I spent an enchanting hour up at Love Apple Farm, where Cynthia Sandberg — grower for Manresa Restaurant — is busy experimenting with biodynamic techniques and rare varieties of herbs, leafy greens and root crops. (My story on Sandberg in March 8 issue, p. 19 of GT Weekly.)
In addition to two acres of raised beds, Sandberg cares for a flock of chickens so beautiful they might as well be sculpture. They share gourmet grub with Cynthia’s pot-belly pig, Dali, when they’re not out foraging on compost, bugs and other luscious morsels.
