A group of local chefs has come to an agreement to care for the kitchen garden at Copia and use their produce. It's spearheaded by chef Ken Frank from La Toque.

"The agreement is done, we're getting our proof of insurance together and should have the keys in a few days." The "Downtown Napa Chef's Garden Co-op" will take over care of the organic kitchen gardens until a new long term use for the property is determined. 

Copia maintained a huge seed library and they have been granted access to that as well. "We are working on a plan to share the surplus seeds with the master gardener community as there are simply more than we would ever need," he says. 

The members of the group are Angele, Hog Island Oyster Company,
Pearl, Zuzu, Pizza Azzurro and La Toque.
   

Ken says, "We won't be starting for another week or two but the deal is done. It is basically a hand shake, and we'll take care of the gardens and put them to good use, they keep the water on and provide security, but the lawyers still had to write everything down."

Ken also reports that the group is also looking for an "angel" to help finance moving the Copia greenhouse to its new potential home at Connolly Ranch to be part of their sustainable program and "edible schoolyard." 

This is great news for Napa, the chefs and patrons.

Grace Ann Walden of Oakland released the first details in her  newsletter (gaw@sbcglobal.net); I had been sitting on the information for months with a promise that I could release it first. 

The same thing happened with the taqueria in the Oxbow Market last week.

It seems that every time I agree to hold something at a friend's request, I get scooped. I think I've learned my lesson.