This past Saturday marked the official beginning of Accomac Garden 2012! As in previous years, we will keep you posted via our blog, Twitter & Facebook about the progress of the garden and what we’re currently harvesting for dishes at Accomac Inn and Accomac Events.

This year, we’re also excited for the involvement of one of our talented servers, Shannon. She not only created a Permaculture Plan for the garden, but she will be connecting guests of Accomac Inn with the source of the entrees by displaying her paintings of the progression of the garden throughout the season.

Chef Ty and Shannon

Butter red Pontiac and Kennebec organic potatoes, golden stripe beets, candy stripe and bulls blood organic beets and organic blue curly kale

In addition to our large culinary garden at Codorun Farms in York, PA, we are currently building a new raised garden bed at Accomac Inn. This will be the new home for our edible herbs and flowers! More updates coming soon.