Ricciuti’s

I am fortunate to live just 5 miles from my restaurant on close to 3 acres of land in Brookeville, Md.

This year I started a serious garden for myself and for the restaurant. I have two 450sf plots and one 250sf plot which I use for greens. So far I have been able to harvest lettuce greens and herbs for the restaurant.

My herb garden contains 7 varieties of basil, 2 types of sage, 2 types of thyme, cilantro, oregano, parsley, lemon verbena, tarragon, bay leaf, mint, rosemary and lavender. I am also growing tomatoes, peppers, eggplant, beans, cucumbers, blueberries, strawberries, potatoes, squash, corn and melons. I started an asparagus bed but won’t see anything until next year. So far the cool wet spring has kept the lettuce growing and growing and growing. I eat it almost everyday and take some to the restaurant.

This year I also built an awesome compost bin. I would like to add more plots in the fall for next year.

Tags: gardens, local, ricciuti's

This entry was posted on Tuesday, June 24th, 2008 at 3:22 pm and is filed under Uncategorized, ricciuti's. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.