As we make our way into August, thankful for the rainstorms that have finally decided to visit (if only briefly), the Riversdale garden is in full bloom.
In our Native American garden bed, sunflowers seem unsatisfied with remaining in the lower atmosphere as they stretch towards the sky. Pole beans wrap themselves tightly around the corn, racing towards the tassel. Winter squash stretches lazily along the ground, meandering through the towering stalks.
From the herb and vegetable section, the Kitchen Guild made use of freshly picked kale, Swiss chard, spinach, cucumbers and squash in their most recent demonstration to make a salad topped with “The Moist Delicious Salad Sauce,” a dressing recipe recorded in The House Servant’s Directory . This coalesced into a most delicious salad.
We are expecting to add tomatoes, melons and carrots to our harvests in the coming weeks and hope to incorporate those into kitchen guild demonstrations or to set them out for the garden share. Speaking of which, cucumbers, zucchini, beets, okra, bush beans, basil, cilantro and dill were all on display in this week’s garden share, a table set out every Thursday for anyone in the community to take home our extra produce.
Other than food crops, many of our perennials and native plants are also currently blossoming, making Riversdale a local favorite spot for a huge variety of pollinators, not to mention anyone who enjoys beautiful flowers. The garden is always open to the public and is a wonderful place to relax, so stop by anytime to see what we have growing and enjoy the sights and sounds of the outdoors!
Post & Photographs by: Aidan Kelley, Riversdale House Museum, Gardener
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