We set out to create a menu based around improving our supply chain impact, sustainability, and relationships with local suppliers. We’ve worked with local farms like certified organic Moon Valley Farm in Woodsboro, MD to see how we can supplement their own efforts. Here are our insights:

Utilizing the green parts of plants that would normally become waste such as tomato, ginger, turmeric, or strawberry leaves helps to create additional revenue for the farm and reduce waste products. Legumes such as peas and beans are restorative to the land, reducing the need for any fertilizer which can be harmful to the environment. Similarly, fresh herbs are very helpful to a farm since they are a natural pest deterrent, can be grown without the use of fertilizer, and create a beneficial environment for pollinators and good pests. We process most products we use behind the bar, so we can take produce ‘seconds’ or ‘ugly fruits’ that the farm might not be able to sell at market. Furthermore, by finding uses for ‘cover crops’ that can often become waste, we are able to find new revenue streams for the farms.

We hope you enjoy exploring the ways we have utilized these techniques and products in our Farmer’s Market menu.