Farm to Table
de la ferme à la table
The farms around TSOP are known to deliver fresh homegrown produce to local restaurants in the area. These farms are associated with CSA so you get to know the farmers, their land, and their crops. There is this side of me that longs to be an expert organic, green thumb guru tilling the raised beds expecting a harvest. I know it is not as easy as it looks, especially at This Side of Paris where the climate does not allow for a long growing season. Growing up in the South in early spring, I remember my dad, would till the ground in preparation for the vegetable garden. He knew exactly what he wanted to plant. My siblings and I, on the other hand knew what would become of it — a playground for us to meander through the tunnel of green beans and bitter cucumbers. The “Big Boy” tomatoes were often picked before they could show off their size as part of the produce market game my brother and sister enjoyed playing.
We know we plan to enjoy cooking locally grown produce brought to us by our local farmers in the area. Much of their produce is sourced by local restaurants. However, if we decide to take a break from our ground work, we love supporting our local restaurants that source through local farmers.
Against the Grain is a certified biodynamic and organic produce grower not far from TSOP. Their modern approach to farming is helping their company expand their business to meet the demands for cleaner food consumption. They partner with one of our favorite restaurants in town. F.A.R.M cafe is a non-profit restaurant on W. King Street. It has a unique concept of dishing out high quality and delicious meals for lunch regardless of means. They stand by their motto, “pay what you can” and get a quality meal that is farm to table from local farmers in town. North Fork Farms is another small family farm serving pasture-raised high quality meat products without added hormones or antibiotics. They are a known meat provider to several local restaurants in the area such as Proper Restaurant— Boone’s local proper southern diner with all the fixins’.
For now, we are busy cultivating the flower beds for a bountiful perennial showcase of colors come middle of June. Finding the right plants to grow is half the battle. Thankfully, the soil at TSOP is extraordinary rich. We are borrowing gardening concepts from Paul Gautschi, founder of Back to Eden Gardening. The earth’s natural process of mulching the ground leaves for a very dark soil, rich in nutrients. This black gold makes the variety of ferns, hostas, wild irises, wild lilies, roses, and hydrangeas on the property to thrive. The property is a natural nursery for Cinnamon ferns, Ostrich ferns, Royal ferns, and Licorice ferns. Finding these all around the property, we have gathered enough variety for replanting in our redesigned garden beds. Along with the flowering plants, the variety of hostas, and the “Endless Bloom” hydrangeas propagated from our original plant back home will bring in the splash of colors and a source of flower cuttings all summer long.
We have also added large colorful terra-cotta pots around the gardens for added interest and an all year round pop of color. Most of what have planted at TSOP are perennials. With the warmer temperatures lately, I get excited to see little buds starting to pop up from the ground - weeds included. I discovered that pure vinegar works just as well to weeds as Roundup without the harsh chemicals, plus it is a fraction of the cost.
1. Terracotta pots in blue and white 2. David bust planter 3. Gardening stool 4. All in one bulb planter 5. All weather boots 6. Toile rain boots.