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Released April 15, 2009
Back to the Basics
How often is it that you actually see a chef in the garden? Through Community Sponsored Agriculture (CSA), Whitestone Farm grows it and 61 Main loads it onto your plate—fresh from Russell and Kristina Cutts’ farm, with loving preparation by chef Jenna Schreiber. 400 Edition applauds their efforts to go back to the basics of fresh, local products provided in an
earth-friendly way.
Whitestone Farm
provides garden favorites like mesclun salad, tomatoes, cucumbers,
okra, peppers, carrots, winter greens, and such. They cultivate
indigenous plants such as Jerusalem artichoke, blackberries,
blueberries, mushrooms, woods-violet and wood-sorrel. Naturalized
mus**** and lambsquarters grow alongside starts of spinach, tatsoi,
beets, and cabbage. Their herbs are predominantly heirloom varieties
such as garlic chives, Egyptian walking onions, lemon thyme, and
chocolate mint. Annual membership in the CSA is $50.00 and members get
10% off of all marked products. A visit to the Whitestone Farm Stand just north of Jasper on Highway 515 is well worth the trip. See their web site, www.whitestonefarm.biz, for directions and more information.
As much fun as the farm experience is, one of 400 Edition’s favorite
ways to enjoy these fresh products is by ordering them at 61 Main in
historic downtown Jasper. 61 Main ’s 100% commitment to the concept of
farm-to-table is inspiring, especially since they serve it up in such a
tasty fashion. If you haven’t eaten there yet, we can’t wait for you to
see how delightful fresh-from-the-farm dining can be. You can read all
about our recent dining experience in Good Eating on page 23. See
www.61Main.com to get more information about Jenna and her team.
This month’s issue provides other examples of folks who are keeping things simple. No need for shrink wrap, or packaging that requires a chainsaw for removal. By sticking with the basics, we consume only what is necessary and support local suppliers.
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