Peter Jacobsen doesn’t get mad at the herds of snails that have made Swiss cheese out of his organic kale. He gets even.
At the edge of his 1.5 acre Yountville orchard and farm, the dentist turned dirt-under-the-nails grower pulls open the lid of a wooden box to reveal hundreds of the slimy pests. Instead of baiting or poisoning them, Jacobsen invites them to his makeshift snail hotel, treating them to a diet of greens and cornmeal. Fat and happy, these garden troublemakers are eagerly snapped up for swanky dinner menus. Revenge is best served in a bath of butter and herbs.
Walking around the small backyard plot dense with rows of tomatoes, squash, flowers and fruit trees, Jacobsen casually acknowledges that he makes his living working with some of the best chefs in the country. The produce on his property along with that of next door neighbors, Hill Family Farms, grace the tables of The French Laundry, along with spots like Angele, Auberge du Soleil, La Toque and Redd.
Very cool! I like the blue…
Yeahh!!!!
Wow. very cool.
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