Gardeners celebrate Cinco De Mayo


Sustainability Matters hosted Fiesta in the Garden, which added a unique twist to Cinco de Mayo. 

“Normally you go to a bar for Cinco de Mayo and I think it’s kind of nice to have a different type of environment,” said Sustainability Matters volunteer Mike DiSanto.

There were three educational talks including one about how to start your own salsa garden. 

“Some of the ingredients like garlic and cilantro and tomatoes I always have in the garden but I’m going to be adding some hot pepper and some onions,” said Sustainability Matters organizer Paula Brownlee.

To build the best garden, it’s important to have quality soil.

“The health of your plants comes from healthy soil. Today we were here talking about different ways to get to know your soil,” said Allyson Ponn of the Lord Fairfax Soil and Water Conservation District. 

Sexi Mexi Burrito Bar served food at the event. All of their food is made with locally sourced and home-made ingredients.

“Obviously the freshness factor and it’s supporting local business which I think is terribly important to the Shenandoah Valley,” said Brownlee.

The event stressed the importance of knowing where your food comes from.

“They taste a lot better and it’s really nice to be able to go to your garden and just pick it and take it in, clean it and eat it,” said Fiesta in the Garden attendee James Abercrombie. 

Fiesta in the garden was also sustainability Matters’ first art show. In between the educational talks, guests could take a look at environmentally friendly art displays. 

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