There were lots of onions, rosemary bushes in flower, and baby lettuces just getting started.
The gardener told me that in August, when the two-acre garden is most productive, it provides about 25% of the lettuces and vegetables used in the famous French Laundry restaurant kitchen. That’s about as locavore as you can get since the restaurant is across the street.
Until this trip to Napa, I had no idea that the beautiful flowers of fava bean plants were edible. Aren’t they gorgeous?
Then there were the sprightly chive blossoms,
and the fluffy red chard.
All for free!
Thanks Thomas Keller.