Join Peter Hatch, Emeritus Director of Gardens and Grounds at Monticello, for a journey into growing food in Thomas Jefferson’s 1,000-foot-long vegetable and 7-acre fruit garden. Learn about this revolutionary garden and Jefferson’s profound legacy in gardening, food and wine, as well as the enduring techniques used to maintain this historic but thoroughly inspiring garden. Thomas Jefferson wrote that “the greatest service which can be rendered any country is to add a useful plant to its culture.” Monticello’s 1,000-foot-long, terraced vegetable garden became an experimental laboratory, an Ellis Island of new and unusual vegetable novelties from the around the globe. While growing over 330 vegetable and 170 fruit varieties, Jefferson was also a pioneer in supporting farmers’ markets and promoting vegetable cookery. This revolutionary garden resulted in a revolutionary cuisine in the kitchen at Monticello. Restored in 1984, the garden and the Jefferson legacy continue to inspire the farm-to-table movement today.
Peter J. Hatch is a professional gardener and historian with 38 years’ experience in the restoration, care and interpretation of historic landscapes. A celebrated author of four books on the gardens of Thomas Jefferson’s Monticello, where he served as Director of Gardens and Grounds for 35 years, Hatch has lectured in 36 states on Jefferson and the history of garden plants. Presently, he gardens and botanizes from his home on Lickinghole Creek in Crozet, Virginia, and travels extensively to promote his latest work, “A Rich Spot of Earth”: Thomas Jefferson’s Revolutionary Garden at Monticello, and consults on the installation and maintenance of both public gardens and private estate landscapes.