Here’s what we grow in our one-acre garden ~ managed by Daniel Heartquist {aka ‘Tractor Dan’} and Chef Henning ~ located on Blackhead Mountain Road, just 1/2 mile from the restaurant:

acorn squash, anise hyssop, arugula, asparagus, badger flame beets, basil, belgian endive, bibb lettuce, blackberries, black currants, bok choy, borage, boston lettuce, broccoli, broccolini, broccoli rabe, bronze fennel, brussels sprouts, bulls blood beets, burdock, butterhead lettuce, butternut squash, calendula, carrots, cauliflower, celeriac, cayenne peppers, chervil, chicory, chioggia beets, chilies, chives, cilantro, claytonia, collard greens, corn, cucumbers, curly kale, daikon, delicata squash, dill, dinosaur kale, escarole, fennel, french breakfast radishes, frisée, garleek, garlic, green beans, green bell peppers, ground cherries, habanero peppers, heirloom tomatoes, hakurei turnips, hungarian wax peppers, italian dandelion, jalapeño peppers, kabocha squash, kohl rabi, leeks, little gem lettuce, lodi squash, lovage, mâche, micro-greens, mint, mizuna, mustard greens, napa cabbage, nasturtium, oak leafe lettuce, okra, oregano, oyster mushrooms, parsley, parsnips, pea shoots, poblano peppers, pumpkins, purple eggplant, purslane, radicchio, raspberries, red currants, red bell peppers, rhubarb, rocket, romaine, rosemary, rutabaga, sage, salanova, salsify, savoy cabbage, shallots, shiitake mushrooms, shishito peppers, sorrel, spinach, strawberries, sugar snap peas, sunchokes, sungold tomatoes, swiss chard, tarragon, thyme, ugly apples, watercress, watermelon radishes, yellow summer squash, zucchini