Vertical Gardening Vertical gardening is an innovative approach that maximizes growing space while making plants more accessible. Trellises, arbors, and vertical planters allow climbing plants to grow upward, making them easier to reach and maintain. Hanging baskets and window boxes can be installed at a comfortable height, bringing the garden closer to the gardener. Wall-mounted planters and pocket gardens are other creative solutions that utilize vertical surfaces for planting. Sensory Elements Incorporating sensory elements into the garden can create a more engaging and therapeutic experience for individuals with disabilities. Plants with distinct textures, such as lamb’s ear or succulents, provide tactile
Seating and Rest Areas Providing comfortable seating options throughout the garden is essential for individuals who may tire easily or require frequent rest breaks. Benches with backrests and armrests offer support and comfort. Creating shaded areas or using umbrellas can protect gardeners from the sun and heat. Designing rest areas with space for wheelchairs or mobility aids to be parked alongside seating ensures inclusivity. Gardening should be an activity that everyone can enjoy, regardless of their abilities. Let us cultivate a world where every individual can experience the therapeutic benefits and sense of accomplishment that come with tending to a thriving garden.
stimulation. Fragrant herbs like lavender, mint, or rosemary offer aromatic pleasure. Using plants with bright, contrasting colors can assist those with visual impairments in navigating the garden. Adding wind chimes, fountains, or other auditory features can enhance the multi-sensory experience.
Accessible Pathways and Surfaces
Ensuring safe and easy navigation throughout the garden is crucial for accessibility. Pathways should be wide enough to accommodate wheelchairs or mobility aids, with a minimum width of 3 feet. Stable, non-slip surfaces like concrete, pavers, or compressed gravel provide a secure footing. Installing handrails or guides along pathways offers added stability and support for those who need it.
DIRECTIONS INGREDIENTS Creamy Orecchiette With Chicken Sausage and Spring Vegetables • Olive oil • 1 lb mild Italian chicken sausage • Kosher salt • 2 leeks, thinly sliced (light green/ white parts only) • 1 large fennel bulb, cored and thinly sliced • 3/4 lb orecchiette • 4 tbsp butter • 1 bunch ramps, thinly sliced (bulbs and leaves separated)* • 6 garlic cloves, finely chopped 1. Bring a large pot of salted water to a boil. 2. Heat a 5–7-quart pot (or Dutch oven) over medium-high heat. Add enough olive oil to generously coat the bottom. When the oil is hot, add the chicken sausage. Use a wooden spoon to break it into smaller pieces. Season with a pinch of salt. Continue to cook the sausage until browned, about 5 minutes. leaves, peas, sausage, leeks, and fennel. Bring the liquid to a simmer again. Reduce the heat, and let simmer for 2–3 minutes until slightly thickened. 7. Drain the pasta and add it right to the sauce. Stir in the lemon zest, lemon juice, grated pecorino, spinach, parsley, and remaining 2 tbsp of butter. Continue to stir well for a minute or so as everything combines. 8. Plate the pasta. Garnish with chives,
3. Transfer the sausage to a plate and add another drizzle of olive oil to the pot. Add the leeks and fennel, plus a pinch of salt. Cook for 5 minutes until tender and slightly caramelized, stirring often. 4. Meanwhile, add the orecchiette to the pot of boiling water and cook for 1 minute less than the package’s instructions. 5. Transfer the leeks and fennel to the plate of sausage. Lower the heat of the pot to medium and add 2 tbsp of butter. Let it melt. Add the ramp bulbs and garlic. Stir well and cook for a minute or so. Pour in the white wine (scrape the bottom of the pot to release all of the brown bits). Simmer for 2 minutes. 6. Retrieve 1 cup of starchy pasta water from the pasta pot and add it to the wine sauce, along with the heavy cream and lots of freshly cracked black pepper. Bring the liquid to a simmer. Stir in the sliced ramp
pecorino, freshly cracked black pepper, and fennel fronds (optional**). Notes *Ramps are only in season for a short period of time in the spring (typically late-April to early-June). If you want to make this but cannot find ramps, you can use sliced spring onions or shallots. In step 5, cook them in the butter for 2–3 minutes before adding the garlic (omit the ramp leaves in step 6). To slice the ramp leaves, stack the leaves on top of each other and then roll them into a “cigar” lengthwise. Thinly slice across the leaves to create strands (or chiffonade). ** The fennel fronds are the green, frilly leaves attached to the tops of the fennel bulb. While not necessary, I love using them as a garnish. Just like an herb, they add a final pop of fresh flavor to the dish.
• 1/2 cup dry white wine • 1 1/2 cups heavy cream • Freshly cracked black pepper • 1/2 lb green peas (fresh or frozen) • 1 tbsp lemon zest • 2 tbsp lemon juice • 1/2 cup grated pecorino romano cheese, plus more for topping • 4 oz fresh spinach • 2 tbsp chopped fresh parsley • 2 tbsp chopped fresh chives
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