2013 seems busy already with many new projects at Gardenworks and our first grandchild expected in May (we have baby bibbed overalls and a little wheelbarrow to share). We hardly have time to reflect on last year’s banner blueberry season and the popular farm to table dinners. We’re eager to finish the spring pruning and help Nicole fill the greenhouse benches with tempting herbs and flowers.

Rob is negotiating for more coolers for new cheeses after participating in a 3-day “boot camp” at Murray’s Cheese Shop in Manhattan and visiting several California creameries. He continues to promote many artisan cheeses from nearby farms while expanding the selection of healthy groceries. Good local eating includes Slack Hollow Farm organic mesclun and spinach, Mack Brook Farm all natural beef and crusty bread from Murray Hollow Bakery.

For me, our California trip was a course in agricultural hospitality and production. I was impressed with many Sonoma and Napa Valley wineries welcoming visitors for wine tastings, educational tours and garden visits.

In Watsonville the strawberry and small fruit production impressed me, giving a whole new meaning to large farms with huge irrigation systems and BIG machinery!

We’re proud to be an agricultural market place in a community bubbling with new farm based businesses. There is so much to learn & do! We start with energy, hope and small seeds in spring, working diligently to grow quality food and flowers for your table.

Visit us for a new season of colors, temptations and flavors in the Gardenworks barn.

Download the 2013 Newsletter >