and, thus, poggio and the poggio garden were born. >> this stuff is perfect.end about 3 times a week engaging in conversation of what's working and what's not working, what's he thinking of. the rugala is very good. the pepper crisp is great, but they all have a similar spice to them. grilled scallop with sweet white corn and basil butter and the basil is from the garden. and he's the only man crazy enough to put a garden in sausalito because there is no garden probably more expensive than that part of land that you saw today. ha ha ha. it's got a great view. >> so, no matter how big or small the farm is, fresh herbs are definitely making a comeback, winning over farmers, chefs, and diners alike, taking meals from the mundane to the magnificent with each and every bite. >> so, i would just invite people to try it, experiment. >> the bottom line is we're trying to make people happy. >> almost any dish, except maybe oatmeal, that we'll work on. >> steve mcshane here. mcshane's nursery and landscape supply. think of the best salsa you've ever had. it was the fres