With dedicated interest in promoting fresh, local flavor and as part of a continued effort to help sustain local agriculture, the Yardley Inn Restaurant & Bar is proud to announce its brand new Riverside Garden. The Riverside Garden replaces the inn’s longtime English Garden high on the banks of the Delaware River, just across Route 32. The new garden plot will be home to a wide variety of vegetables and herbs for immediate use from garden to table in all of the inn’s seasonal menus.
The Riverside Garden is a running dream that has finally come to life for the Yardley Inn and especially for Executive Chef Eben Copple. Copple is impassioned about preservation of area agriculture and using only fresh and natural products in his cuisine. Most importantly, the chef wants to ensure guests of the Yardley Inn receive only the highest quality produce and freshest, tastiest ingredients in every meal.
“The ability to raise my own produce and see the process through from the seed to the plate is amazing,” says Copple. “I’m really excited about it and can’t wait to get it underway. Our goal is to get four seasons of yield out of the garden, which is going to be a little tricky. We’re going to be learning a lot this year, but the payoff will be incalculable.”
This year’s Riverside Garden at the Yardley Inn will be home to a wide variety of vegetables and herbs, including peas, peppers, tomatoes, thyme, squash, eggplant, cucumbers, fava beans, cranberry beans, scallions, beets, radishes, turnips, carrots, arugula, frisee, kale, chard, mustard greens, trevisio, brussels sprouts, melons, gooseberries, rhubarb, cress, mache, every herb imaginable. Guests can expect to taste fresh, homegrown flavors from the Yardley Inn’s very own Riverside Garden as early as hopefully May, mingled with other local flavors from area farms and beef and poultry producers.
A river-fed sprinkler system will bring fresh water to the garden daily while the 20 white oak garden boxes offer diversity beyond a gardener’s wildest dreams. Each garden box provides a fresh canvas for any kind of vegetable or herb, allowing the perfect soil and compost composition, pH, and specialized care. A blend of peat moss, compost, and perlite fill the garden boxes, preparing them for the best possible crop this year.
E. Carson Meeder Fine Landscaping in Newtown brought the Yardley Inn’s dream to fruition, constructing the boxes and preparing the plot of land for its new and exciting purpose. The landscapers constructed each box using two-inch rough sawn white oak and then arranged the planter boxes for ease of planting, cultivating, and harvesting, all the while creating an aesthetic garden setting for the Yardley Inn and its guests.
“The desire to create a ‘food from the garden to the table’ menu was the beginning of this riverside garden area,” says Carson Meeder, owner and founder of E. Carson Meeder Fine Landscaping. “We designed this garden with the goal of incorporating all that is necessary to cultivate and maintain a very productive vegetable and herb garden while maintaining an aesthetic quality that would complement the historic Inn.”
In addition to its Riverside Garden, the Yardley Inn soon plans to reduce its landfill contribution by composting its food waste and some cardboard, recycling it into nutrient-rich gardening matter.
The Yardley Inn will be open for special holidays such as Cinco de Mayo, Mother’s Day, and Father’s Day, along with normal business hours throughout the spring, summer, fall, and winter. To make your reservations, call 215.493.3800 or visit the Yardley Inn Web site (https://www.yardleyinn.com) to make your reservations online.