“One of our farmers said that at this point, it would make more sense for us to list the things on the menu that aren’t local,” said Drew Brown, a chef-owner of Piedmont, a restaurant a few steps from Durham’s farmer’s market and right next door to the city’s public herb garden.
The chefs at Piedmont have been harvesting the chives, rosemary and other herbs I've planted at "the city's public herb garden" as well as snipping the growing tips off of the Austrian winter pea that I planted as an edible cover crop. The theme of the garden is that every plant is edible. In addition to the pea cover crop , I also planted a wavy "S" curve of winter rye grain that is flowering now and looks fabulous.
Others who donate their time to sustain the Garden of Eatin' are Kevin Svara, who built the cedar arbor/bench, Bountiful Backyards, who planted the blueberries and fruit trees, Michele DeRose, wh0 cares for the ornamental vegetable garden, Rebecca Wellborn and Jonathon Nyborg who tend the medicinal plant garden. And I manage the culinary herb garden with the permanent mulch of purple gravel at the corner of Foster and Hunt as well as keeping the edible cover crops going and the burlap coffee bean bag mulch.