Today, Maine is filled with vacationers, summer homes, and new restaurants. But in 1988 when chefs Clark Frasier and Mark Gaier left northern California to open their dream restaurant in Southern Maine, finding enough fresh ingredients was a challenge.

Like all can-do Americans, they did something. A ragged field of witch grass was turned into a garden and they learned to coax a nine-month growing season out of the chilly earth. Now, these culinary pioneers grow ninety percent of the produce they serve.

Born of necessity, the Arrows garden is the soul of this destination restaurant, deemed One of America's Best 50 by Gourmet Magazine. Frasier and Gaiers tell us how they did it: part innovative cookbook, part how-to garden primer. Focusing on fresh vegetables, fruits, and herbs, recipes include Asparagus with Mizuna, Blood Orange Vinaigrette and Prosciutto; Steamed Lobster, Southeast Asian-Style; Grilled Rib-Eye Steak with Herbs and Caramelized Onions; and Orchard Apple Crisp. You'll also learn how to extend the growing season, build an herb box, select heirloom tomatoes, smoke trout, preserve herbs, roast salmon on a cedar plank, and more.