What better way to serve up a truly local meal than to grow the ingredients yourself? In our Garden Party series, we’re chatting with Feast On chefs to bring you the ins and outs of starting a kitchen garden. You’ll also get a sneak peek of what they’re growing…coming soon to a restaurant near you!
Brianna Humphreys
Chef and Owner,
Radical Gardens
Find their Feast On profile here!
Tell us about your garden!
My farm is located in Timmins. It’s about an acre in size and it’s called Radical Gardens. This year will be the 5th year that we have been in operation.
What are you planting this year?
This year we’re planting a really huge variety of vegetables, herbs and fruit. We have a full CSA and farmers’ markets to do so there is a fairly large amount of produce to grow.
Sounds like a big workload! Do you have help?
My boyfriend and I run the farm with a few family members and some staff.
What has been the best part about starting a kitchen garden?
The best part about growing your own food is the control of taste, smell, variety and colour that you have. Seed shopping always inspires new ideas for dishes.
How do you showcase what you grow on your menu?
Our menu changes everyday!
Any tips for a first time gardener?
Trial and error will teach you many things. Don’t be worried about failing!