Digging Dirt Works
how our gardens are growing – 3/2/23
Staff farmer David Wagoner has launched DirtWorks. We’re going even deeper into our commitment to not only buying local, but growing local. DirtWorks is our initiative to tend a garden at every Holly Hill and Co. restaurant, not just for the beauty that plants bring us, but for their culinary possibilities as well.
It’s not too early to get some seeds in the ground. Ian Feeback, who leads DirtWorks at Holly Hill Inn, has already planted French breakfast radishes, sugar snap peas, spring onions, Butter Gem and mesclun lettuces. They’ll start showing up on our menus soon!
The kitchen herb garden just keeps getting bigger! It’s not technically an herb but Ian’s going to put in wasabi yama this year, along with stalwarts like thyme, rosemary, chives, chervil, parsley, basil, oregano and several varieties of mint.
As we expand the herb garden, we’re trying to make it easier to tend and harvest. Ian and David have spread a ton of mulch; it’s a sustainable way to separate lawn and garden spaces.
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Our Bouquet Garni
A bouquet garni flavors everything we do. It’s the perfect illustration of our focus on Kentucky’s food culture – and how our stories grow richer together. Farmer and long-time collaborator David Wagoner has brought our bouquet garni to life on the grounds of Holly Hill Inn and is a wealth of knowledge and creativity.
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