We hear the term “farm-to-fork” these days bandied about a lot these days, referring to a whole range of dining options from food trucks to fine-dining restaurants to your own dinner table. But what goes into making it work?

This month, we peek behind the scenes to see how restaurants and chefs stand behind the farm-to-fork label. Some chefs, like Elliott Moss of Buxton Hall Barbecue, nurture partnerships with specific farms that can raise animals and produce to specifications. Others, like Angelina Koulizakis-Battiste of Angelina’s Kitchen and author Meredith Leigh, know just what they want to see in their food (and they share their secrets). And others, like Dustie Gregson of The Table, are still trying to find the right balance.

To help you bring the farm to your table, Geoff Seelen of Piedmont BioFarm shares a recipe for Green Gazpacho with Cucumber and Perilla.

And don’t miss out on a terrific way to experience the farm half of farm-to-table, the 10th Annual Eastern Triangle Farm Tour. Tickets on sale now!

Warmly,

Elizabeth Read, CFSA’s Communications and Development Director

P.S. CFSA has been bringing the farm to the table for 37 years, and with your help, we can continue to support farmers across the Carolinas as we build a healthy and resilient food system. Join us!