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Welcome to The Bernards Inn Garden

00 blog intro garden

Variety is key to planning a delicious home-grown menu.

05 blog greenhouse

With plenty of air, light and space, the greenhouse helps cultivate warm season vegetables such as peppers and cucumbers.

These plants do best with direct bright light.

10 blog microgreen

Micro greens are a greenhouse favorite. We use them to enhance the flavor, texture, and color of our salads, or alone as a garnishes.

15 blog Strawberries16 blog Strawberry cocktail


It’s been a great season for strawberries this year! Plump and ripe, you’ll enjoy them in our salads, desserts and at the bar.

20 blog plethora veggies

We grow a plethora of vegetables and herbs that inspire our menu planning including fresh arugula, eggplants, cucumbers, squash and squash blossoms, thyme and so much more.

25 blog maintaing the garden

Maintaining the garden is no easy task. Our team devotes about 12 hours each week to tending the garden.

30 blog intro herb garden

The Herb Garden
Some of our best menu ideas come to our chefs as they work in the garden like the scrumptious Corn Agnolitti which uses lemon, thyme, and wilted arugula picked fresh from the garden.

35 blog herb picking

Each herb is inspected for peak freshness and carefully picked before it reaches the restaurant.


36 blog herb garden

39 blog lavendar

The best time to clip Lavender is when the plant begins showing color. Bunches can be used for sachets and potpourri, or of course in food.

Lavender is excellent with duck!

40 blog haroldProprietor Harold Imperatore taking in the view and admiring the wide variety of plants, herbs and vegetables. It’s been a great growing season!

45 blog salad anyone

Salad anyone?

Looks like these leafy greens are ready for the kitchen cutting board.

46 blog salad red lettuce 


Amazing results, with no chemical fertilizers or pesticides!

50 blog radishes

Fresh radishes adorn our salads.

55 blog kitchen mascots

Our playful restaurant mascots help keep the rodents away.

60 blog bounty

Colorful bounty ready to head back to the kitchen, cutting takes place every morning around 10 am.

65 blog alex spitale

Chef de Cuisine, Alex Spitale, taking a break from a hard morning of gardening.

Follow us on facebook to see everyday pickings from our garden.

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Guest Monday, September 28 2020