As we harvest out the last of our spring lettuces, other crops are ready to take their place! From onions and leeks (nearly 8,000 in all—wow!), to baby potatoes (French Fingerling and Russian Banana), Gonzales cabbages and Gypsy broccoli, the Local Food Project garden is full of good things to eat. Airlie Center’s chefs always seem eager to see what’s coming next! And they’re waiting patiently as we prepare for our first tomatoes in just a few weeks. View more photos.
What's it like to learn about farming and food at the Local Food Project at Airlie? On Sixteen Foot Ladder, summer interns at LFP share their experiences with growing vegetables and providing fresh produce to Airlie Center. They invite you to follow along on their journey as they explore new practices and fresh ideas related to local food.