In a secluded corner of a large open field, tucked behind a suburban university residence, lives an oasis of thriving vegetables and herbs. It’s hard to find unless you know exactly where it is and what you’re looking for. I’d even say it’s a secret garden.
On summer and early fall Tuesdays and Thursdays, this collective teaching garden opens a teeny farm stand to the public, selling bunches of whatever it has enough of that week. Today there were zucchinis as large as my forearm and delicate bundles of mint. I opted for an imperfect cucumber, a bright yellow summer squash, a wad of yellow and green beans, and some mixed lettuces. Four lonely zucchini blossoms tempted, but I’ll wait for next week when hopefully the crop will be larger – this week’s torrential rain wiped out most of the delicate flowers.
With the recent heat and humidity, cooking has not seemed appealing. I’d completely forgotten about the nearby veggie patch; this week’s local crop has inspired me again. Thank you, secret garden.