When our son, Matthew, and Jennifer, his business partner and wife, opened their restaurant, they chose the name Castlegarth to emphasize the link between restaurant and farm.  Our garden expanded to try to meet their needs and we now produce about 90 percent of their vegetables in season.  Because our growing season is relatively short, we have erected a polytunnel greenhouse which we call the covered garden.  In order to have an environmentally sound operation, the covered garden has no electricity.  The sun does the work, providing not only heat and light, but powering solar panels to pump water from a spring-fed pond.  This enables us to provide the restaurant with fresh winter vegetables such as kale, Brussels sprouts, cabbage, parsnips, and leeks until Christmas, and to start growing cold hardy crops such as salads, beets and peas in March.  Our heirloom tomatoes and peppers have an early start in spring and frost protection in the autumn.  We always look forward to meeting the challenges and reaping the rewards of another growing season.  Di Brearley