OK, so you’ve read that eating locally sourced food is a good idea. It’s green. It’s supporting the local economy.
In an article from Treehugger.com, John Ikerd, a retired agricultural economics professor, says local farms need not give priority to packing, shipping and shelf life issues and can instead “select, grow and harvest crops to ensure peak qualities of freshness, nutrition and taste.” Eating local also means eating seasonally, he adds, a practice much in tune with Mother Nature.
At our restaurant Stone House at Stirling Ridge, we like to use our own locally grown ingredients whenever we can because it simply tastes better. Located on site, Dancing Goat Farm (pictured) are where we grow our own vegetables and herbs. We are in the Garden State and we believe that our places of dining should reflect that heritage.
