Healdsburg restaurant Spoonbar at h2hotel and Waterbar in San Francisco are looking for fruit. Your fruit. Your heavy-hanging fruit. It's all part of an attempt to reduce their carbon footprints. Your fruit, picked at its peak, will spend minutes not days en route. According to the press release, "[t]his will be a delicious and eco-conscience addition to the meals and drinks that are already served at Spoonbar and Waterbar."

Running for the second year in Sonoma County, residents gather their homegrown winter citrus and trade it for dining credit at Spoonbar. And here in San Francisco, pastry chef Emily Lucchetti is asking for winter citrus for use in her seasonal desserts. "For each 10 pounds of Meyer lemons, kumquats, limes, oranges or any other variety of citrus in abundance, the restaurant will trade half dozen of Chef’s Choice oysters or any dessert on the list. Haul in 30 pounds and Waterbar will name the dish that uses the fruit after that guest for a day."

Here's what you can bring in: homegrown grapefruits, oranges, lemons, exotic citruses. Unsure of what fruit is acceptable? Then call Spoonbar at 707-433-7222 and Waterbar at 415-284-9922. Happy picking!