A Farmer's Chef

   One of the best things about having a restaurant outside of the city is how close we are to the food.  There are a handful of farms within 10 miles of the restaurant that have beautiful produce to pick from.  And moreover, theres a plethora of wonderful farms markets in the area.  I spent this morning at the Franklin farmers market with Tyler Harris of T's Greens. 

    Tyler has a small operation that is doing big things.  Tyler has passion.  He seems very laid back but to see the excitement in his eyes when he talks about what he grows or when he hears what we are doing with his produce at the restaurant is inspiring.  I mentioned my past blog post about art in reference to food and he told me he has been thinking about art in reference to food as well.  He compared himself to the guy who makes the paints and us to the painters.  It was an inspiring comparison. 

    Tyler usually comes in a couple times a week with a small cooler of greens, chickpeas, and wheatberries so rarely do I ever get the chance to see his true bounty.  The dude's got a lot of great stuff to offer! beautiful tomatillos and husk cherries, great peppers, hot and sweet.  Also, a KILLER greens mix.

    It was a lot of fun seeing the Franklin market this morning.  I didnt spend a ton of time there as restaurant duties call but it was exciting to see what all of the local farmers were offering.  Its important to keep in mind that this is often their lively-hood.  And as a chef, I'll admit it is incredibly difficult to support individual farmers.  Many restaurants rely on one or two purveyors where we can get everything from cheese, to onions, to beets, to ice cream.  It's incredibly easy. 

   The road less followed, the more difficult road is supporting local farmers.  It means more leg work, careful ordering, changing a menu regularly due to daily availability.  It means driving to them rather than them always coming to you.  But in the end its about sustainability, supporting the community, and terrior.  I really want people to go out there and see these markets.  I want people to try something new, pick something up you havent used before and cook it at home.  Taste the earth you live on.  These local farmers are doing great work and we all need to make the extra effort to support them.  Stop by and visit Tyler and let him know the people from Tastings sent you and that you want some delicious greens or husk cherries.  Ask him how he prepares them.  Theres a lot left to learn here.