Our Sacred Farm Update

Planting, growing and harvesting our greenhouse produce is now a normal part of the monastery schedule. As the structures for hydroponic farming, aka climate-controlled agriculture, expand and settle in we find new varieties of foods that we never thought could come from our own gardens. The monastery's first successful harvest of hydroponic zucchini barreled into the kitchen just yesterday and became a delectable fare. Our cook for the day sautéed the zucchini in a sage/rosemary and black pepper butter sauce and piled on baked sweet potato, garlic and onion. hmmm good.

Of course this is only the beginning and many more foods are to come. But the real question on everyone's mind is, when do we try our first homegrown tomato-basil pizza? Oh my.

4 Responses to “Our Sacred Farm Update”

  1. Chamundi Sabanathan says:

    I’m amazed. And I’m glad to see the traditional garden still going strong! Such a magical place.

  2. Lynda Mcclanahan says:

    Ive observed the monastery trying other methods for years but this approach may be the only way to solve the fruit fly problem. I foresee gallons and gallons of tomato sauce in your future. Can them in a pressure canner with a bit of lemon for best storage results and dont forget to dry some. They keep forever.

  3. Rajendra Giri says:

    They look great. Thanks for sharing,
    Aum Namah Shivaya!

  4. Prabhakur says:

    Saivism at its best!!!

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