Photography by Christine Chitnis for Gardenista.
Photography by Christine Chitnis for Gardenista.
Meet Eva Sommaripa, a farmer who grows more than 200 kinds of uncommon herbs, greens, and edible “weeds” that are highly coveted by Boston’s best chefs. Eva is considered a pioneer in the farming world, and not just for her unusual plantings and the quality of her produce.
Meet Eva Sommaripa, a farmer who grows more than 200 kinds of uncommon herbs, greens, and edible “weeds” that are highly coveted by Boston’s best chefs. Eva is considered a pioneer in the farming world, and not just for her unusual plantings and the quality of her produce.
Grapevines (L) and alliums (R), with Eva’s winter greenhouse in the distance. Eva showed me around the farm, imparting some of her vast and intimate knowledge of the natural world.
Grapevines (L) and alliums (R), with Eva’s winter greenhouse in the distance. Eva showed me around the farm, imparting some of her vast and intimate knowledge of the natural world.
At one stop, she plucked a fistful of bronze fennel and urged me to drop it into my water bottle. With her lanky frame, mud-stained jeans, and wind-blown hair, Eva looks younger than her age (she’s in her seventies).
At one stop, she plucked a fistful of bronze fennel and urged me to drop it into my water bottle. With her lanky frame, mud-stained jeans, and wind-blown hair, Eva looks younger than her age (she’s in her seventies).
Eva began farming more than 40 years ago in a small kitchen garden. When her garden began producing more herbs than she could use, Eva took the extras back to sell to markets and restaurants in the city.
Eva began farming more than 40 years ago in a small kitchen garden. When her garden began producing more herbs than she could use, Eva took the extras back to sell to markets and restaurants in the city.
Treviso Radicchio, an Italian heirloom variety in Eva’s garden.
Treviso Radicchio, an Italian heirloom variety in Eva’s garden.
But it’s always a balancing act to decide what to leave and what to pull so that they don’t choke out the other plantings.”
But it’s always a balancing act to decide what to leave and what to pull so that they don’t choke out the other plantings.”
Eva makes room for peonies and other flowers in her organic garden. Eva takes a seasonal approach to both the growing and preserving of food.
Eva makes room for peonies and other flowers in her organic garden. Eva takes a seasonal approach to both the growing and preserving of food.
Eva manages to feed her family and her farmhands, and to keep her customers supplied, year-round–not an easy feat in New England’s harsh climate.
Eva manages to feed her family and her farmhands, and to keep her customers supplied, year-round–not an easy feat in New England’s harsh climate.
When her children were young, farming wasn’t a full-time venture for Eva.
When her children were young, farming wasn’t a full-time venture for Eva.
“People are fascinated to learn there are things growing right under their feet, whether it’s in the city or in the country, that are not only edible, but incredibly tasty and nutritious,” she told me.
“People are fascinated to learn there are things growing right under their feet, whether it’s in the city or in the country, that are not only edible, but incredibly tasty and nutritious,” she told me.
Purple hollyhocks flourish in Eva’s garden. After my day with Eva, I started to explore the uncultivated areas of my own community garden.
Purple hollyhocks flourish in Eva’s garden. After my day with Eva, I started to explore the uncultivated areas of my own community garden.
