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Scatter Gardens
July 2017 Pizza Oven Project
From Jay Leshinsky Renees Garden Manager at Middlebury College Trial Garden
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Growing out most of Reneersquos Garden vegetablevarieties at Middlebury College trial gardenprovides the tastiest vegetables for the studentinterns What has frustrated us at our beautiful offcampus and off the grid site is that we needed totake the vegetables elsewhere to be cooked andeaten Things changed last fall when we completedour pizza oven project Almost immediately ourpizza ovenshycentered events became a big hit withstudents faculty staff and community members As with many of our projects (which are learningby doing) this one took a few years and severaldifferent groups of students to complete Afterbuilding a sturdy and attractive shelter for the oventhe students built a clay oven that began to crack after its first use After morecracking we took down the oven and built version 2 That also crackedimmediately and got worse after a few more fires Maybe it was the clay we usedor maybe it was the construction technique but luckily a community member wholoved the vision of food from garden to table wanted to help She gave us a giftthat we used to buy a local Vermont built oven Getting a 2400 pound oven intoan already build structure turned out to be quite the engineering feat but the 2016garden student interns and a fork lift operator from our college recycling centerperformed what I saw as a beautiful combination of fork lift elegance on the flyproblem solving and lots of good energy We completed the summer byenclosing three sides of the structure to keep cooks and food dry in rainstorms
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Learning to use the oven took some time andpractice Just like gardening we were workingwith variable components Studentsexperimented with different size and types ofhard wood They moved the coals to differentlocations in the oven used different doughrecipes and tried cooking different dishes astemperatures decreased After burnt crusts andpartially baked vegetables we started to findconsistency
We not only were trying to find our sweet spot for pizza making we also triedroasting vegetables like Rose Finn potatoes sweet potatoes Trieste Fennel andTorpedo Onions We made fruit crumbles for dessert One student cooked eggson toast in a cast iron skillet put in the oven As the summer ended we thought wewere ready for guests We started with small groups of returning students andcollege staff that had helped us get the oven completed over the last two years In the fall of 2016 we hosted a dinner for 60college and community members as part of acollege wide symposium As the oven washeating up interns went to the gardens to pickTrishyColor Zucchini onions Profumo andPesto basils and all three colors of RainbowrsquosEnd Tomatoes They were joined by earlyarriving guests who also helped harvestGangbusters Spinach Matilda Lettuce andedible flowers for salads Zinnias from manyof Reneersquos mixes adorned the harvest table Adedicated group of garden interns turned outpizza after pizza as the guests arrived By timethe meal was finished and the dishes cleanedwe were tired but satisfied We all left smiling after sharing a meal from ourgarden with so many community friends in such a lovely setting More From Our Gardening Resources Gardening with Small Children Grow a Pizza Garden
Recipe Of The Month
Subscribe Past Issues Translate
Pizza Santa Fe Style All the Southwestern flavorsin a beautiful quickshytoshyfix
summer pizza treat
Come Visit Often reneesgardencom
has more articles seeds and recipe ideas
Warm Wishes Renee Shepherd
Copyright copy 2017 Renees Garden All rights reserved
Want to change how you receive these emails You can update your preferences or unsubscribe from this list
Subscribe Past Issues Translate
Growing out most of Reneersquos Garden vegetablevarieties at Middlebury College trial gardenprovides the tastiest vegetables for the studentinterns What has frustrated us at our beautiful offcampus and off the grid site is that we needed totake the vegetables elsewhere to be cooked andeaten Things changed last fall when we completedour pizza oven project Almost immediately ourpizza ovenshycentered events became a big hit withstudents faculty staff and community members As with many of our projects (which are learningby doing) this one took a few years and severaldifferent groups of students to complete Afterbuilding a sturdy and attractive shelter for the oventhe students built a clay oven that began to crack after its first use After morecracking we took down the oven and built version 2 That also crackedimmediately and got worse after a few more fires Maybe it was the clay we usedor maybe it was the construction technique but luckily a community member wholoved the vision of food from garden to table wanted to help She gave us a giftthat we used to buy a local Vermont built oven Getting a 2400 pound oven intoan already build structure turned out to be quite the engineering feat but the 2016garden student interns and a fork lift operator from our college recycling centerperformed what I saw as a beautiful combination of fork lift elegance on the flyproblem solving and lots of good energy We completed the summer byenclosing three sides of the structure to keep cooks and food dry in rainstorms
