Spring cleaning

Well, despite the recent warm temperatures and much as we are

all hoping it is springtime, it's not quite here yet.

Judging by the calendar, we've got about 5 weeks

until March 20, the Spring Equinox, and the official first day of Spring.

But of course, nature, the weather and the farm follow their own "inner clock,"

and we in turn pay attention to their rhythms as we go about our work.

A recent stop at the farm brought this to mind

as well as looking at the definition of "spring.

spring  (/spriNG/)

Verb Move or jump suddenly upward or forward.

Noun The season after winter and before summer.

The season after winter and before summer–pretty simple and to the point. 

Certainly spring is its own season and when it is in full force, 

there is much to enjoy at the farm–a lot of hard work and the time for planting in earnest, 

as well as a more accelerated opportunity to harvest. 

Spring is the time we can expand our "farm to table" experience at the restaurants, 

when the chefs are presented with more options directly from the farm. 

Matt from Local Landscapers with just picked garlic
on his way to "the fig" kitchen

happy chef with just picked carrots
photo by Steven Krause from
Plats du Jour: the girl & the fig's Journey Through the Seasons in Wine Country

But there is something about the "after and between" concept of the definition. 

That moment is exactly where we are now. 

That space following winter but before summer's full bloom 

and we are filling that space with "spring cleaning" at the farm. 

Clearing beds, working the soil, getting ready for spring planting. 

And in a way, that work is a "move forward," 

which is the other definition of the word spring. 

Works perfectly, right?

farm beds cleared as we prepare for spring planting

what will Executive Chef John Toulze plant here? 

replacing the black lines for irrigation needs to be done before planting

we are working to get the soil as rich and healthy as possible

One part of our "farm," where it is always spring or summer 

is our greenhouse behind "the fig." 

While the temperature in the greenhouse can get really warm in summer, 

even now and during the last few cold weeks, it has been 70 degrees inside. 

Our microgreens are very happy there. 

And the chefs are even happier that they can dash outside, 

cut some fresh greens and sprinkle a bit of spring 

 from our garden on your dish just as it is whisked from kitchen to table. 

Interested in growing microgreens at home?
Here's an instructional video on how to do this.

One of our microgreens is mustard, which is not the same 

as what we are growing at the farm at Imagery Estate Winery. 

The mustard beds at the farm, like those you see in neighboring vineyards 
this time of year, are good cover crops which will be tilled into the soil 
to provide good nutrients. 

According to Mark Uchanski, a professor of vegetable physiology:

 "Plowing the mustard plants into the ground leads to increased soil organic matter, 

which can result in better yields and larger, healthier plants. 

mustard beds at Imagery farm

"Mustards are a good cover crop for a variety of reasons. 

One of the main benefits is that they have high levels of glucosinolates.  

 According to Cornell University: ”The practice of using mustard cover crops 

to manage soil-borne pathogens is known as biofumigation. 

 Biofumigation is simply the suppression of various soil-borne pests 

and diseases through naturally occurring compounds."  

It is possible that some of the mature greens 

may be harvested but that is not their main purpose. 

The tasty mustard greens we are now enjoying at the restaurants 

come from the delicate microgreens growing in the greenhouse,

which are not allowed to mature, but are brought to you 

when they are small but oh, so sweet!  

mustard microgreens in the greenhouse

mustard cover crops at Imagery farm

Well, all our hard work at the farm and in the kitchen must be paying off. 

We just got a rave review for the girl & the fig restaurant.

If you haven't been there in awhile, come by to see and taste what we are doing. 

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

If you want to have microgreens at home, here are more growing tips.
And what are you doing at "your farm" 

in this "space" between winter and summer?

Small but mighty

planting micro greens

We are growing micro greens in the greenhouse behind "the fig."

Besides how good they taste, "the advantages of these tiny leaves 

less than 14 days old are many, their proponents say. 

They make vibrantly hued garnishes to salads, sandwiches and soups. 

And whether they're spinach, pea, beet or purple mustard, 

micro greens are rumored to pack even more nutrients that their adult versions." 

In this recent story on NPR, a researcher with the U.S. Department of Agriculture 

revealed startling results of the first scientific analysis of the nutritents in microgreens.

our arugula micro greens

"The researchers looked at four groups of vitamins 

and other phytochemicals – including vitamin C, vitamin E, and 

beta carotene — in 25 varieties of microgreens. 

They found that leaves from almost all of the microgreens had 

four to six times more nutrients than the mature leaves of the same plant."

Bull's Blood Beet micro greens

Beets are one of our most beautiful and especially healthy vegetables, 

supporting cardiovascular health and possibly lowering cholesterol. 

So the recent nutritional study means the popular Bull's Blood Beet

scarlet micro greens that adorn a salad are not just looking pretty! 

When these mature, their deep red (albeit) tiny leaves are sweeter than radicchio.

micro greens are different than sprouts 

And then there's the taste. 

They can have surprisingly intense flavors 

considering their small size, though not as strong as mature greens and herbs. 

Micro greens range in size from one to one and a half inches long, 

including the stem and leaves. A micro green has a single central stem 

which has been cut just above the soil line during harvesting. 

It has two fully developed cotyledon leaves and usually one pair very small, 

partially developed true leaves. The typical stem and leaf configuration

 for micro greens is about 1” to 1½” in height, and ½” to 1“ in width across the top. 

Small but mighty indeed!

Here's a list of varieties and descriptions of micro greens  

And the video below shows you step by step how to plant these babies. 

Micro greens don't last long, so our chefs check the greenhouse 

and harvest them as soon as they can.

So, they might be incorporated into a salad or garnish 

any of our dishes, whatever inspires the wizards in the kitchen. 

You'll just have to see what's on the menu each day or better yet, 

stop into our restaurants at the girl & the fig or the fig café and winebar. 

Have you tried growing micro greens? 

Let us know how you use them or any tips for growing.

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."