Monticello Farm Table Fall Salad Bowl Ingredients 2 oz. chopped, organic spring mix (may contain some or all of the following: baby leaf greens, mizuna, tango, green oak, green chard, baby spinach, arugula, frisée, tatsoi, mache, red chard, red leaf, lolla rossa, red mustard, radicchio, red oak, beet tops) 2 oz. chopped Kale (baby kale, […]
In Jefferson’s day, a variety of pumpkins and winter squashes were cultivated in the Monticello garden and his writings are filled with references to them. As early as 1774 he noted in his Garden Book “Zucche bianche” and “Zucche nere,” which he described as white and black pumpkins. In his only published book, Notes on […]
As if pandemic and election stressors weren’t enough, we now find ourselves smack in the middle of a holiday shopping season unlike any we’ve known. With an unending barrage of ads pushing us to grab anything and everything “before it’s gone,” can buying presents ever be wonderful again? To this we say a resounding yes! […]
Posted by Robert Yule, co-author of Spirits, Sugar, Water, Bitters: How the Cocktail Conquered the World Autumn in Virginia evokes two things for me – the splendor of fall colors and the taste of fresh apples. One is a feast for the eyes, the other for the palate. It was my experience as a guide […]
Monticello’s flower, vegetable and fruit gardens delight and educate our visitors, staff and volunteers, while simultaneously providing essential nectar, pollen and habitat to bees, butterflies, moths, wasps and many other pollinators that call our little mountain home. During lunch breaks, shift changes and outdoor tours you’ll often find Monticello staff and volunteers from a range […]
Established by the United States Congress in 1820 and open continuously to the public since 1850, the United States Botanic Garden tells us that Thomas Jefferson, George Washington and James Madison “wished for the new capital city to have a botanic garden to demonstrate and promote the importance of plants to the young nation.” The […]