Farm to Cup
Kurtis and Matt are our main guys for our stone fruits. We talk every week about any leftover or ugly fruit they have and buy 20 pounds at a time. Their white peaches and nectarines are glutinous. They have the most delicious fresh pressed apple cider that we use for events in the fall too.
Without the basil from this farm we would be lost! Their beautiful herbs grace most of our cocktails as garnish too. Every year we harvest as many sour cherries as we can off their trees for our favorite seasonal sour cherry lime shrub. Sara and Ed of Squash Blossom Farm helped us take an additional step towards sustainability when they offered to compost all our organic lemon rinds.
The Klimes Family have bailed us out of many produce shortages. We source additional herbs from them as well as peppers for our spicy syrups. Their tomatoes make a killer Bloody Mary base and their squash produces gorgeous seasonal shrubs.
This is a new but important relationship for us. Bonnie and Krista grow our delicious rhubarb and strawberries. We are experimenting with growing celery at their farm this year and plan to test a few other vegetable crops that I would like to see as shrubs. We plan to utilize their herbs as well in our seasonal mixers for our events.