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!
From the Ground up Culinary
Tell us about your garden!
The garden is approx 400sq feet. In this area I do high density planting for the least amount of weeding needed! This also maximizes yields.
What are you planting this year?
This year I am planting sunflowers, garden cress, radishes, green onions, tatsoi, lettuce, spinach, arugula, leaf lettuces, mustard greens, toy bok choi, baby turnips, baby kale, beet greens, baby Swiss chard, snap beans, lima beans, cabbage, broccoli, carrots, cauliflower, chard, sweet corn, cucumber and egg plant.
How do you manage all of that?
Gardening is the relaxing part of the job!!! Once planned out, a garden is more maintenance and upkeep than anything else.
Is this your first year running the garden?
No, I have had a garden all my life.
Any advice to first time gardeners?
Plan Plan and Plan. Once it’s in the ground you should know what it will be used for already.