Summer at Fire Farm
If you know me, you know how much I love my garden. Over the years, I’ve poured my heart into curating “Fire Farm” into a true sanctuary. It’s where I reconnect with nature, find peace in the process, and feel inspired by the beauty that surrounds me. Every summer, I look forward to sharing an update on what’s been blooming, growing, and thriving in this special space.
This season, Fire Farm feels more vibrant than ever. The garden is bursting with color from flowers like clematis, dahlias, roses, peonies, lavender, baptisia, and Montauk daisies. Each one adds its own unique charm, creating a canvas of textures and hues that fills me with joy every time I walk outside.
In the herb beds, the aroma of basil, parsley, oregano, thyme, sage, and rosemary fills the air. I love clipping fresh herbs to toss into whatever I’m cooking that day. It’s one of the simple pleasures that makes homegrown food so rewarding.
The vegetable beds have been just as abundant. This year, I’ve been harvesting bush beans, string beans, tomatoes, shishito peppers, celery, and cucumbers. The fruits have also made a sweet appearance, with strawberries and blueberries ready to be picked. I even brought out my favorite summer tradition and made homemade strawberry jam again this year. It was absolutely delicious and reminded me of how meaningful these seasonal rituals can be.
After our recent trip to Greece, I found inspiration in the flavors we experienced there. One of my favorite meals to come out of the garden this summer was a cucumber salad made with crisp cucumbers from the garden, freshly chopped herbs, creamy Greek barrel-aged feta, and cold-pressed olive oil. It was a beautiful blend of travel memories and local harvest, all in one dish.
