We get a lot of questions from in store visitors and via email, so here are some brief answers to the most frequent.
If you have others, please feel free to send us an e-mail at firstname.lastname@example.org
How do you find local food suppliers?
Finding sources of local foods is part of the ongoing challenge for us. The starting point is, of course, the local and regional farmers’ markets, and establishing a relationship with the growers. We constantly seach for new vendors and creative ways to utilize seasonal products. The main way we find our local suppliers is by cultivating relationships with growers, business owners, and community memebers. They point us in the direction of places and people they trust.
Why is local food such a big deal?
WOW! This one could be a whole book! ( We recommend Animal, Vegetable, Miracle-- written by our own Barbara Kingsolver and Steven Hopp) Briefly, the main benefits have to do with health: health of the local land and landowners because we help them to protect the land. Health of the community because we foster relationships among community members. Health of the local economy because we try to source as much of what we sell as close to home as possible. Last but not least, the health of our diners because local food is more nutritious (and flavorful) than food harvested far away and transported.
What do you consider to be local?
We don’t have any definitive rule for what we consider local. We just remain dedicated to the cause, and are always, always, always on the lookout for a closer source, or for new sources of things we already serve, and for new food items we might incorporate into our menu selections. That’s one of the main challenges of a local foods restaurant: we constantly try to refine and redefine what we’re doing.
Is all the food in the restaurant organic?
No, but most is organic. We prefer and favor organic, and most of our growers know this. However, the importance of pesticide use varies with different items, so we consider this carefully. It depends on what is being used, why, and how. One of the benefits of living local is being able to visit and see the methods of our growers. We trust the quality of our products because we have researched each one, though not all are certified organic.
What local food items are you seeking?
That’s a very long list, but the main things (if you are interested in growing for us) fall into three categories: conventional items grown out of season (like peppers in December), root vegetables stored in the ground (like carrots, parsnips etc., heavily mulched and dug as needed), and very unusual items that we haven’t yet thought of (surprise us!).
Can we visit the Harvest Table Farm?
Yes, please! We welcome groups, families, and individuals to come experience the journey from seed to table. Our farm manager, Jason Von Kundra, provides tours of the farm and is the expert on our growing methods! We have some options available for farm tours that you can find under our farm tab on our website. Tours are by appointment only. Contact Jason at email@example.com with questions.
How can I participate in the guild?
Our area is rich in artists, storytellers, and creative individuals. The purpose of the guild is to showcase the talent of our community members. If you have items you would like to sell in the guild contact Jacque Miles at firstname.lastname@example.org.
What connection does the Havest Table have to Animal, Vegetable, Miracle?
Our director, Steven Hopp, his wife Barbara Kingsolver, and two daughters authored the New York Times bestselling book Animal, Vegetable, Miracle. The Harvest Table Restaurant began as an extension to their family's year of eating local, in-season produce for a year. The restaurant is a way for their vision to continue and be shared with the community.