Fonda Update – November 2011

Fonda is back.  Fall tomatoes taste like summer on cold days, and taste as sweet as they do contradictory in the last hot days of the year. Late-season edible squash blossoms are used in the Fonda kitchen and in insect pollen sacks, and warm us with bright blooms and the hum of bees.



Claudia Alarcon and the Chronicle checked in recently to make sure the garden still had a pulse after the beating it took this summer.  Still alive! Glad to report that our late-season bounty is complimented with cool-season plantings of calendula, Mexican herbs, nasturtium, other flowers, and my favorite, strawberries, which should give us another great crop next spring.

To survive another summer, we’re gonna go deeper, just like roots chasing groundwater.  We want to make every drop count.   Those drops might as well support plants that make viable seeds, heirlooms that we can use over and over each season and support a more sustainable and self-sufficient food system.  And a more diverse set of plants to feed pollinators and other wildlife, or that don’t need as much water to produce something useful for the restaurant, like flowers.  We plan to go deeper in our uses of compost teas and mulches and smart water use to reduce our need for water to begin with, including the addition of rain barrels to supplement our water use.  We’ll start with the simple stuff, then start experimenting.

Until then, look for the fruits of perseverance in the restaurant this month – tomatoes, squash blossoms, papalo, Swiss chard, lettuce, mint, verdolaga, and cut flowers are making an appearance, all straight from the garden, fresh and chemical free!



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