It better be because it's time to prep the garden! Although it feels more like farming than gardening. 22 raised beds measuring 10x4 each. 880 square feet of planting space.
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!