Brenda Couch & Brent Hebb, owners/proprietors of B&B Gardens, grow an array of produce, edible flowers and micro greens for local chefs, markets & restaurants through out Napa Valley. They can be found at the local farmer market, too.
“We were first asked,” Brent said, “to revamp, manage and maintain existing dilapidated culinary gardens at a winery in Rutherford. We grew so much in such a small space that we started selling our bounty at the farmers market and giving to the Food Bank.”
Last year the word got out that B&B was looking for a larger farm and Jay Schuppert, CEO at Cuvaison Winery, invited us out to look at the Carneros property. “We were very well received by Jay and winemaker Steve Rogstad,” said Brent. “They generously took us on a drive through the vineyards and offered us 2 acres. We signed a farm agreement for up to five years to farm the land.”
The farm is tucked just below the crest of a hill and protected from the Carneros winds. Walking through the rows of crops surrounded by vineyards, it is clear that Brenda & Brent are in their element. “We are overwhelmed by the generosity of Cuvaison and their vineyard management team, Walsh Vineyard Management.”
“We want to keep everything local. We sell to local restaurants and our local community at the farmer’s market,” say Brenda. Fume’, Oxbow Market, Zuzu and Farmstead are a few of the restaurants serving delights from B&B gardens.
B&B Gardens has now taken on a new endeavor. They have been asked to revive local Boca Farm, once run by Lizze Moore & Tim Rogers of Walsh Vineyard management. They are joining forces with a restaurateurs, Mick Salyer and Teri Letson, and local community farmers, Steve Konakis, Colby Eireman and Rob Keller. “We will be raising chickens,” Brent said, “growing produce, providing educational programs and have community garden beds available for a small monthly cost.”
If you are interested in a community garden spot, you can reach Brent Hebb at 707-287-0012. Besides the farmer’s market, you can buy their micro greens and produce at the Oxbow market. Keep your eyes open on local menus. Ask the restaurant if they sell locally grown food. NVL
Quick Pickled Radishes
1 bunch radishes
3/4 cup white wine vinegar or apple cider vinegar
3/4 cup water
3 tablespoons honey or maple syrup
2 tablespoons salt
1 teaspoon red pepper flakes
(this yields very spicy pickles, so
use 1/2 teaspoon for medium spicy
pickles or none at all)
1/2 teaspoon whole mustard seeds (optional)
Optional add-ins: garlic cloves, black peppercorns, fennel seeds,
Coriander seeds
Thin sliced radishes, stuff them into sterilized pint jar. Bring all ingredients to a boil and pour over radishes and refrigerate. Will last for several weeks in fridge.
Put garlic clove or chili pepper in jars with peppercorns and mustard
Seeds before radishes go in.
