Taylor Radke is our newest member of our Blue Osa family. She is stepping in to bring us closer to the true Farm-to-Table cuisine experience we strive to give our guests.
What’s happening this month in the Blue Osa Garden by Taylor Radke
My name is Taylor Radke, and I am absolutely ecstatic to be working as the newest garden volunteer here at Blue Osa.
I am continually amazed at the beauty that surrounds us here, and I am very excited to contribute to our up-and-coming garden scene. Growing up in Milwaukee, Wisconsin, my mother’s abiding passion for gardening was a direct influence on my personal affinity towards working outside as I have strived to cultivate a green thumb of my own.
After moving to Burlington, Vermont to pursue my undergraduate degree, I was astounded evermore by Vermont’s commitment to the local food movement. I worked for three years at a restaurant called the Farmhouse Tap & Grill, a true farm-to-table establishment where we sourced the entirety of our meat and produce from local farms in the surrounding area. Between working at the Farmhouse and volunteering on my friend’s locally based community-owned farm, I couldn’t help but develop a deep appreciation for high-quality food and what it means to be “farm-fresh”.
Here at Blue Osa, we have a vision for our garden in hope of bringing our commitment to serving healthy, freshly grown meals to the next level. In order to do so, we are currently putting new structures in place that we expect will allow for a thriving growing environment.
This week we built an herb spiral with rocks collected from our own beachfront. The rocks increase in height towards the center of the spiral, giving it a mound-like appearance, and within it we planted wild garlic, parsley, basil, cilantro, celery, and Echinacea.
We were able to transplant whole basil babies from grafts we have been cultivating from previously existing plants. Find a long-stemmed leaf cluster to clip off, place in a cup of water for 7-10 days and voila: it will magically sprout a plethora of healthy new roots that can be planted right into the ground.
We have also used rocks to construct three more raised garden beds, which I feel will greatly improve our crop yield. The beds will allow for better drainage than the clay-heavy soil that occurs here naturally. The elevation will also hopefully help to deter the many leaf-eating critters that enjoying spending time in our garden as much as I do.
Keep your eyes peeled for more upcoming Blue Osa garden updates!