Pizza Hippo will make our second mobile appearance of the season this Saturday, April 28 from 11AM to 3PM. This great cause brings inner city kids out to the beautiful Green Mountains of Vermont to commune with livestock, walk barefoot in the grass, and better understand "where our food comes from". Kites will be made and flown, and pizza will definitely be served. A portion of the proceeds go to the Fresh Air Fund, which makes days like this one possible. Forecast is 50 degrees and sunny...another beautiful spring day in New England. Come on out and join us at Taylor Farm in Londonderry...
We now interrupt your regularly scheduled programming for an update on our Townshend Pizza Stand, farm-to-table pizza in Townshend, Vermont, in progress.
Amber and I worked several hours yesterday at the Kindle Farm School greenhouse and on the grounds. We tilled a new bed and planted twenty beautiful little blueberry bushes right outside the Sacred Seeds garden. Amber then spent several hours transplanting tiny starts to the six packs folks can purchase for their gardens at the upcoming annual Kindle Farm plant sale (and Pizza Hippo Townshend Pizza Stand opening day) May 19th. Miles and I worked on planting two hundred new seeds, fifty each of thyme, dill, parsley, and cilantro. These, along with the 60 basil plants we've already started, will be eventually planted in the new herb garden in front of our house on Windham Hill Road.
For me personally, starting so many things from seed and nurturing them along to flower and then fruit gives so much more meaning to the cooking process. Using herbs started in April to flavor sauces in August adds a sense of time, a sense of the life cycle, and a sense of the earth's minerals you just can't get from ordering spices that get delivered on a truck from some far off location.
Developing a personal relationship with the garden, with each individual plant, also gives meaning to the process. Checking each, say, broccoli crown daily for weeks before harvesting just at the optimal moment and then using that produce IMMEDIATELY to feed the community a delicious, healthy value-added food product on-site (can you say ZERO carbon footprint?) just does something for me.
Look for more updates as we progress towards the West River Valley's first Farm-to-Table Pizza in Townshend, Vermont.
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