Last night Chef Ty Paup met us out at the garden. We pruned all of the tomatoes and planted more of his heirloom beets and Swiss Chard. Thank you to Chef Ty! Without him, we wouldn’t have our fantastic produce! We are thrilled so far with this year’s yield. We are harvesting dozens and dozens of zucchini including this giant we picked last week!!

This zucchini is 19 inches long!

The beets have been wonderful, too! Our Roasted Carpaccio of Beets Salad is a guest favorite right now! All of the beets come from our garden.Carpaccio of Roasted Beets with arugula, orange segments, baby beets, pine nuts, and citrus tarragon vinaigrette.