While walking to The Black Birch for dinner, it’s easy to miss their kitchen garden tucked away and to the side. As it turns out, this small strip of land is chock full of the season’s first offerings, such as French and icicle radishes, tender spinach, and tiny beets with their greens. It was especially exciting to see Alabama Blue collards and Lincoln peas coming up, planted from seed courtesy of this year’s Heirloom Harvest Project. Thanks to Gavin for the quick tour — looking forward to all of this fresh goodness making its way onto their menu.