1-5-11 Progress Report

Todays harvest was rainbow chard, tatsoi, bok choy, Arugula, chervil, lettuces, sorrel and some edible flowers.   Pictured growing in the Garden golden beets, carrots, radishes, tatsoi, arugula, mizuna, sorrel , edible flowers, escarole, Napa cabbage, lettuces, rainbow chard, collard greens and fennel.

In the pictures below you'll see Executive Chef Greg McDaniel and Chef Diana Bermudez harvesting in the garden and working in the kitchen on some of our cuisine.  Deering Bay is fortunate to have this garden where we can feature fresh, organic produce grown just yards from our dining room.  Total time from garden to plate...1 hour and 52 minutes!

Enjoy,

Tim