to have a greater awareness of the processes that go into creating the food we eat, and I think there is often a step missed between seeing a plant growing in the ground (if you ever get to see that at all) and seeing it on your plate. 

With all the food we picked, Laurie and the kitchen staff were able to create a feast of bok choy salad, as well as to fill the salad bar with greens from the garden.  Not only was everything delicious, but people are aware that their food is actually coming from the garden, and have been duly letting me know how wonderful that is.  What an awesome job!