After a bitterly cold winter we are so happy to have our gardens in bloom and be able to get our local produce that we love so much. Chef MacKenzie sources our local farm, Springledge Farm, for their micro greens, mesclun mix, cucumbers fresh herbs and tomatoes as they come into season. In our own organic hydroponic tower garden we have dill, arugula, basil, thyme, swiss chard and parsely coming along well. Chef loves the nice fresh flavors of the lettuce mixes and the softness of the greens. Restaurant salads, soups and garnishes will feature these wonderful greens and vegetables all summer long.