As diners with wine glasses in hand stroll through the organic restaurant garden behind Mustards Grill in Yountville, they might spot shoots of French fingerlings, Russian banana fingerlings, purple Peruvian fingerlings, German butterball and Mountain Rose plants – and those are just a few of the heirloom potatoes that they’ll get to taste at Mustards Grill and Cindy Pawlcyn’s other restaurants, Go Fish and Cindy’s Backstreet Kitchen . With 2 full acres at Mustards Grill, half an acre at Go Fish and another 1.5 acres at her home, Pawlcyn grows about 20% of the produce for her restaurants. Throughout the three gardens, Pawlcyn plants as many heirloom varietals as she can, tracking down rare seeds.