Kitchen

When we say

-local and organic whenever possible-

this is what we mean:

We go through 100 pounds of kale a week in the summer.  If we get 60 lbs combined from Pilot Hill, Bakehouse Bounty and Blackwater, we will augment that with an order from Island Food Products, a local food purveyor.

Carrots will always be organic – non-organic carrots are particularly susceptible to chemicals because they suck their nutrients from the ground.  But, when Emily Palmer’s carrots (Bakehouse Bounty) come in, they are no longer certified organic, but  are  considered local, and we know because we watch her farm, pesticide free.

Most of our grains and beans are organic, we currently don’t have an island source.  Other items may be “conventional” because of the price, season or availability.

While we’re always clear about the origin of our meats and eggs, we go through vegetables too quickly to update everything.  But, if you

eat our homefries enough, you’ll be able to tell when Lisa Fischer has been by with her organic heirloom fingerlings.

Photo Credit: eli.dag [photographer]