Quince is getting spring fever and the obvious symptom happens to be green thumbs. Sous Chef, Benjamin Benbow has been growing microgreens and herbs in the Quince basement, working with vermiculture, and making big plans for an expansive, outdoor Quince garden this spring with the help of Chef Andy Motto, and the Quince kitchen staff. Plans are underway for a rooftop garden as well as a garden in front of the building which will create a wonderful and edible display for guests dining outdoors. Follow us on Facebook to see photos of the garden progress and more detailed explanations of the project.
We're so excited to have the foundation of our veranda garden beds secure. All of our bushes have been removed by the teamwork of the Quince staff (follow us on Facebook to see photos chronically all of the garden activity) and we are ready to start planting! We have many exciting and eco-friendly aspects of this tremendous project that we'll be updating all of our guests and fans on regularly, mostly through our Facebook page and hopefully through some email updates.
Planting has begun! The first round of vegetables, herbs, and flowers have been put in, and we will have more plants joining their brothers and sisters deep within the earth in the next few weeks. Planting will happen in stages to ensure that there is always something fresh and delicious reaching its peak so that we can do continual harvesting. Walk on by and see what's new in the garden! |
