Summer Gardening - CulinArt Group

Eat Well Blog

Summer Gardening

We are in the heat of the summer months – plenty of daylight, warm weather, and tasty summer produce. There are tons of ways to get the necessary ingredients for your scrumptious Sizzling Superfood Salads: grocery stores, fruit and veggie stands, or farmer’s markets (more on that next month!). But, have you ever considered growing your own? Gardening is a fun summer activity and a great way to spend time with friends and family. Soak up the sun and take a deep breath of fresh air while planting your own cooking ingredients. Everything from vegetables, herbs, spices, and fruits can be planted right in your backyard! Gardening can even be as simple as planting herbs in a pot and watching them grown from your windowsill. Read below to discover the many reasons why gardening is a delicious, nutritious, and sustainable way that will add a boost of flavor your summer meals.

  • Ripe and fresh ingredients: with produce, herbs, and spices right in your backyard, you are guaranteed the freshest ingredients. Keep tabs on what is planted and harvest it right when it’s ripe – how convenient!
  • Sustainable eating: gardening is as local as local shopping can get. Growing your own produce saves you trips to the grocery store, reduces additional food shipping, is cost efficient, plant based, and requires less natural resources – all of which are sustainable actions.
  • Seasonal eating: focus on foods that flourish during specific seasons. There is a reason why produce is recommended based on the season – it tastes the best during those seasonal time periods.
  • Cost efficient: seed packets are typically inexpensive and can be saved and reused from year to year. You can have a garden full of produce, without having to run to the store and spend additional money. And – you have more seeds to plant next time around. It’s a win win.
  • Appreciation for food: when we grow our own food, we tend to appreciate it more. We see the full process and understand the time and care that produce needs to thrive and grow to become tasty. It is also a wonderful way to teach children where food comes from. If you have a garden full of fresh fruits and veggies, you will most likely incorporate those items into your meals more often!

Not sure where to start? Here are some tips to start your very own garden:

  • Choose the location: pick a nice sunny area that is easily accessible so your garden can be watered. It is recommended that the site get at least six hours of sunlight each day.
  • Map it out: calculate the space available before buying seeds or plants. Create a garden map and choose where to plant each item. Some plants may require more sun, shade, or space to grow.
  • Test the soil: there are kits that can help assess your gardening soil to see what it is lacking and test the soil quality.
  • Get the proper tools: take some time to research the necessary tools needed to make your garden thrive. Shovels, a hose, fertilizer, or other equipment may be needed to keep your garden fresh and healthy.

Start small: your first garden doesn’t have to be super extravagant. A simple garden of a few windowsill pots of herbs may be a good place to start, learn, and appreciate the freshness of home grown food.

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  • July 10, 2019


What our clients are saying

“What a wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”

“Thank You! Chef Budd [and team], you overcame a new online ordering system (and hundreds of labels daily!), provided creative and healthy menus, continued to connect with local farmers to incorporate locally sourced ingredients, and worked tirelessly to serve the school community on three campuses.  While it feels like you are all a little like the Wizard of Oz right now, working behind a curtain in a kitchen far away, we sense your smiles and your passion to deliver the best possible service during these trying times. We are all so grateful!”

“I have really appreciated the wonderful cafeteria staff we have via Culinart and the thoughtful meals they provide our kids. They're truly one in a million. I have also really appreciated the dedication Parker and CulinArt share to sustainability and green practices on campus. I am so thankful that Parker has chosen CulinArt, a company that shares Parker values, and that they took the time and effort at such a hard time to make sure that Parker is always on the forefront of green practices and safety - never compromising.”

“We want to take a moment to celebrate all the employees who worked on the front lines during unprecedented times. Your efforts and dedication to going above and beyond are noticed and appreciated. Thank you for being the heart and soul of CulinArt Group. We couldn’t do this without you. Chef Jay and Chef Paul have been so awesome in the Hubbell Café.  There has been significant change, but they take it in stride and keep the delicious food coming.  We truly appreciate them!”

“I wanted to recognize the individuals at the Valley Forge Site Café who have been supporting us throughout the COVID-19 Pandemic.  I have been onsite at least a few days every week since June 2020 and I noticed that the team continued to provide quality and timely service for breakfast and lunch.  They effectively packaged the food to maintain CDC guidelines. Thank you!  ”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“This has been a year of unprecedented uncertainty, but through it all, Denee, chef Darby, Samantha, and the whole CulinArt team, provided the best dining experience the school has had in my thirteen year tenure.  It was an absolute pleasure to work with them, and I can't wait for next year when the craziness of COVID brings everyone back into the dining hall for meals. We look forward to working with Denee, Chef Darby, Samantha, and the rest of the CulinArt team again next year.”

“You know that I haven't been home (India) for a long time now.  I miss my mama, I miss the food, I miss the smells, I miss the people. Starting yesterday, I started to smell my mama's kitchen at Parker.  I KNEW something Indian was brewing; I could smell the garam masala!  Thank you for the delicious tofu curry.  It made my belly and soul happy.”

“Dear Chef Anthony: Hi! It’s the kids from Room 223 [and their teacher, Mrs. Smith]. We thank you for providing us with such great snacks and lunches! We know how hard you and your staff work. We have been talking as a class and we came up with some of our favorite snacks. We really love the brownies, chocolate chip cookies, and Scooby snacks. The soft pretzel bits are really good, too. Thank you again! ”

“I’m the GM for Branson [Ultrasonics] and based in the Brookfield office.  This is the first week that the café has been up and running in our new headquarters and just want to acknowledge the great job Adam Schnittert and the CulinArt staff onsite have done.  Our employees’ feedback thus far has been very positive.  The expanded options and menu quality have been very well received.  Just want to send you a quick note of thanks.”

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