The idea of farm-to-table is second nature for most Portlanders, but it’s something Randy Goodman and Nancy Hunt, co-owners of southeast Portland’s Bar Avignon, take even a step further: seed to plate.

The Broken Fence Farm is a short bicycle ride from the restaurant and provides some of the food that appears on Bar Avignon’s strong, eclectic menu. The garden gets its name from the broken, rickety fence that surrounds the impeccably planted produce.

“Instead of farm-to-table, it’s seed to plate,” Goodman told Oregon Wine Press. “Nancy sources the seeds after talking with the chef about what we want; then we plant it, grow it and harvest it.”

Arugula, summer and gem lettuces and spinach are just some of the items that the garden provides as the lifeblood of Chef Eric Joppie’s ever-evolving menu. You’ll also see fresh Oregon tomatoes and frisee as options.

“I love it as a tool to teach cooks about ownership and see the entire cycle of seed to plate,” Joppie said.

It also keeps the wear-and-tear on the environment down.

“By nature, the restaurant business has a huge environmental impact, so we want to do what we can to be sustainable,” Hunt told Oregon Wine Press.