East Passages
Since every day is ‘Earth Day’ in my book, I’d like to take a moment to highlight some of the efforts we are making in the Castle Hill Culinary Garden to be environmentally friendly and use sustainable techniques. Castle Hill Inn has been implementing new “green” strategies each year. I am happy to be a
Remember the greenhouse image from the June blog post? Well, just look at how the garden has grown! From June to July is one of the biggest growth spurts in the Culinary Garden. Many of the plants have doubled in size and beds are looking full! July is the month of Hydrangeas blooming, Nasturtiums spilling
The Culinary Garden at Castle Hill Inn is growing! This year we are going from six raised beds to eleven, and the greenhouse has doubled in size. This expansion is very exciting to me, and I know my enthusiasm is shared by the culinary team, who will now have even more fresh produce grown on
Autumn is a special time in New England. The cooler temperatures and shorter days set in motion a scene change from green-washed surrounds to a new pallet of oranges, yellows, reds and umbers. Here, in Newport, we get to experience the full display of this transitional season. From the fall foliage and unique autumnal blooms,
“Let food be thy medicine” ~Hippocrates The more I researched for this blog post, the more impressed I became by the wide range of health benefits present in the flowers, vegetables, and herbs we grow. This article will outline some healthy highlights for each plant, but there are so many more benefits to be aware
The Castle Hill Culinary Garden is entering its second season and we are off to a great start! Seeding has begun in the greenhouse and now that nighttime temperatures are consistently above freezing there are a handful of plants ready to brave the cool air. Among these cold-hardy contenders are Russian and Siberian kale, sugar