Subscribe Past Issues Translate
Learning to use the oven took some time andpractice Just like gardening we were workingwith variable components Studentsexperimented with different size and types ofhard wood They moved the coals to differentlocations in the oven used different doughrecipes and tried cooking different dishes astemperatures decreased After burnt crusts andpartially baked vegetables we started to findconsistency
We not only were trying to find our sweet spot for pizza making we also triedroasting vegetables like Rose Finn potatoes sweet potatoes Trieste Fennel andTorpedo Onions We made fruit crumbles for dessert One student cooked eggson toast in a cast iron skillet put in the oven As the summer ended we thought wewere ready for guests We started with small groups of returning students andcollege staff that had helped us get the oven completed over the last two years In the fall of 2016 we hosted a dinner for 60college and community members as part of acollege wide symposium As the oven washeating up interns went to the gardens to pickTrishyColor Zucchini onions Profumo andPesto basils and all three colors of RainbowrsquosEnd Tomatoes They were joined by earlyarriving guests who also helped harvestGangbusters Spinach Matilda Lettuce andedible flowers for salads Zinnias from manyof Reneersquos mixes adorned the harvest table Adedicated group of garden interns turned outpizza after pizza as the guests arrived By timethe meal was finished and the dishes cleanedwe were tired but satisfied We all left smiling after sharing a meal from ourgarden with so many community friends in such a lovely setting More From Our Gardening Resources Gardening with Small Children Grow a Pizza Garden
Recipe Of The Month
Subscribe Past Issues Translate
Pizza Santa Fe Style All the Southwestern flavorsin a beautiful quickshytoshyfix
summer pizza treat
Come Visit Often reneesgardencom
has more articles seeds and recipe ideas
Warm Wishes Renee Shepherd
Copyright copy 2017 Renees Garden All rights reserved
Want to change how you receive these emails You can update your preferences or unsubscribe from this list
Subscribe Past Issues Translate
Learning to use the oven took some time andpractice Just like gardening we were workingwith variable components Studentsexperimented with different size and types ofhard wood They moved the coals to differentlocations in the oven used different doughrecipes and tried cooking different dishes astemperatures decreased After burnt crusts andpartially baked vegetables we started to findconsistency
We not only were trying to find our sweet spot for pizza making we also triedroasting vegetables like Rose Finn potatoes sweet potatoes Trieste Fennel andTorpedo Onions We made fruit crumbles for dessert One student cooked eggson toast in a cast iron skillet put in the oven As the summer ended we thought wewere ready for guests We started with small groups of returning students andcollege staff that had helped us get the oven completed over the last two years In the fall of 2016 we hosted a dinner for 60college and community members as part of acollege wide symposium As the oven washeating up interns went to the gardens to pickTrishyColor Zucchini onions Profumo andPesto basils and all three colors of RainbowrsquosEnd Tomatoes They were joined by earlyarriving guests who also helped harvestGangbusters Spinach Matilda Lettuce andedible flowers for salads Zinnias from manyof Reneersquos mixes adorned the harvest table Adedicated group of garden interns turned outpizza after pizza as the guests arrived By timethe meal was finished and the dishes cleanedwe were tired but satisfied We all left smiling after sharing a meal from ourgarden with so many community friends in such a lovely setting More From Our Gardening Resources Gardening with Small Children Grow a Pizza Garden
Recipe Of The Month
Subscribe Past Issues Translate
Pizza Santa Fe Style All the Southwestern flavorsin a beautiful quickshytoshyfix
summer pizza treat
Come Visit Often reneesgardencom
has more articles seeds and recipe ideas
Warm Wishes Renee Shepherd
Copyright copy 2017 Renees Garden All rights reserved
Want to change how you receive these emails You can update your preferences or unsubscribe from this list
Subscribe Past Issues Translate
Pizza Santa Fe Style All the Southwestern flavorsin a beautiful quickshytoshyfix
summer pizza treat
Come Visit Often reneesgardencom
has more articles seeds and recipe ideas
Warm Wishes Renee Shepherd
Copyright copy 2017 Renees Garden All rights reserved
Want to change how you receive these emails You can update your preferences or unsubscribe from this list
Subscribe Past Issues Translate