The Garden's Plan

definition of "grow" (from the dictionary)

[groh]  verb, grew, grown, grow·ing.

verb (used without object)

1. to increase by natural development, as any living organism or part by assimilation of nutriment; increase in size or substance.

2. to form and increase in size by a process of inorganic accretion, as by crystallization.

3. to arise or issue as a natural development from an original happening, circumstance, or source: Our friendship grew from common interests.

4.to increase gradually in size, amount, etc.; become greater or larger; expand: His influence has grown.

5.to become gradually attached or united by or as if by growth: The branches of the trees grew together, forming a natural arch.

The farm is all about growing—obviously the vegetables we plant, 

but also about our own growth. Others have written about how

 "gardening can be considered a metaphor for life." 

And the more time and effort we spend farming, the more we understand this. 

Executive Chef John Toulze has talked before about how "farming teaches us how to cook," as we pay attention to the seasons of the farm which may or may not 

fit the season as we expect. The ongoing work at the farm teaches us patience in broader ways as well—applied as we work the land, plant the seeds 

and tend our plants as they grow according to their own plan. 

John planting seeds for cover crops

some growing better than others

Then like most important lessons in life, the patience we bring 

to this project somehow becomes a greater part of our lives. 

"The thing about gardening is that you realize you can’t rush things. 

A seed takes a certain amount of time to sprout, no matter what you do."

the collard plants seem to be thriving

broccoli starting to grow

"A plant or tree takes a certain amount of time to grow, flower, 

or bear fruit, no matter what you do—some things grow as we intend, others do not." 

This may seem like a simple concept, but it is often challenging 

to apply to other areas of our lives. 

Which is why gardening is a good reminder to us in how to live. 

Because the garden has its own plan—and the plants, with perhaps 

a bit of help from us, and a lot of nurturing from nature will grow as they will.

Some plants are flourishing at the farm and some are not doing as well.

the lower beds when they were just planted

most of the plants are beginning thriving

but we are not sure about the beets yet

This is especially true at this time of year. 

We worked hard to get the winter crops planted before the rains 

especially the cover crops necessary to nourish the soil 

throughout the winter in preparation for spring planting. 

the clover beds will do well this winter

and most of the vegetables in the lower beds

should soon be on the menu at the girl & the fig

radishes are always growing at the farm
photo by Steven Krause 

to keep up with demand for our heirloom radish starter,
perennial favorite on the menu at "the fig."

Chinese snow peas 

and our lush kale always thrives at the farm

on the menu now at the girl & the fig:

braised short rib, yukon gold potato croquettes, braised kale, natural jus

Do you find gardening meditative? 

Does your time in the garden help you clear your head or find creative solutions? 

Or, does it just help you relax as you muse on what to cook with what you grow?

"Cold proofing your salad"

Knowing that the rains were coming, we doubled down 

on what needed to be done at the farm. There was emphasis on 

completing the work on the beds so the soil would be nourished 

and well treated prior to the soaking that is sure to come. 

And on this day of toil, as the days were getting shorter, 

heralding winter, we did our first round of planting 

the vegetables that will be our winter garden.

As we labored, we noticed the last hurrah from summer, 

red peppers still ready for picking, reminded us of summer 

while they resemble Christmas ornaments on a tree. 

By the time you are reading this, the peppers have been picked 

and have lent their tangy spice to one last dish this season. 

But this winter, we will still be able to enjoy our peppers 

from the farm–there are no doubt chili flakes in the pantry 

from peppers John dried on the roof at ESTATE this summer!

The other trophy from this summer's garden are the 

last tomatoes that didn't ripen in time for chef magic, but will 

become part of the rich compost we create as the farm 

changes from one season to the next. All part of the ongoing cycle 

of our biodynamic farm, ensuring the most sustainable use of everything at the farm. 

And, so we are now truly in winter garden mode. 

The sunchokes that rose up taller than most of us, are all gone, 

with only a few stubborn tubers still clinging to the ground. 

We've dug those up and cleared away the plants. 

Sunchokes can be obstinate insisting on staying or recurring, 

which is why we planted them at the end of the rows near a path. 

can you believe these "homely" looking tubers would adorn
a dish served at the James Beard house?

But those same deep roots that may be willful about recurring 
bring nutrients far down into the soil benefiting other plants.  

John is still deciding what to plant here. 

While he ponders what to do here in the upper beds,

the plan for the lower beds has been set. We will have 

radishes, chioggia beets, collards, bok choy, Chinese snow peas and broccoli. 

A hearty and diverse winter garden sure to inspire the chefs 

at the girl & the fig and the fig café and winebar. 

lower beds planted with vegetables

all those veggies as starts in the greenhouse prior to planting

Spicing up the vegetables in our winter garden, 

as well as for the chefs in the kitchens, 

we are growing walla walla and Italian torpedo onions, 

which also were nurtured as starts in the greenhouse 

at "the fig" before planting in the ground. 

row of Italian torpedo onions just getting started

You can be inspired by these reliable vegetables 

whether you are growing them in your winter garden or finding them at a farmer's market. Always good to steam or roast, some of these vegetables can become a winter salad, 

so creative and tasty, it just might rival what you do in the lush days of summer. 

Popular food writer, Mark Bittman recently wrote about "cold proofing your salad:" 

"With all due respect to tomatoes, potatoes, eggplants and all the other vegetables 

we’ve enjoyed for the last few months, the champions of the moment 

are beets, turnips and radishes. Incredibly — though not surprisingly, 

since there are no surprises here — the beets, turnips and radishes 

give you greens to use in salads or for cooking,

 as well as roots you can eat raw or cooked."  

Mark also has some interesting tidbits to share—did you know that 

"beets are chard grown primarily for their roots; 

chard is beets grown for its greens"—and some great recipes. 

the beet salad at the girl & the fig

will be the product of these beets just beginning at the farm

we are always growing chard and radishes at the farm

It's important to us to keep our farm growing even in the winter.

What are you planting for this season? 

Any recipes to share for winter vegetables?

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."