There’s been a lot of buzz in the last few years about a movement called “farm to table”: Restaurants that source their ingredients from nearby farms. It has definitely raised the profile of local, sustainable food.
If you shop at the Manhattan Plaza farmers market, what we grow at Upper Meadows Farm has already begun to make its way to your table. But if your summer travels take you to northeastern Pennsylvania, you might also want to see what happens to our bounty in the hands of Mark Edmonds, co-owner of The Patisserie, which is located at the Hotel Fauchere in Milford, Pa.
Mark makes artisan breads, croissants, soup and sandwiches–all using ingredients that are as local and organic as he can. He recently combined some of our stinging nettles with Gruyere cheese to make the filling for a fabulous whole wheat croissant, and he’s done wonders with our asparagus and morels. He’s also got our maple syrup for sale.