As I drove up to The Whitney this morning, I couldn’t help but notice the lush greenery that has sprouted up in our vegetable and herb garden.
Although the organic garden is small, we have taken every opportunity to add a touch of the garden to many of our dishes. We are growing a variety of herbs, such as cilantro, parsley, chives, basil, thyme and Israeli mint. We’ve also grown jalapeño, yellow peppers, bean, tomatoes and lettuce. The peppers will be used on our new calamari dish which we expect to add to the menu this week!