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  1. 30,000 herb plants each year. With no professional gardening experience to fall back on, he read prodigiously and made many calls to Sal Gilbertie, seeking the advice of this well-known Connecticut herb grower. 'I learned through trial and error and through my mistakes,' he recalls." "Today, winters at Chick Cove are devoted to growing cuttings for the planting season. In the spring the farm sells herb plants, while during the summer, when the restaurant is at its busiest, cut herbs are sold. Falls were quiet until the Chewnings decided to take advantage of the harvest with a line of herbal vinegars, salad dressings, and jellies. The tantalizing flavors of their lavender and ginger vinegars or fragrant rose geranium marmalades reflect Renee's special talent for using herbs." From Renee and Lee Chewning/Chick Cove Manor, VA in "Cooking with Herbs" by Emelie Tolley and Chris Mead. New York: Clarkson N. Potter, Inc.,

  2. 1989. Pg.

  3. 100. Posted by Cathy Harned. --


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