Specialty Crop

Fresh produce, including vegetables, fruits, and herbs grown in the gardens at the Ucross Foundation, are served to those participating in the artist residency program at the foundation. The produce garden, as well as a large flower garden, is overseen by Ucross Foundation Horticulture Manager Kel Harris. Of the work, she says, “It’s so rewarding. My dreams have come true.” The flower garden, which includes many pollinator species, is located in The Park at Ucross, which is open to the public year-round.

Overseeing the culinary program at the foundation is Chef Jackie Vitale, who bases many of the lunches and dinners off of fresh produce. She also bakes pastries for the Ucross Cafe, open to the public in the Ucross Art Gallery.

In 2023, Vitale replaced longtime Ucross Foundation Chef Cindy Brooks, who was featured in a WyoFile story the year before. “A lot of times the menu is influenced by what I have in the garden,” Brooks said. “I want it to be healthy; I want it to be inspiring as (the artists) inspire me … I just overwhelm them with lots of produce.”

While working at the Ucross Foundation, Brooks co-authored The Ucross Cookbook: Cooking for Artists on a Wyoming Ranch with a former Ucross fellow, Cree LeFavour. The book contains more than 70 recipes interspersed with artist essays and vignettes of ranch life, according to the WyoFile story.