Greetings from Le Jardin Du Chef at Halter Ranch!
As Summer has come to a close and we are in the midst of Fall, it is a great time to reflect on our first growing season here on the ranch. This year we were able to set an excellent foundation for the culinary garden program. I am excited to enter the next growing season with more knowledge, a clear vision, and motivation to grow good food for our guests. This year I single-handedly grew and managed the one-acre garden for Chef Paul. He used the produce for his delicious seasonal dishes served in the Halter Ranch Tasting Room. Yes, you read that right! The salad and vegetables on your plate were grown within eyeshot of where you were consuming it. Few restaurants or tasting rooms can say that about the food they are serving!
Throughout this year, I grew a wide variety of crops for Chef, including radishes, beets, chard, kale, basil, carrots, lettuce, tomatoes, cucumbers, eggplants, and flowers (to name a few)! After a busy year of watering, weeding, planting, and harvesting, I will let most of the garden rest for winter. In this blog, I will dig into the details of how I am managing the garden through winter and how I plan to reinvigorate our soil after a busy and abundant year.