From garden to table

Orlondo's on Park Avenue grows fresh vegetables, like these peppers, in the backyard of the restaurant. (Credit: Eric Rowley/Metromix)

Many restaurants pepper their menus with items from Iowa farms, especially in the summertime. But some even pick produce out of their own gardens and serve the veggies and herbs just hours later. Here are a few local restaurants that grow their own ingredients a few feet from your table.

Le Jardin, 841 42nd St.
What they grow: Chef Tag Grandgeorge keeps flower garden boxes on the boardwalk behind the restaurant, where he grows tomatoes, beets, peppers and herbs like mint. In addition, he grows more heirloom tomatoes, peppers, chives and basil in his home garden for use in the restaurant.

Dishes to try: A new summer salad is on the menu, made with a fresh herb pistou of chives, mint and basil. The salad ($16) also has grilled chicken, orzo pasta, spinach, peas, radishes, cucumbers and vinaigrette. Later this summer, look for the tomatoes to be served with a drizzle of mustard vinaigrette, black pepper and snipped chives. Grandgeorge said the peppers will probably go into a pasta dish or fricassee (stewed meat dish).

Phat Chefs, 1300 50th St., Suite 206, West Des Moines, phatchefsrestaurant.com
What they grow: Owner Dean Richardson said the restaurant has several tubs and planter boxes on the patio where they grow lots of herbs - thyme, basil, oregano, marjoram, three kinds of mint, sage and rosemary (the restaurant's produce comes from local farmers). "We planted tons more than we ever have because the weather has been so mild," he said.

Dishes to try: Richardson said almost every recipe prepared by chef Hal Jasa has fresh herbs in it. Try pan-seared halibut with shaved fennel salad, lemon thyme cous cous and chorizo oil ($27), or spice-rubbed rack of lamb with a warm salad of caramelized onions, roasted red pepper, black mint, veal demi glace and creamy polenta cake ($32) on July's menu. Later in the season, the chef pairs herbs with fresh tomatoes on bruschetta.

Cafe di Scala, 644 18th St., cafediscala.com
What they grow: A garden behind the Sherman Hill restaurant features heirloom tomatoes, such as cherokee purple, red fig and green zebras, plus salad greens, and herbs like basil and mint.

Dishes to try: When the tomatoes are ripe they will go into a Caprese salad (layered with fresh mozzarella and basil). Owner Tony Lemmo said he hopes to change the type of tomato each week. Basil will be used to make pesto to smear on crostini (bread slices) and each day they hope to feature a different Frank's Pizza topping option. Now, you can sample fresh minto pesto on the rack of lamb ($13).

Orlondo's, 4337 Park Ave., orlondos.com
What they grow: Owner Patrick Orlondo Renda has been keeping a garden next to the restaurant's patio for years but has made it completely organic this year. He grows herbs like cilantro, thyme, sage, basil and Italian parsley, plus spinach, collard greens, artichokes, eggplant, tomatoes, green and yellow squashes, and both sweet and hot banana peppers.

Dishes to try: The restaurant is experimenting with veggie pizzas or rolled pizza pockets featuring wheat crust, garlic butter sauce, spinach and hot banana peppers, and raviolis with similar veggie fillings. Renda said August will be the best month to try fresh veggie pizza specials, when the squash and tomatoes are ready. Call 244-3637 for daily specials and prices.