We are lucky to have many restaurateurs who have been supporting our farms
as they have been coming on board. Some are starting to find ways to source
foods not just when the summer crops are in full swing, but year-round from
hoop houses and dairies and grain and meat producers.
Local is more likely
to be fresh, organic, grass-fed and non-GMO. So ask your waiter "where did
this food come from?" or "do you have a fresh, seasonal and local menu
choice?" next time you dine out.
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