The Carter’s passion for using only ultra-fresh produce in the cooking at their inn ultimately led them to begin their own organic gardens. Today, Carter House maintains the most extensive kitchen gardens used in any inn on the West Coast. Hotel Carter meals are imbued with an unparalleled level of freshness and local color as our garden produce is generally served the very day it is harvested!
In addition to supplying the inn’s restaurant with produce of the highest quality and freshness, the Carter Gardens have become a center for horticultural education, home to organic gardening seminars, lecture series, and interpretive tours given by the inn’s Master Gardener. Each afternoon, inn guests are invited to join in the harvest, helping chefs from Restaurant 301 collect produce for use in that evening’s meals – meals that set a new standard for what qualifies as truly “garden-fresh.”
“The inspiration, planning, & attention to the details, the collaboration among
the hosts, gardener, and chefs, all coalesce when the plates arrive on the tables.”
-Scott Meyer Organic Gardening Magazine
CULINARY HERBS
Rosemary, Tarragon, Dill, Golden Creeping Marjoram, Chives, Oregano Lemon Thyme, Chervil, Basil, Caraway Thyme, Italian Parsley, Sage, Garden Thyme, Winter Savory, French Sorrel, Silver Thyme, Summer Savory, Cilantro, Creeping Thyme, Marjoram, Mint
WEEDS
Chickweed, Mallow, Pepper Grass (Bitter Cress), Miners Lettuce, Dandelion, Sheep Sorrel, Violet Leaf, Sweet Cicely, Nettles, Lambs Quarters
FLOWERS
Milkmaids, Violas, Marjoram, Violets, Pansies, Thyme, Primrose, Scented Geraniums, Stock, Calendula, Bee Balm, Hawthorn, Borage, Hyssop, Snapdragon, Valarian, Anise Hyssop, Loreopsis, Chives, Chamomile, Passion Flower, Salad Burnet, Bachelor Buttons, Apple Blossoms, Carnations, Lilac, Mustard, Lemon Gem Marigolds, Lavender, Rose, Daisy (Bellis Perennis), Lemon Balm, Chrysanthemum, Hounds Tongue, Rosemary, Sunflower, Nasturtium, Sage, Squash Blossom
HOTEL GARDEN LIST
Potentilla, Rose Campion, Woolly Yarrow, Lion’s Ear, Saponaria (soap plant), Catnip, Germander, Campanula, Lobelia, Apple Mint, Tangerine Southernwood, Nemesia, Green Santolina, Schizanthus, Arabis Snowcap, Nemophil, Lemon Verbena, Black Radish, Forget-Me-Knot, Radicchio Red, Feverfew, Strawflower, Star Jasmine, Aloe Vera, Meadow Rue, Armeria, Nutmeg Geranium, Sweet Woodruff, Oriental Poppy, Delphinium, Lemon Tree, Francoa, Veronica, Japanese Anemone, Statice, Wild Strawberry
GREENS LIST
Red Chard, Petit Peas, Zuchini, Red Russian Kale, Snow Peas, Crookneck, Yellow Pear Tomato, Dwarf Peas, Vernandon-Haricots Verts, Gold Nugget Tomato, Kleinbol Beets, Delinel, Camp Joy Cherry Tomato, Chioggia Beets, Anaheim Pepper, Carmelo Tomato, Baby Turnips, Red Bell Pepper, Cornichons, Planet Carrots, Gold Green Pepper, Purple Broccoli, Baby Long Carrots, Pimiento Pepper, Romanesco Broccoli, Green Scallop Squash, Banana Pepper, Leeks, Mini Pumpkins, Purple Potato, Scallop Sunbursh Squash, Green Onions, Yellow F, Red Scallions, Blue Lake Beans, Sweet Dumplings
VEGETABLES
Red Chard, Petit Peas, Zuchini, Red Russian Kale, Snow Peas, Crookneck, Yellow Pear Tomato, Dwarf Peas, Vernandon-Haricots Verts, Gold Nugget Tomato, Kleinbol Beets, Delinel, Camp Joy Cherry Tomato, Chioggia Beets, Anaheim Pepper, Carmelo Tomato, Baby Turnips, Red Bell Pepper, Cornichons, Planet Carrots, Gold Green Pepper, Purple Broccoli, Baby Long Carrots, Pimiento Pepper, Romanesco Broccoli, Green Scallop Squash, Banana Pepper, Leeks, Mini Pumpkins, Purple Potato, Scallop Sunbursh Squash, Green Onions, Yellow F, Red Scallions, Blue Lake Beans, Sweet Dumplings
The Carter’s passion for using only ultra-fresh produce in the cooking at their inn ultimately led them to begin their own organic gardens. Today, Carter House maintains the most extensive kitchen gardens used in any inn on the West Coast. Hotel Carter meals are imbued with an unparalleled level of freshness and local color as our garden produce is generally served the very day it is harvested!In addition to supplying the inn’s restaurant with produce of the highest quality and freshness, the Carter Gardens have become a center for horticultural education, home to organic gardening seminars, lecture series, and interpretive tours given by the inn’s Master Gardener. Each afternoon, inn guests are invited to join in the harvest, helping chefs from Restaurant 301 collect produce for use in that evening’s meals – meals that set a new standard for what qualifies as truly “garden-fresh.”
“The inspiration, planning, & attention to the details, the collaboration among
the hosts, gardener, and chefs, all coalesce when the plates arrive on the tables.”
-Scott Meyer Organic Gardening Magazine
