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?

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?

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."