The garden is located just behind the restaurant. Customers can watch from the window as we harvest throughout the shift. (Whether we need to or not, it makes for a good show)
We've been known to pick lettuce to order.
P.S. I don't want to hear any chef bragging about going green. Sure, tout sustainable, organic or the farmer/chef connection but unless you're breaking your ass tilling the soil, weeding, watering and nuturing the food you are going to serve your customers shut the fuck up! From seed to salad, it don't get no greener!
6 comments:
Yes it is... Good work chef... Nice to see sustainable work enviroments... Any herbs as well ,tomatoes,other veg?
Lots of herbs. We tend to plant the more exotic stuff you can't buy and of course basil of all types. Plenty of heirloom tomatoes and interesting types of lettuce. (If I can keep the criiters away)
This week we're planning on what we're going to plant and will start by the end of the week. Lettuce usually goes in first.
P.S. It's an organic garden and we have a large composter we use for composting kitchen scraps.
so jealous... ran across this website for tomato seeds... thought it was cool.. know you probably have plenty but here it is...
drtomato.com
do you ever smoke your tomatoes?
Funny you should ask. We have a smoked tomato butter sauce that we serve with our scallop entree. One of my faves. We also oven roast tomatoes for our Margherita pizza when they're not in season. I also like to add smoked tomatoes to other sauces when I need a little depth or a hint of smoke.
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