A Real Garden Party – Video Diary!

I’m really excited about our new family project, our first vegetable garden. I will be chronicling the progress of the garden here and sharing its treasures with you this summer in some amazing “Farm to Table” recipes.  CAN’T WAIT!

Here is an article I wrote back in 2007 which I thought embodied the spirit in which I hope our garden will grow …

A REAL GARDEN PARTY By: Dawn Sandomeno 2007

Trying always to be cognizant of what goes into successful entertaining – I have become an observer and student of everything around me.

In the summer – at a time when fresh food is so abundant – I realized that it might take nothing more then plucking a ripe vegetable or herb from a garden to entertain in a memorable way. I define entertaining as any moment that one invites another to enjoy and share food or drink in a pleasurable social setting.

In a place where I spend much of my summer, I witness this every year from June until September. Two blocks from the ocean, in a small garden, tradition is carried out just as it has been for hundreds of years. From this space, in place that should technically not grow much (due to the sandy soil and salty air), a hearty crop of tomatoes, broccoli rabe, lettuce, zucchini, and basil is harvested by a beautiful family that I call my friends. From this plot, I witness the connection of a family to their land – to the food it produces – to the meals it makes – to the times that are shared enjoying it over a table.

The zucchini flowers start coming in late June; the premiere harvest of the summer season. This delicacy is harvested and the flowers are stuffed with fresh mozzerella, dip in flour and fried. They are shared with neighbors and friends – this rare and annual treasure. The sharing of delicious food is as precious as the flowers themselves. Next, the broccoli rabe, gorgeous and green, its bitters so tasty when sautéed with garlic as a side dish or on Italian bread as sandwiches. Basil is next. It is handed out to family and neighbors and turns into pesto sauces and is frozen in ice cube trays with olive oil so that it can be used to saute garlic for sauce or other dishes at a moments notice all year long. Next, are the lettuce and tomatoes. The big harvest in the beginning of August is used for sauce that can last well into the year.

All of this from a small family garden at the beach. As only God can do with his tools the sun, the rain and the love of this family – he feeds and creates enjoyment for so many. It’s amazing to think of the power in this food. It serves as a catalyst for conversation, meals, and even parties, bringing people together to enjoy it and each other.

image from http://www.kgcatering.com/

Getting Started and the Seedlings:

April 10th – Preparing The Garden:

April 12 -Moving Seedlings to Greenhouse:

May 1st – Planting Day:

June 7th – It’s Growing:

June 17th – A Bunny at the Peas! ( caught him leaving) :

July 8th – The Garden Grows! :

July 22th – Jack and the Beanstalk! :

August 4th – The Garden Is A Jungle! :