HELLO JUNE, when produce gardens start busting out all over. Here are a few local joints that grow their own.
Brad’s Swingside Café Brad Inserra tends sage and thyme and flat-leaf parsley behind his homespun Italian restaurant and grows produce in “EarthBoxes” on his roof. 4212 Fremont Ave N, Fremont, 206-633-4057.
Café Lago The kids at Montlake Elementary up the street from this pasta mecca grow organic herbs to supplement the ones from farmers markets and the cafe’s own backyard. 2305 24th Ave E, Montlake, 206-329-8005; www.cafelago.com.
The Corson Building Georgetown’s idiosyncratic little Garden of Eden erupts with a colorful profusion that chef Matt Dillon turns into dinner. 5609 Corson Ave S, Georgetown, 206-762-3330; www.thecorsonbuilding.com.
The Herbfarm The granddaddy of the local grow-it-yourself movement cultivates over 150 crops on five organic acres. 14590 NE 145th St, Woodinville, 425-485-5300; www.theherbfarm.com.
Poppy You think the former Herbfarm chef isn’t going to keep a garden? There it is, right next to the parking lot, full of red mustard and purslane and buckets more. 622 Broadway E, Capitol Hill, 206-324-1108; www.poppyseattle.com.
Rover’s Chef Thierry Rautureau’s gardens supply apples, arugula, and tomatoes for his French standard-bearer. 2808 E Madison St, Madison Valley, 206-325-7442; www.rovers-seattle.com.
Sambar Aromatic roses become herbal infusions, and damson plums get muddled into cocktails at Seattle’s winsome Parisian bar. 425 NW Market St, Phinney Ridge, 206-781-4883; www.sambarseattle.com.
Trellis The chef maintains a five-acre farm in Woodinville whence come the lovage, lettuces, 15 varieties of pepper, 40 varieties of heirloom tomato—and so much more. 220 Kirkland Ave, Kirkland, 425-284-5900; www.trellisrestaurant.net.