Signs of Spring at the farm

Figs at "the fig!" Right in our "backyard" farm. 

We can't wait for these to ripen. 

Talk about farm to table–the chefs can truly dash out the kitchen door, 

pick some figs for our signature fig and arugula salad to serve fresh to you.

With Spring in full bloom, there are many 

other encouraging signs at both of our farm locations.

Beautiful blue contrasts with the white blossoms
of two of our four 20th Century pear trees in the orchard at Imagery Farm.

Vibrant African Daisies highlight
the chive blossoms at the fig garden

The chive blossoms, so sweet and delicate, are lovely additions to many of our dishes.

Here are some tips for how you can use chive blossoms.

Did you know the blossoms are great pollinators and attract beneficial insects? 

So, these taste good and are good "workers" at the farm, 

assisting their neighboring plants to thrive. 

 One of those neighbor plants that are really thriving, and a sure sign of the season 

are our Spring Peas which seem to be exploding and climbing high. 

Alongside is the beginning of our bamboo trellis. 

The new growth on the vines are called "tendrils" and are quite tasty. 

Pods should be forming in the next several weeks.

If you look closely you will see that the leaves are actually variegated.

Not too long to go from these in our garden, to this at your table!

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

Spring is an especially lovely time to enjoy 

one of our popular cocktails, lavender mojito 

made with cruzan light rum, lavender & rose water simple syrup, 

lime juice, muddled mint.  

Watch how our bartenders create this refreshing farm inspired cocktail.

The mint comes from our farm, so this one very fresh drink! 

Did you know mint plants have square stems?

We grow mint in our raised beds behind the fig as well as in the garden area.

We were still harvesting a late winter spearmint garden, last month. 

You can see the new tender growth that forms after 

you take the older growth all the way to the ground. 

Mint is extremely resilient and benefits from 

very aggressive pruning several times a year. 

It should be contained as the tuberous roots can spread quickly.

better get to the mint in this raised bed!

While these are sure signs of Spring, a peek inside the greenhouse 

and the tomato explosion there

is a glimpse towards Summer. More to come on that, soon. 

What is growing in your Spring garden? 

And what have you been doing in your kitchen 

with the spring bounty you find at your Farmers Market? 

Spring at the farm

 Signs of spring across Sonoma Valley continue to pop up 

and our work at the farm accelerates. 

Still in prep mode but now with an eye towards 

what we will plant where, and even more importantly when. 

Work at the farm at Imagery Estate Winery is in high gear, 

laying new lines for irrigation as we finalize the planting plan. 

We know these beds will be abundant with all the tomatoes 

that are now starting to grow in the greenhouse 

and we already have onions growing. 

Radishes are a staple on the menu at the girl & the fig, 

so we rotate where they will be, but we know we always need to be growing them. 

radishes at the farm

always top of the menu at "the fig:"
heirloom radishes
mixed seasonal radishes, anchovy butter & grey sea salt

onions at the farm

But some things can't wait for the larger plan at the farm. 

Our chefs at "the fig" have diners to please, so we make sure 

there are radishes in the beds behind the restaurant,

as well as parsley and other herbs. 

chives, beans, asparagus, rhubarb and nettle all are growing
in the garden outside the kitchen of" the fig"

And the chard that grows at the fig is always happy, now more so than ever.

"Moms" would be proud–we love our greens! 

We never can get enough of them and are always looking for creative ways 

to use them, whether trying the new idea of "massaging greens when raw" 

to make a sweet salad, or cooking them.

rabbit with greens & vegetables

And our friend, Marcy Smothers shares a great tip from her blog 

about "sleeping with lettuce." 

Who knew?

Do you have any tips about your greens?

And what's up with your spring planting?

Harbingers of spring

This week brings the long awaited first day of spring. 

Psychological shift of gears, yes, but the labors at the farm remain slow and steady. 

We've been saying this for weeks as the incremental work continues, 

so the marker day on the calendar is welcome. 

