And the seasons they go round and round...

We talk frequently about transition and ongoing changes at the farm—not to be repetitive 
but because these changes are in fact, the constant at the farm. 
Every day there is growth, some things wither and die while new things blossom. 
A simple but significant metaphor for our lives, the work at the farm 
keeps us focused on the flow of nature.
raspberry bushes going dormant after bountiful summer
a few golden raspberries still wanting to party
Did you know that 90% of all raspberries sold in the United States 
come from Washington, Oregon and California. We are lucky to grow our own at the farm. And more raspberry trivia: Raspberries can be either 
red, purple, gold or black in color. 
The golden ones are sweeter than the other varieties. Lucky us! 
Once raspberries are picked, they won't ripen any further, so even as we 
are past harvesting these gems for this season, 
we'll let the last few hardy ones do their thing!
Persimmons in the Orchard not quite ready, but soon!
At the same time that some of our bounty is past harvest time, 
we begin to look ahead to what will soon be ready to pick 
as well as what we will plant next at the farm.

But the chard and purslane planted in the Orchard bed are ready now!
Following the rhythm of the farm, we pay attention to these cycles.
While these transitions occur on their own, there are other changes that require 
our assistance. Knowing the summer squash 
was past its prime and needing to replenish the beds for winter planting, 
we recently set to work on the lower quad.  

Actually whether you plant a winter garden or not, 
fall should not really be viewed as the end of summer gardening season, 
but rather the beginning of a new garden for next spring
So much of what we doharvesting what's grown and our dedicated attention 
to the soil nowgoes a long way to improving next year's harvest, 
even reducing the amount of work next spring to prep the farm. 

While any seasonal change encourages you to stop and take stock,
 it seems like this time of year particularly inspires some reflection. 
As days get shorter and we hurry to harvest summer's bounty, preparing for winter, 
we appreciate what the farm has given us and make a commitment to give back. 
A wonderful book celebrating "the cyclical rhythms of nature" that came out in 2009 
(but is still relevant) is The Seasons on Henry's Farm
Worth the read to understand how "sustainable agriculture which mimics nature, 
and the life of an extended family that not only believes in 
the importance of stewarding the land but lives it every day. 
The author invites us to recognize our place in the cosmos, 
and to understand that growing good food does not mean 
destroying soil and water, and that we can eat well and live well, 
and still leave this earth a better place than we found it."

We try to do our part. 

The farm project is an important aspect of our business and our philosophy.
As is sharing the fruits of our labors with you, at our tables and in this blog.  

Let us know how you celebrate the change of seasons.
And follow us here to experience the next cycle for us at the girl & the fig farm project


  1. wow- so cool that girl and the fig is into "farm to table"-seems natural and logical!
    My husband and I have been dedicated fans of your restaurants since the '90's, and will be there this weekend :)

    I'm the assistant gardener at the Chez TJ kitchen potager in Mountain View on the SF Peninsula. Is it possible to visit the farm this weekend (Nov. 16-19)?
    Thanks for your blog- I'll be following. Mine can be found at

  2. Patricia, thanks for your comment and for your loyal patronage of the restaurant! As for visiting our farm, we work the garden beds and the Orchard at Imagery Estate Winery in Glen Ellen, right off Highway 12, which is open to the public. You can see the area easily when you enter. Please remember, we are in transition right now, so not much growing, as we prepare for the rains and winter. Great to hear what you are doing and I will check out your blog for sure. Thanks again for your support.

  3. Great I'll check it out. It's raining today, but it would be fun to see where you work. At the Chez TJ garden we have about 17 beds next to the restaurant. The garden was designed by Rosalind Creasy in '87. Since we can't grow a lot of things in volume, we have lots of herbs and edible flowers that the kitchen staff loves to use.
    We still grow veggies, and sometimes the staff uses that for their family meal, which is great too.
    My dream is to someday have an informal gathering of restaurant gardeners and share our experiences , and build community in that specialty.
    I can dream can't I ?