Blanche Lennie Cruz comes to us after working in nursery management and plant purchasing at Smith and Hawken and running the culinary garden at Chalk Hill Winery. She had created her own company OTB (out of the box) ORGANICS and can work her magic for you too! (707.829.7111) We grow organically and sustainably. The garden and the kitchen take turns at dictating what goes into the dirt and what comes out. As a part of their daily prep work, our cooks take turns in the garden seeing what is ready.

This drives changes on our menu. We are also known to run out in the middle of service to harvest rather than "86" an item (AKA take it off the menu for the night). Now that is "JUST PICKED!" Blanche brings much soul and story to her work in the zazu chefs' garden. She has a BA from NYU, plays cello, is a solo big boat sailor and an avid long distance bike rider. Come and walk through!

Here is some of what we have been growing: HOSUI ASIAN PEAR, BAY LEAF, MEYER LEMONS, MUSCAT GRAPES, POMEGRANATES, MEIWA KUMQUATS, DAPPLE DANDY PLUMS, GOLDEN & RED RASPBERRIES, ALPINE STRAWBERRIES, BRONZE FENNEL, SHISO, FLAT LEAF PARSLEY, CARDOONS, TARRAGON, MARJORAM, SAGE, LEMON THYME, ROSE GERANIUM, SORREL, SPINACH, MESCLUN MIX, ARUGULA, OPAL BASIL, BASIL, RUBY BEETS, RAINBOW CHARD, LACINATO KALE, GIGANTE BEANS, BLUE LAKE BEANS, PEA VINES, GREEN GARLIC, CHIVES, SQUASH BLOSSOMS, HEIRLOOM TOMATOES, CELERY, Lavendar, rosemary, olives, and papaloquelite, HEIRLOOM PUMPKINS: CINDERELLA, AUSTRALIAN BLUE, DELICATA, SWEET DUMPLING, Rouge D'Etampe, ZUCCHINI, & PATTY PAN SQUASH