Somehow we know the momentum will likely change as well, 

hopefully picking up as we head into true high season at the farm.

Harbingers of spring abound though, offering us encouragement.

We were excited to see the first of our heirloom tomato seedlings in the greenhouse. 

This Heirloom tomato seedling grown

 in a mixture of coco-noir and organic compost. 

Before planting they will be transplanted into a larger container 

and slowly acclimatized to life outside the greenhouse 

in a process known as "hardening off."

"Young, pampered seedlings that were grown either indoors 

or in a greenhouse will need a period to adjust and acclimate 

to outdoor conditions, prior to planting in the garden. 

This transition period is called "hardening off."

Hardening off gradually exposes the tender plants to wind, sun and rain 

and toughens them up by thickening the cuticle on the leaves 

so that the leaves lose less water. 

This helps prevent transplant shock." 

Check here for details on three approaches to "hardening off" for seedlings.

now is an important time to nurture the delicate seedlings
so we can have gems like these!

In addition to transplanting the tomato starts, 

cabbage from the greenhouse is ready to make its move to the big time.

farm beds ready for greenhouse transplants

Other tidbits from the garden?

Do you discard the carrot top greens?

How about "carrot top pesto?"

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

Diane Morgan, author of the new book, 

Roots: The Definitive Compendium with more than 225 Recipes 

recently shared this recipe on NPR Radio's All Things Considered: 

"I almost always buy fresh carrots with their feathery green tops attached. 

In the past, I would invariably cut the tops off and send them to the compost bin. 

Honestly, it never occurred to me that they were edible. 

But the tops of other root vegetables are edible, 

so why wouldn't carrot tops be edible, too? 

One day I blanched the leaves, pureed them with a little olive oil 

and then used the puree as a gorgeous green accent sauce for fish, 

much in the same way I use basil oil. My next idea was to make pesto."

Makes about 2/3 cup

1 cup lightly packed carrot leaves (stems removed)

6 tablespoon extra-virgin olive oil

1 large garlic clove

1/4 teaspoon kosher or fine sea salt

3 tablespoons pine nuts, toasted (see below)

1/4 cup freshly grated Parmesan cheese, preferably Parmigiano-Reggiano

To Toast The Nuts

Toasting pine nuts, almonds, walnuts, pecans, hazelnuts, cashews and pumpkin seeds brings out their flavor. Spread the nuts or seeds in a single layer on a rimmed baking sheet, place in a preheated 350-degree oven and toast until fragrant and lightly browned, 5 to 10 minutes, depending on the nut or seed. Alternatively, nuts and seeds can be browned in a microwave. Spread in a single layer on a microwave-safe plate and microwave on high power, stopping to stir once or twice, until fragrant and lightly browned, 5 to 8 minutes. Watch them closely so they don't burn.

To Make the Pesto

In a food processor, combine the carrot leaves, oil, garlic, and salt and process until finely minced. Add the pine nuts and pulse until finely chopped. Add the Parmesan and pulse just until combined. Taste and adjust the seasoning. Use immediately or cover and refrigerate for up to 2 days.

Listen to the full interview with Diane.

We are always growing carrots at our farm. 

photos of carrot picking at the farm
by Jerry James Stone

Executive Chef John Toulze and Proprietor Sondra Bernstein
making sure our carrots taste just right

Many of the fig's favorite carrot recipes are featured in Sondra's newest cookbook, 

Plats dur Jour: the girl & the fig's Journey Through the Seasons in Wine Country

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

photo of sweetbreads with spring vegetables
by Steven Krause 

Even our bartenders are inspired by the orange jewels we grow at the farm.

tequila ginger rouge:
sauza tequila, canton ginger liqueur, orange juice, lemonade, beet-carrot puree.

Are you nurturing seedlings in a window box or greenhouse?

When will you transplant to your "farm?"

Share with us what you are doing these days 

as we are heading into the official start of spring?