“Grown 75 feet from our kitchen. Local enough?” That’s the provocative question posted above Smart Farm, a vertical garden on public view at this recently expanded facility. For one event, basil was harvested for a gazpacho and as garnish on a cocktail made with local vodka and honey. For another upcoming event, catering is working with menu planners to grow and feature mustard greens in red shiso pickle and shiso giardniera.