When the vegetable garden at Arrows Restaurant in Ogunquit, Maine was first planted to supply fresh produce for the menu, the idea was so far ahead of its time that the trend of farm-to-table didn’t even exist.
That was in 1992, and, as Maine Eater pointed out the other day, “you could fill a small library with everything that’s been written” about Arrows and its owners, chefs Mark Faier and Clark Frasier. (The two, in fact, even competed against each other briefly this summer on season four of Bravo’s Top Chef Masters). Here’s a look at the Arrows garden, two decades in:
Above: The kitchen garden combines beds of flowers —such as sunflowers and daisies—with fruits and vegetables. This year’s crops included radicchio, strawberries and dinosaur kale. Photograph by DSH via Flickr.
Above: Of the garden’s early days, Mr. Gaier says, “When we first planted it, it was to supplement the produce we were getting from our suppliers. Now we’re not buying any produce.” For an interview witih Mr. Gaier and Mr. Frasier, visit Maine Eater.
Above: Thai peppers and parsley in a raised bed.
Above: Zinnias and salvia. Image by DSH via Flickr.
Above: Blueberry bushes.
Above: Perennial beds border the restaurant. Photograph by DSH via Flickr.
(N.B.: For more, see 436 images of Inspirational Gardens in our Gallery of rooms and spaces.)