Farm Manager, Anna Metscher, highlights the exceptional work being done at Clare Gardens
July on the farm is radiant, aside from an irritating deer problem in the West Field. It can be hard to imagine sometimes while walking around the property, that just four years ago all our fields were lawn. In such a short period, we have radically transformed it into food – and a lot of food at that! This week we’ve returned to twice a week harvests because we have just too much to put into one. Peas, cucumbers, salad greens, radishes, and in just a few weeks broccoli, cabbage, garlic and tomatoes!
Our beautiful flower shares will begin the week of July 8th! Get ready to brighten your homes with our vibrant, farm-fresh blooms. We’ve been nurturing a stunning array of zinnias, sunflowers, cosmos, and more, all ready to bring joy and color to your tables.
We were excited to have visitors from Trinity Woods out this month to show off our hard work and share in the harvest with a tour and garden lunch. It’s so satisfying to share what we do with those who partake in it, showing them where their food is coming from and spending an afternoon in community – enriching the experience for us as farmers to see who we feed, and for the residents to understand a little more fully how they eat.
This visit to Clare Gardens truly highlighted the essence of what we do here at the farm. While we are dedicated to growing nutritious, delicious food that nourishes the body, we also believe strongly in the power of community, connection, and the simple joy that fresh produce and beautiful flowers can bring. It’s about more than just food; it’s about fostering well-being and enriching lives. Seeing the smiles on your faces at Clare Gardens reaffirmed our commitment to feeding both body and soul, and we are so grateful to be a part of your community.
We look forward to seeing you all again soon and sharing more of our harvest!
At Trinity Senior Services, we love using the fresh, organic produce from Clare Gardens—and you’ll find it daily in our both our resident and staff meals. Our salad mix is an obvious staple on our salad bars, and you’ll see our garden-grown broccoli pop up as the “vegetable of the day” and in our cozy broccoli soup. Zucchini is another favorite that shows up on residents’ plates as a tasty side. In the staff dining room, sliced radishes add a little crunch and color to the salad bar. We also toss chopped garlic scapes into soups for extra flavor, sprinkle fresh parsley as a garnish on a variety of dishes, and mix fragrant basil into our Summertime Pasta Salad, a seasonal hit with residents. With fresh ingredients from Clare Gardens, our chefs enjoy finding simple, delicious ways to highlight what’s in season.
