Gardens at Casalana
Hand-Harvested Ingredients; Beautiful Lush Gardens...
We have an abundant array of culinary herbs, fruit trees and vegetables, creating an “edible landscape”. The prolific herb and vegetable gardens become an integral part of the cooking class experience. Being blessed with a mild climate in Napa Valley, many plants and herbs produce year-round.
The garden’s bounty is incorporated into the seasonally based menus developed for the classes. Students learn about many interesting varieties of vegetables and herbs, which often become additions to their own gardens. As we prepare the recipes, students are often able to just step outside to the garden and harvest needed ingredients.
“...we had a wonderful time at CasaLana. With the beautiful room & excellent cooking classes it was the perfect get-away for us…”
- Joyce & Julie B.
When asparagus spears begin poking through the soil, the first signs of spring in the garden are evident and we begin harvesting spring lettuces. Soon the strawberries and blackberries are covered with blossoms, proclaiming what will be a bountiful harvest. Some vegetables carry-over year to year, others are planted annually. The onions and fennel often take care of re-seeding on their own. Tomatillos, chard and hybrid squash insist on growing in random places as volunteer plants. Potatoes that may have escaped digging the past year are the beginnings of a new crop. By summer the garden is in full glory with rows of lettuces, swiss chard, eggplant and an abundance of tomatoes, squash, and peppers.
A grove of fruit trees on the property includes several fig and apple trees as well as apricot, cherry, plum, peach and pear trees. Fruits are harvested at their peak and incorporated into many recipes used in the classes. In the longer sessions students will sometimes pick the fruit from the trees and develop their own preserves, relishes or chutney to take away as a souvenir of their cooking adventure at CasaLana.
View the CasaLana Gardens (click here)
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