22 Minutes

Ask a Question about or notify us of an error on this page with: Farm to Table / Future Sustainable Garden

In this episode of Garden Travels, Dave journeys to Sonoma California Wine country to meet Chef Didier Gerbi. Gerbi traveled from France to the U.S. to find a restaurant that fulfilled his philosophy of using locally produced, organic food in-season. He found his match with the French Garden Restaurant and the 30 acre biodynamic organic farm owned by Dan Smith. Each morning Didier walks the field, picking the freshest producer to create simple dishes that reflect the unique flavors and feeling of the day. Always changing, the menu adapts to fit the bountiful harvest that through organic techniques encourage valuable pollinators and predators such as barn owls and bats.

Then Dave strolls the grounds of Van Dusen Botanical Garden with Garden Director, Harry Jongerden. Harry outlined his vision for a totally sustainable future for this spectacular 55-acre garden in the heart of urban Vancouver. During our visit, Dave and Harry spent time in the Heirloom Vegetable Garden, part of the Canadian Heritage Garden.

In this episode Dave’s favorites include: Lobelia ‘Grape Knee-Hi’ and Heuchera ‘Southern Comfort’.