FROM OUR GARDEN TO YOUR PLATE

We grow our own food.

Located on Blackhead Mountain Road (where we live, just 1/2 mile from the restaurant), our culinary garden spans over one acre. Using just soil, seeds, sun, and water (sourced from a pond on the property), we grow everything from seed.

Even though Julia’s Local has only been open since April 2023, the garden has been in the works for much longer. In 2019 we purchased the building on Heart’s Content Road, obviously not expecting there to be a global pandemic just on the horizon.

We pivoted. In 2020 we started preparing, plowing, and planting our garden ~ with the help of ‘Tractor Dan’ ~ while as we simultaneously embarked on a soup-to-nuts DIY building renovation, turning an old bakery into a modern restaurant.

So, crops that take many years to grow and harvest, such as asparagus, can be enjoyed by our dinner guests now.

We now have large-scale greenhouses filled with only heirloom and sun gold tomatoes. We have rows and rows of different root vegetables and peppers; garlic, garlic, and more garlic; loads of greens, kale, and spinach; berry and currant bushes; inoculated logs for mushrooms; and pockets of mint for our frozen mojitos in the summer and everyday dessert garnishes.

We also have a separate raised-bed garden for growing a wide variety of herbs; nasturtium and other edible flowers; and our beloved ground cherries (also known as husk tomatoes or gooseberries). And flower arrangements on the dining room tables ~ including dahlias, zinnias, sunflowers ~ come straight from here.

And every inch of our garage is filled with trays of different types of micro-greens, flourishing under grow lamps.

We hope you enjoy the fruits of our labor as much as we do!

Special thanks:
JD Eiseman, best neighbor in the world
Daniel Hartquist, world-class gardener