Our garden is now operating at maximum capacity and everything is beginning to be harvested!
There are 6 varieties of edible flowers blooming and we currently have enough herbs to last us the entire summer. We use these every day in almost every dish we create. Our Executive Chef picked 42 tomatoes today from 5 different heirloom varieties and there are tons of green tomatoes which will be changing colour within the next few days. The currant plant produced enough currants to use in a dessert dish for a whole meal service as well. The four kale plants produced enough Kale to create 2 side items to feed the entire building with a kale salad for lunch and sautéed kale for dinner. Some plants will be removed soon to replant more kale and add beans, Brussels sprouts and beets.