Connecticut Kitchen Garden

With patience, hard work — and an impressive master plan — Pamela Page transformed a rocky lot in Bethel, Connecticut, into a gorgeously abundant organic kitchen garden.

Pamela in the Garden

Pamela Page's expansive, 90- by 55-foot fenced-in plot initially overwhelmed her. "But it's amazing how fast I filled in every square inch of dirt," she says. "Within two years, I was already dreaming of what I could grow if only I had more space."

Early Gardening Roots

As an undergraduate, Page spent several semesters in France; she fell in love with the luscious produce that Provençal villagers raised in tidy potagers and the wild greens they gathered in meadows. Her husband Igor Jozsa, an inventive cook, learned to revere seasonal ingredients during his boyhood in Italy.

Nasturtiums and Flowering Kale

In their early years together, the couple scoured Manhattan specialty shops for vegetables and fruits to serve at dinner parties, yet even the fanciest groceries underwhelmed their nostalgic palates. "Short of moving back to Europe permanently," Page asked, "how could we get just-picked Tuscan kale or an exquisite Charentais melon?" The answer: Grow their own.

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