Jeff Dawson is the master gardener and creator of the biodynamic gardens for Ubuntu Restaurant & Yoga Studio in Napa, California. Considered a “biodynamic guru,” Dawson also established the gardens at Fetzer Vineyards and Kendall Jackson Vineyards and served as the Curator of Gardens for Copia, the American Center for Wine, Food and the Arts.

Here he helps us understand just what biodynamics is and how it can be used in the home or community garden:

Q: What is biodynamics and can people practice it at home?

A: Biodynamics is a complex subject and practice. It requires a specific set of preparations, including composting and creating specific fertilizers. It also encompassed crushing up crystal and mixing it into the animal dung. This is because the crystal brings in heat and light to the plants. All in all, it is not something the average person can practice at home.

Q: Is there any single part of biodynamics that people can practice at home?

A: Yes, there is one small part called “gardening by the moon” but it takes a lot of skill with timing and consistency. “Gardening by the moon” is based on calendars. There are 12 constellations broken up into four parts -- fire, earth, water and air signs. With biodynamic gardening, you cultivate and harvest in accordance of these moons. Earth=roots/soil, Water=leaves, Air=flowers, and Fire=fruit. So, if you were looking to cultivate soil, you would want to do so during the Earth moon. Moon signs, contrary to popular astrological belief, last about 2 ½ days. If you were to plant beets two days before the full moon they would come out instantly as they would be drawn up through something we call “suctional force.”

Carrot greens are pretty tough customers, and that reputation is well earned—you’ll be giving your jaw a workout if you try to chew them straight off the carrot. They’re often tossed into a juicer as a “why not” ingredient for something like carrot/apple juice, and they’re definitely overlooked as a primary component in salads.

With some preparation though, they make an excellent addition to a summer salad, especially after you’ve used all your carrots in other dishes. I add carrot greens to raw fennel, diced onion, chopped basil, halved grape tomatoes, and diced feta cheese, tossed with a citrus-infused olive oil, and an herb-infused balsamic.

The anise flavor of the fennel combines nicely with the mild, grassy sweetness of the carrot greens. The onions add an aromatic bite, the feta adds a salty, creamy component, and the grape tomatoes add a bit of acid. It’s a tasty balance of flavors.

Just like radish greens, you want to soak and spin the carrot greens before chopping to remove all the dirt present. Also, chopping the carrot greens takes a bit of effort. You want them to resemble finely chopped dill when you’re done. I chop the fennel stalks and the carrot greens at the same time so they have a similar consistency.

In the last year, Maui’s Ritz-Carlton, Kapalua, has added an extensive array of organic chef's gardens – starting with herbs and then fruit trees and, ultimately, vegetables (175 varieties of vegetables, to be exact). The gardens were the brainchild of Executive Sous Chef Marc McDowell, who offers a personal tour of the gardens every Monday at 3 p.m. that also includes instruction on making a raw food spinach-and-berry smoothie he promises is “delicious.”

In undertaking the project, McDowell has found that growing the food for his kitchens is a lot of fun and inspiring. He’s also found that gardening can be a lot of work, but work he’s found a real passion for -- something he may have gotten from his mother, Mary, who was an expert rose gardener and able to see her son’s project come to life before being diagnosed with stage four cancer and passing away this summer.

I recently spoke with McDowell about the new gardens and some of the things he’s learned along the way. He’s also provided recipes for a cilantro-and-macadamia nut crust and a tropical citrus marinade, both of which can be used on fish, chicken or tofu. (Click “read more” for the whole article and to see the recipes, which are also listed under the “Recipes” tab.)