Eating up the Heritage Harvest Festival


Stuff we learned at the Heritage Harvest Festival on Saturday:

Muscadine grapes are SO DELICIOUS. (Thanks, Michael at Edible Landscaping!)

Solar cookers, constructed from humble materials like cardboard boxes, styrofoam and clear plastic, can reach temperatures over 300 degrees, functioning like Crock-pots. Go, sun!


Cow’s horn okra (!) is growing beautifully in the Monticello garden.

If you want to make compost tea for your garden, an old sock makes a fine "teabag" for holding the worm castings, compost or whatever it is you’re brewing. Submerge in water, add a repurposed fish tank aerator, bubble for 24 hours, and you’ve got an awesome natural fertilizer.

The culture that’s used to brew kombucha is a strange and wonderful thing.

Fish peppers and purple calabash tomatoes are heirloom veggies that grew in Jefferson’s day. I bought a seed packet of each. These were actually some of the less exotic seeds on offer.

The underfur of a beaver’s pelt might be the most wonderful texture on the planet. (A fur trapper was displaying his wares! And wearing buckskins!)

The Carpe Donut truck is worth at least two visits. Well, actually, we already knew that from last year’s Vintage Virginia Apple Harvest Festival (this year, November 5).

It was a super fun day. What did you see? What did you learn?