A fusion of earth and creativity. Gardening is not for the faint and neither is culinary work. Oklahoma can be a roller coaster of wind, rain, sun, clouds, hot and cold weather. The garden beds are prepped and conversations of recipes & flavors vs. crops and timing start to happen. Flexibility is key in bringing a Farm to Table experience. It requires flexibility from gardener, the Chef and the Guest.
The gardener patiently checks, double checks and checks again the success of the crops, weekly forecast, the insects and the health of the plants. Bringing crops into the kitchen is so gratifying – sometimes they are not perfect, scrapes & bruises…but that’s o.k., a good Chef knows how to still turn it into something amazing!
~NOTE: growing a vegetable garden is not always perfect, our modern process of buying only the best from the grocery store has spoiled our internal thoughts of what is realistic.~
Tuesday arrives, an update is given to Chef, counts of crops and counts of guests. Flexibility and agility come into play. A couple more day’s pass and the crops are harvested, cleaned and prepped for this weekend’s guests at our table.
Excitement, curiosity and conversation fill the room and after weeks of dirty nails and sweat equity – the Gardener, the Chef and the Guests experience in their own way a close to a satisfying week of good honest work.
The garden beds are prepped and conversations of recipes and flavors vs. crops and timing start to happen. Flexibility is key in bringing a Farm to Table experience. It requires flexibility from gardener, the Chef and the Guest.
July in Tulsa, Oklahoma, means tomatoes, peppers and eggplant. What’s for dinner in Tulsa? At The Reserve, our new farm …