This year, our annual Fall Festival is raising money for the local nonprofit, Green Plate Special, and we’re so excited to tell you all about the meaningful work they do to help low-income youth experience food in new ways through gardening, cooking, and eating together.
As I approached the winter garden, the enjoyable scents started filling my senses. The garden was alive with various shades of flowering hamamelis (witch hazels) and the Garrya ellipitica was feeling proud to display its sensuous catkins letting me know the alders will be soon to follow.
I love the transitions to a new season and this year has been another exceptional year for the vegetable garden. Now that the last picking of pole beans has happened, the garlic is drying in a dark location along with the lavender, thyme and sage and the indeterminate tomatoes continue to flourish, it is an appropriate time to reflect what went right and how do I want to proceed with fall maintenance and planting for an extended crop.
It was a good year. It was also a milestone year, as we celebrated Swansons’ 90th year of business in Seattle! It's a bit hard to imagine what life was like when August and Selma Swanson and their three children arrived here to make a new start. Seattle, like much of the United States in the early 1920s, was a place of optimism and upheaval.
As most Seattle foodies know, our chefs and local farmers generally have a symbiotic relationship. Chefs haunt our neighborhood farmers markets in the early hours of the morning to snap up the freshest produce, they search out the most flavorful artisanal cheeses the region has to offer; sometimes chefs even grows their own herbs and veggies on a restaurant rooftop or patio.