What’s better than having a forager? A forager who uses Instagram! That’s what we are lucky enough to have, now that Chris Padin has added an account for Farm to Kitchen, his small local product distribution business. We rely on Chris for amazing eggs, beets, heirloom tomatoes, and more found on his twice-weekly, morning Homestead farm runs and then delivered those same afternoons to our chefs’ doorsteps in the Design District. This turn around is so fast and so fresh, that sometimes product hasn’t been out of the ground more than 5 hours before it shows up on our plates. As you can see, Chris is off to a prolific start, as is the growing season:
[The crazy weather] actually worked in our favor. The cool nights and hot days speed up the process on a lot of things. All of the growers are very happy. It seems like it will be a great season. [With the Instagram] I’m trying to let everyone know where all of their product is coming from.
Most of the farms pictured below, and their products, should be familiar to those of you who read the blog and know our menus well, except for maybe one. You may recall Green Dean Richardson’s snake gourds from back in the day, but it’s been a while since we ordered from him. Chris reconnected with Dean yesterday, and says he is very enthusiastic about his crop this year, and that he is thrilled that we reached out to him. Look for Dean’s mustard greens, mixed basil tops, swiss chard, and mixed radishes to show up on the menu soon. Who knew Chris such a great eye for photography, too? It’s going to be a great season!