Albert Mayr from the French Laundry kitchen staff picks squash blossoms that will be used in a salad Wednesday August 18, 2010.The 3-acre garden, located across the street from the five start Yountville restaurant supplies 30 percent of the produce used, and the garden also acts as a test site. Right now, they're growing root vegetables from the Andes. Photo: Lance Iversen, The Chronicle