From the Garden to the Table
The vegetable gardens have been one of the most complex endeavours we undertook since moving here, but also one of the most rewarding.
Most of the vegetable seeds we use in our garden come from a small Amish community from Missouri, that have been saving rare seeds from around the world for several decades now. Their gardens produce over 1,800 varieties of untreated, open-pollinated heirloom seeds, one of the largest collections of heirloom seeds in the world, that have been collected from all corners of the world.
As the soil had been resting for decades when we started our gardens, there is no need for fertilizers, and almost anything you can wish for in a temperate garden grows here.
We have adapted traditional recipes to introduce exotic or old vegetables in the menus, so now you can enjoy “sarmale” rolled in kale leaves, bean soup with cavolo nero, swiss chard quiches or fennel cream soup.