Now is the "IT" time at the farm

Now is the "it" time at the farm: 

When everything is in bloom, plants are growing like crazy 

and there is almost too much there to know what to do with. 

But we are not complaining and our chefs enjoy 

the creative challenge of what to do with all this bounty.

Chef Jeremy at the girl & the fig

During the hard work of prepping the land and the painstaking labor of planting,

 these are the days we dreamt about.

Chefs Seth (left) and Uriel (right) working the land.
And now they are cooking with the fruits of their labors

As spring turned to summer we went from

 the encouraging signs of taller plants to blossoms to fruit.

All along we knew it would be worth it when we got to the days 

of arriving at the farm ready to collect the treasures.

Asian pears just picked off the tree
photo by Matthew Ruff

Atomic red carrots ready for the kitchen
photo by Matthew Ruff  

And these August days, tomatoes
are the "IT" girls at the girl & the fig.

We are now in the bounty time, picking these beauties daily
 from our farm at Imagery Estate Winery.

mixed heirloom tomatoes are finally ripe and ready

here's how they began: tomato starts May 12 at the farm

July the plants began teasing us

We've been waiting and watching the tomato plants since May, 

anticipating one of the house favorite's at the girl & the fig restaurant—

the heirloom tomato and watermelon salad, now on the menu. 

photo by Steven Krause for
Plats du Jour: the girl & the fig's Journey Through the Seasons in Wine Country

While we are thrilled to have this popular salad
back on the menu during "tomato time,"
what's especially exciting is what new dishes
have been inspired this summer.
The chefs at the girl & the fig created a special that is only available this week:
Albacore tartare(chives, roasted garlic, lemon zest, basil) 
and served with a garden tomato & chili sorbet.

Also, this week's bistro plats du jour features 

our heirloom tomatoes in the ENTRÉE of herb grilled albacore 

with garden tomatoes, leeks, french bread crumbs.

And, our tomatoes share billing with beans from the farm 

in a new addition to the regular menu: crispy Rocky Jr chicken thighs 

and a summer succotash of fresh beans, corn, bacon and heirloom tomatoes.

What will inspire the chefs next week?

And what are you creating in your kitchen with goodies from your farm 

or what you discover at your local Farmers Market?

two of our busy chefs at the girl & the fig