Tiny Monster Garden

Muddy boots and pretty flowers.

Hi Lorette, Change is in the air. Nights are getting colder, rain is becoming a bit more frequent, winter squash are hardening up and mushrooms are rising. I took the kids out foraging yesterday and we came home with a good variety of mushrooms to accompany your vegetables. Fresh lobster mushrooms, dried lobster mushrooms, a very small amount of chicken of the woods, and some dried porcini. Generally speaking, these mushrooms go straight to chefs and high-end grocery stores, ...but this week Lorette gets first dibs. Like the forest, the garden is also providing a colorful variety of food. Cherry tomatoes are ripening as fast I can pick them, and ground cherries are dropping from their branches at the slightest breeze. The workhorses: chard, parsley, zucchini, and lettuce keep plugging along without complaint (well, the red lettuce is complaining - but the green is still going strong). Sadly, my cucumbers are done, after a good 9 week run. One note, I won’t be opening the online store next week, so this is your last chance to stock up for a while. The online store is open for orders now, for delivery on Thursday afternoon, or pick-up Friday at the garden. Looking forward to seeing you! Ryan & Family Tiny Monster Garden online store: https://tiny-monster-garden.square.site website: https://tinymonstergarden.com instagram: https://www.instagram.com/tiny.monster.garden/

Bees doin' busy work! We're lucky to have this hive 100 ft. from the garden. These guys take care of all sorts of essential pollination tasks (like 10 weeks of zucchini production and counting!). Couldn't do without them. Keep busy my tiny friends!

Took the kids out for a scout, and came back with 30 lbs. of these beauties. Most of this batch went through the dehydrator, preserving them for later projects while intensifying their flavour, but a few made their way into the world. To the uninitiated, they are an intimidating shroom - the scent and texture are well outside what most people are familiar with. But they are a rich and unique ingredient, and a treat to cook. Check out Sous Sol's latest post to see what their team worked up. @soussolwpg