In a bid to get the best and freshest fruits and vegetables on their tables--and to capitalize on the organic-food craze--more restaurants are growing their own greens. Renowned chefs like Alice Waters of Chez Panisse in Berkeley, Calif., and Eberhard Mueller in New York City were the forerunners of the restaurateur-farmer trend, inspiring others to follow suit.
At the Herbfarm in Woodinville, Wash., each day's menu is set only hours before the meal in order to take advantage of the day's harvest from the restaurant's 6,000-sq.-ft. garden. Chef Benjamin Ford maintains an organic garden in his backyard for his Beverly Hills,...
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