Sometimes, in the hurry of preparing thousands of meals every month, I lose track of how connected our kitchen is to our farm. Two or three times a week I do a circuit of the kitchen, taking a quick inventory and scanning menus to prepare orders for our vendors. Lately I’ve noticed how short my lists are. So many things that I’m used to ordering are not on it:potatoes, onions, eggs, garlic, carrots,and chicken. The freezers and root cellar are filling up! Another wonderful thing is that our supply will last well into the spring.
In 2012, our farm sent us nearly $40,000 worth of meat and produce, over a fifth of my annual food budget. It will be more this year. When I think about the amount of time and energy expended by our amazingly dedicated farmers and everyone that helps them, it adds another layer of goodness to the meals that we serve. I can’t adequately explain the feeling I get when I see our diners enjoying a lunch or dinner that was grown a mere 300 yards from the kitchen.
Thank you Megan, Caitlin, Ellie, Kelly and too many more to mention. It’s a dream come true having so much good stuff at my fingertips!
