Greenhouse manager Chloe Nelson can do just about any job on the farm. When she started at Morning Glory in 2002, our staff rotated through tasks on the field crew and in the farmstand—so Chloe truly knows the place inside and out.
She finally settled in the kitchen, becoming assistant manager and creating more than one dish that made it into our cookbooks: Chloe’s Carrot Ginger Soup and her Spicy Pork and Butternut Soup with Kale and Cranberry Beans.
In the off-season, Chloe deepened her involvement with food by studying at the world-renowned Ballymaloe Cookery School, located on an organic farm in Ireland’s County Cork
But after eight seasons in the Moglo kitchen, Chloe decided she needed to get back to the soil.
“I’m still really in love with food,” she says. “But I’ve always been a nature girl, always been a plant girl. It’s so gratifying and satisfying, watching things grow.”
Another thing she likes about greenhouse work, Chloe says, is that it’s a constant education.
“I really love that I’m learning,” she says. “I get so jazzed at these conferences”—such as the New England Greenhouse Conference, held in November of even-numbered years—”because there’s so much to learn.”
Chloe also loves sharing her knowledge with Island gardeners who come to her for plants and advice.
“I really enjoy the guidance and helping people figure out how to grow successful home gardens,” she says. “I have people who come back every year and ask my advice.”
Growing edible plants is the first step toward cooking them into food—”the actual start of it,” Chloe says.
In the kitchen, “I was at the end. Now I’m at the beginning.”
To see Chloe’s greenhouse photos on Instagram, follow @greenhousegal17.