Triform Camphill Community

Baking in Triform: Love in the batter by Meg Henderson Holly and Jamie I have a large collection of cookbooks, some I turn to more often than others. They are usually seasonally inspired with fresh organic produce as the staple ingredient. I am actually lulled to sleep often by looking at glossy photos of “ Classic Irish Cabbage and Bacon soup” or “ Roast Lamb with Lemons and Rosemary.” I wonder if this makes me a little odd. I am thrilled to discover when travelling a ‘Whole Foods' market or a ‘Trader Joes', and remember as a student in sub -tropical South Africa taking a bus on Fridays to the Indian markets in the city center to buy fresh curry leaves and coriander for dhal; a marvelously economical dish, lasting several days. However, I digress. I am inspired by the pictures of steaming pasta with pesto and can smell summer in basil’s almost acrid green smell. Most summers I take my turn with other Triform coworkers, with my kids and students to pr...

Harvest 2015  Every year the gardens at Triform provide.  This year it was a good growing season supported by an enthusiastic garden crew. We are very fortunate to have productive land and the knowledgeable and hardworking crew to sow, tend and harvest the bounty.  In this intentional community, we strive to provide much of what we need for everyday life: milk from the dairy cows; vegetables from the garden; dishes made in our pottery studio; all things we do not take for granted and for which we give thanks.