As promised in my last blog - we have news about our donated herbs for the Chefs program. Chefs (Conquering Homelessness through Employment in Food Services) is a six month program run by Episcopal Community Services that includes kitchen training in institutional and restaurant settings, job counseling, coaching, placement and follow-up. 75% of Chefs graduates acquire a place to live and employment thanks to the program. Today I delivered to the program dried herbs from the St. Aidan's and St. Mark's gardens - lemon verbena, sage, purple sage, marjoram, oregano, thyme, rosemary. Al Leddy, manager of the program, told me that he could take all of the herbs that we can grow - so we'll keep going! With many thanks to my fellow gardeners and friends Kris at the St. Mark's Garden and Betsy at the St, Aidan's garden who make all of this possible...
We had our first harvest of holiday radishes - and more are coming! Thi harvest became part of the salad at Diamond Diners last Wednesday (with our greens...photo below...) We'll harvest more tomorrow and I'm looking for a great place to give them away. One of the things that still surprises me after 13 years in California is that we can be harvesting veggies and putting up Christmas wreaths at the same time! (Oh - and raking leaves at the holidays too....I added tiny little red leaves to my holiday wreath....) One more update is that we'll be giving the St. Aidan's herbs from the garden to the Chef's Program at Episcopal Community Services - more on that soon. With thanksgiving for our rain and our garden and our community.....
Deacon at St. Aidan's