Chef Victor Scargle of Lucy at Bardessono pulls ingredients for his Napa diners straight from the garden outside his kitchen. Year round, this geographically-blessed restaurant is able to grow almost eighty percent of it’s own ingredients, from vegetables to fruits and herbs.

We asked the chef, who includes gardening as part of his normal kitchen prep each day, to let us in on a few insights for gardening at home. Get your green thumb on with these perfect tips for beginners, then whip up this “freshly dug” carrot salad with the fruits of your own labor…