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with Wendy Johnson and Annie Somerville
June 21-23, 2013
Everyone welcome. Celebrate the culture and taste of the summer garden!
This hands-on workshop will celebrate the culture and bounty of the summer garden and of vegetarian cooking from harvest to the plate. Our days together will begin and close with meditation, focusing in the morning on the fundamentals of organic gardening and in the afternoon on savory home-cooking from the garden.
Retreat fee: $170 ($145/member)
Annie Somerville, a former resident of Tassajara, is currently the Executive Chef of Greens Restaurant in San Francisco, and has earned a national reputation for her imaginative approach to vegetarian cooking. Somerville is a popular teacher of cooking classes throughout the Bay Area, and is the author of Fields of Greens: New Vegetarian Recipes from the Celebrated Greens Restaurant and Everyday Greens. Her works have also been featured in many publications, including Gourmet, Food and Wine, Ladies Home Journal, and Vegetarian Times.
Wendy Johnson has practiced Zen and organic horticulture for more than 35 years. She received lay dharma entrustment from Eijun Linda Cutts in 2006 and is also a lay-ordained dharma teacher in the tradition of Thich Nhat Hanh. Wendy is author of the recent San Francisco Zen Center book Gardening at the Dragon’s Gate.