Thursday, January 27, 2011

The Gift of Gardening

Meanwhile the mind, from pleasure less,
Withdraws into its happiness;
The mind, that ocean where each kind
Does straight its own resemblance find;
Yet it creates, transcending these,
Far other worlds, and other seas;
Annihilating all that's made
To a green thought in a green glade ...
Such was that happy garden-state, ...
- Andrew Marvell, The Garden

I have found, through years of practice, that people garden in order to make
something grow; to interact with nature; to share, to find sanctuary, to heal,
to honor the earth, to leave a mark. Through gardening, we feel whole
as we make our personal work of art upon our land.
- Julie Moir Messervy, The Inward Garden, 1995, p.19

How dare the robins sing,
When men and women hear
Who since they went to their account
Have settled with the year! --
Paid all that life had earned
In one consummate bill,
And now, what life or death can do
Is immaterial.
Insulting is the sun
To him whose mortal light,
Beguiled of immortality,
Bequeaths him to the night.
In deference to him
Extinct be every hum,
Whose garden wrestles with the dew,
At daybreak overcome!
- Emily Dickinson, How dare the robins sing

Enjoy these pics from our wonderful Deering Bay Staff and beautiful garden.

Saturday, January 22, 2011

Fresh and Local 1-22-11

A food trend that’s en vogue right now is when chefs use local and fresh ingredients in food preparation. Chef Greg and his culinary Staff love to showcase our unique garden project's produce to our Members and guests via daily menu updates. Our produce is served daily in our dinning room within hours of being picked. Follow along as we create a beautiful and delicious Roasted Golden Beet and Fennel salad from garden to plate. From Chef Greg and his Staff at Deering Bay, it is our pleasure to serve you local, fresh produce right from our very own backyard. Enjoy! Tim

Wednesday, January 19, 2011

January 19 Progress Report

Chef Greg and his staff found plenty of inspiration with the Garden fresh produce this week. Check Deering Bay's specials menu for rainbow chard, Escarole, chervil, Thai basil, bok choy, sorrel, arugula, Tatsoi, lettuces, radishes and edible flowers!!  Also remember to check the lunch salad bar for our garden fresh selection. My personal favorite is the rainbow chard and sorrel salad featured this week.

Thursday, January 6, 2011

1-5-11 Progress Report

Todays harvest was rainbow chard, tatsoi, bok choy, Arugula, chervil, lettuces, sorrel and some edible flowers.   Pictured growing in the Garden golden beets, carrots, radishes, tatsoi, arugula, mizuna, sorrel , edible flowers, escarole, Napa cabbage, lettuces, rainbow chard, collard greens and fennel.

In the pictures below you'll see Executive Chef Greg McDaniel and Chef Diana Bermudez harvesting in the garden and working in the kitchen on some of our cuisine.  Deering Bay is fortunate to have this garden where we can feature fresh, organic produce grown just yards from our dining room.  Total time from garden to plate...1 hour and 52 minutes!