Fervent Foodie is a contributing writer for the official Urbanspoon blog.
If you’ve ever bitten into a tomato in midwinter and wondered how the mushy, lackluster mass was expected to pass for the vibrant, acidic burst a ripe tomato gives, you’ll understand one of the major perks of farm-to-table sourcing: seasonality. While some diners expect restaurants to offer leafy green salads adorned with thick tomato wedges regardless of the season, there’s a growing movement focused on eating seasonal, locally-sourced ingredients.
Not only does this farm-to-table approach ensure the snozzberries taste like snozzberries, it also keeps more of your hard-earned money in your town, cuts down on transportation time and costs, click to continue reading…
If a restaurant is missing, let me know and I will add it!