When Farmer Lee picks the first tomatoes of the season, he admits that he will “plunk that very first handful into my mouth.” And, as the juice dribbles down his chin, he shares that this experience absolutely screams summer to him. “As I smell the tomato leaves as I walk towards the vines,” he says, “and as I smell the soil and feel the sun on my back, the experience is purely spiritual. It’s about that miracle, the miracle that happens when God gives us a seed and then it turns into such a majestic, glorious gift.” (Farmer Lee Jones, during the summer of 2018)
Gentle showers, sweet chirpings of the robin, soft breezes, the smell of sunshine in the air, oh-so-welcome longer days, and brightly colored flowers opening their petals to celebrate the season . . . all of these are signs that spring has arrived. And, at The Chef’s Garden, another sure sign of spring = our fresh peas.
When you mine Google search data, it quickly becomes obvious that we’re a curious bunch of folks, with questions like these being asked regularly:
At Roots 2018, we offered a panel titled “Cultivating a New Perspective on the Buy Local Movement,” one where Farmer Lee Jones participated. And, early on, he jumped right in to tackle what he labeled as the elephant in the room—and that “elephant” is how the word “local” is being used in connection with food today.