“There is something about being connected to nature that … makes the world a better place,” Shemesh Farms Director Nicky Pitman says. “The smells and the tastes and the sights of all the different plants that we grow are healing.”  

A social enterprise, Shemesh Farms provides meaningful employment to people with diverse abilities and special needs.

Debra Eckerling speaks with Pitman about growing herbs, the community aspects of gardening, and much more. She also shares her recipe for Vegetarian Spaghetti Squash.

Pitman believes there’s nothing like it when something tickles your taste buds, especially when it’s a new flavor and even better when it’s right off the vine.

“Your whole mouth erupts with that deliciousness,” she said. “That’s why people are so gung ho about farmer’s markets.”

While Pitman said she doesn’t cook as much as she used to, she enjoys the process, especially when she creates meals with fresh herbs and vegetables.

Vegetarian spaghetti squash is her go-to. She makes an oven-roasted squash, and tops it with sauteed diced tomatoes, onions and bell peppers (yellow, red and orange). She adds fresh garlic, basil and oregano, and sprinkles it with feta cheese.

“I’m a vegetarian pescetarian, so a bowl of that is a great meal,” she said. “If I’m going to somebody’s house and have to bring a side dish, it’s good [for] that too.”

It’s easy, healthy and super-delicious.

Read the full article on Nicky Pitman, listen to the podcast, and get the recipe.