The inn gardens in Shenandoah Valley are in full swing here at L’Auberge Provencale. We are harvesting all our fresh herbs, lettuce, radishes, sorrel, chives and garlic from the garden already. I can almost taste the fresh tomatoes that will be here soon.
Some bunnies have taken an interest in the garden as well. I know they are everyone’s furry friends, but in this case they can be just a little pesky. It is a good thing they are so very cute.
The orchard has been trimmed this year by a local orchard expert and the trees have not been hit by a frost. It looks like it will be a good year for peaches, plums, pears, apples, cherries, apricots, nectarines and even paw paws. The trees are loaded with fruit and are going to produce a mighty harvest this year. We will keep Barbara busy making her famous jams, jellies, chutneys and infused oils and vinegar.
We are also getting fresh morels, fiddle head ferns and local asparagus. This time of year is the favorite of our chefs with the freshest and best available. Chef Scott and Chef Garrett are making tasty morsels for our Spring menu and for our customers this is the best time of year to visit and dine with us at our farm to table restaurant La Table Provencale at our Shenandoah Valley Inn.