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 able
to just step outside 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.
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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 tall corn, and an over abundance
of tomatoes, squash, and melons.
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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 can
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. |
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