It’s nearly 3 acres in Yountville, across the street from Thomas Keller’s famous French Laundry where its bounty is put to use.  Gardener Tucker Taylor starts by providing seed catalogs to the chefs and eventually informs them of the results in their nightly menu planning meetings.  In addition to vegetables, he grows herbs and edible flowers.  The chefs are not allowed to repeat the same ingredient in more than one dish of the menu so they appreciate a variety of fresh choices. (Related article: a day/night in the French Laundry kitchen)