The Garden at Blue Water

Grand Rapids, Michigan
The chefs at Blue Water have been cooking with fresh produce from the lakeside garden since 2002. The footprint of the garden continues to expand, with new items added each year. The yield from this year's garden will be the largest and most diverse yet. Take a look below at what's in the ground for 2024:

Edibles
tomatoes, hot peppers, raspberries, hops, strawberries, grapes, mint, cucumbers, rosemary, lavendar, amaranth, dill, borage, oyster leaf, kale, tarragon, chives, sage, thyme, oregano, red roselle, jelly melons, turkish orange eggplant, thai green eggplant, kajai melon

Floral
sunflower, strawflowers, starflowers, zinnias, zulu price, daisies, lantern plant, poppies, marigolds, pyrethrum