“We source locally to every extent we can, from raised beds out front to farmers bringing it right to me.”
Deviled eggs; grilled vegetable wrap; lard crust pies baked by local pastry outfit Pie Bird Pies.
Tricia Houston’s approach to sustainability stresses the embrace of misshapen vegetables that less environmentally minded kitchens might shun. “I take less than perfect“, she says. Her philosophy also extends to customer feedback: “Just troll our Facebook page: all the comments are there – good, and bad“. An accepting attitude is paramount in Houston’s region of Kentucky, where seafood is only sold frozen and farmers aren’t accustomed to dealing with small restaurants. So Houston has made changes where she can, buying only eco-friendly packaging, serving only sodas made with cane syrup and ordering the best ingredients she can get from food service companies. “Sysco and US Foods offer organic, free-range choices“, she says. “Who knew?“
“The Farmstand Market & Cafe’s striking barn-red color hints at its all-in commitment to locally grown, farm-fresh food ... Look for cafe items like spring pea falafel and buttered radishes to showcase the season’s harvest.” –Grace S. Yek, WCPO