As great wines are born in the vineyard, memorable meals with friends and family often originate in the garden. In an effort to create a self-sustaining and holistic ecosystem, we cultivate what we consume: olive oil for cooking, organic fruit and vegetables, farm fresh eggs, herbs and honey.
Living sustainably means cooking simply and seasonably. In the summer and fall, we choose from an abundance of vegetables—heirloom peppers and tomatoes, cucumbers, eggplant, sweet melons, squash, and sunchokes.
We share our bounty with everyone working here and with neighbors and local restaurants. We also preserve fruit and produce to use during the year. In the winter, we focus on sweet root vegetables and slow-braised leafy greens. Springtime brings baby vegetables, asparagus, fava beans, frisée, arugula, and sugar peas.
Our menus are drawn from our edible garden and every season presents new opportunities for exploration. For recipes and ongoing information from our kitchen and culinary garden, click on our Farm Blog.