The Hartstone Inn Garden

It is summer in Cmaden and that means our gardens are growing here at the Hartstone Inn!  We try to grow as much produce as we can to use in the restaurant.  Here is a list of what we are growing this season:

Beets: Chioggia–an Italian heirloom with concentric white and red layers, and Red Ace–a deep red beet with beautiful veined green leaves.
Pea shoots
Carrots
Scallions
Lettuces: Merlot, Black-seeded Simpson, Devil’s Tongue, Red Sails, Romaine, Speckled Amish
Tomatoes: These Heirlooms–German Striped, Green Zebra, Yellow Pear– and then Sungolds (not an heirloom)
Eggplants: Ishiru, an Asian-style eggplant that has long, deep purple fruits
Shallots
Chard (golden)
Garlic: planted in fall, it will be ready to harvest in early August
Chervil
Fennel: Zeta Fino and Orion
Arugula
Tatsoi
Basil (Genovese)
Cilantro
Parsley: Italian flat-leaved
 
Perennials:  Chives, Summer Savory, French Sorrel, Rhubarb, Oregano, Thyme and Sage
Edible flowers:  Nasturtiums, Calendula, Lemon Gem Marigolds, Borage.  Soon we will plant Rouge d’Etampe Pumpkins (heavily ribbed and deep orange in color), Rattlesnake beans, Sunflowers and additional lettuces.
In the picture to the left are Chef Michael and a guest who is participating in our Chef for the Day class.  They are harvesting the vegetables to be used in that night’s meal.   Summer is a great time to be in the kitchen with Chef Michael as there is such a variety of fresh ingredients to work with!
 
 

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