Triform Camphill Community

Last week, the Triform blog took a quick tour of all the wonderful things growing in Triform’s vegetable garden. This week, let’s check in with Triform’s kitchen and bakery to see how we put some of those veggies to use! When I stopped by the bakery in Triform’s Phoenix Center this morning, I found things humming with activity as students and coworkers were cheerfully readying lunch for the community. The air was full of the wonderful smell s of garlic and of bread still cooling from the ovens.   In addition to fresh meals, another vital job of the bakery is making the best possible use of the true cornucopia of produce we receive from the garden in the summer months—that means finding ways of preserving food for the community to enjoy for months to come.   Pickling, for instance, is one great way to make the most of all the cucumbers from the garden. Folks in the bakery were excited to share their recent experience whipping up a batch of bread and butter pickles. Led

Here at Triform, we’re very proud of our gardens and with this summer’s rain and sun, things are really beginning to grow!  For years, the farm’s gardens have provided opportunities for Triform students to become engaged in practical garden activities, helping to keep Triform fed with delicious and healthful   home grown meals,   while also participating in the broader ecological community   of the farm. Gardening at Triform is a holistic project. Using organic, Biodymanic methods, work is usually led by Etienne, our gardener. With the help of coworkers and students, the gardens become a joyous place to learn and work that allow community members to integrate personal growth with connections to each other and to the land. As, always there’s wisdom to be had along with the bounty our garden provides, as co-worker Evelin had to say about last week’s rains:   “while it puts a damper on our long list of to-dos, it's a reminder to slow down and appreciate the incredible working