The farm at "the fig"

As part of our seasonal transition, we are making some 
changes at the "farm behind the fig."
Attention is now focused in the greenhouse where we will nurture 
vegetable starts and also create our micro greens program. 
Ray from Local Landscapers tests the misters as we get the greenhouse going
broccoli and cauliflower starts
arugula micro greens 
It can get to 100 degrees in the greenhouse and 
a very hospitable environment for growing. 
We even found potato volunteers from last year 
which had grown in the ground on this spot, 
pushing through the rock floor of the greenhouse! 

Outside the greenhouse, our focus for the beds 
is mostly those items that are "regulars" on the menu at the girl & the fig.
Radishes are a constant, featured in one of our most popular staters 
as well as in other dishes, so the chefs like having them here as well as out at the farm. 

heirloom radishes
mixed seasonal radishes, anchovy butter & grey sea salt
Radishes ready to grab also inspired the bartenders 
to get creative with the new "Garden Margarita" made from Sauza tequila, 
Domaine de Canton Ginger Liquor, fresh squeezed lime juice, dash of simple syrup, 
garden radishes and lemon verbena!

a fun way to get your serving of veggies!
While we don't have as much room behind the fig as we do at the farm, 
nor is the soil as rich, when we find things that grow well there,
 we continue to keep them going. Chard is always growing ready
 for the chefs to pick. In addition to inspiring specials and weekly bistro plats menus
the chard is featured in the popular panisse cake dish

And in our raised beds outside the kitchen door, it is especially fragrant, 
flush with mint which means some very fresh lavender mojitos!

Grab some mint from your garden or the farmer's market 
and follow the steps in this video filmed at the girl & the fig by Jerry James Stone. 

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

While we do have luck growing some things behind the fig, 
the soil there is a challenge. Knowing how much the chefs like this convenience, 
we are working hard to enhance the soil. Matt and Ray from Local Landscapers 
who work with us on the farm, are encouraged that a new soil 
rich with nutrients like cocoa fiber, forest hummus, lava rock, oyster shell, alfalfa meal, and bat guano will yield some incredible results. 

So, as we move from summer to fall and winter gardens, 
we are prepping and planning.Once the rains come, it will certainly 
be a bit easier to dash out the door for what is growing right outside the kitchen.

What will grow here?
Follow the blog to find out.
And let us know what you do in the winter at "your farm."

1 comment:

  1. love those figs! my tree just 3 years old produced so many figs this year it was amazing. with only 3 last year I didn't think this would be a good year either but it has been fantastic. nothing like going outside in the morning and picking fresh figs from your very own tree for breakfast.