Daily Harvest’s Post

Things are changing over at Walter Peak High Country Farm!   We're prepping and growing an organic produce garden, right on our Restaurant Kitchen's doorstep, making the delicious food you're tucking into at our BBQ ✓ As local as it gets ✓ Even tastier ✓ and packed with more goodness.   Paul, our plant professional, is all about enriching Walter Peak's soil with nutrients and all the good stuff so it grows heaps of produce, enough to feed the Homestead Restaurant!   Looking after your soil, making sure it's free of nasties, and keeping pesticides away is important for keeping the good produce coming.   We can't wait for the first harvest 🌱 #conservation #conservationconversations

Restaurant red brick: opens the 24th of August. www.red-brick.lt A warm welcome to the lovely soroundings of Restaurant Red Brick and Farmer's Circle! Here at Farmer's Circle, we stand as stewards of an organic and regenerative farm, working in harmony with nature's rhythms. Our sprawling 600 hectares are home to over 400 grass-fed Black Angus cattle, while over 10 hectares of flourishing kitchen gardens yield a bounty ranging from potatoes to fragrant herbs and s fesh tomatoes. Each day, we collect 700 eggs from our free-range hen houses. These natural treasures also form the foundation for an array of value-added products, including steaks, sausages, charcuterie, mayo, condiments, pickles, sauces, and fermented delicacies. It's essential to set the right expectations for your culinary journey. Our menu is a testament to our commitment to utilizing our own harvest and the riches of our surrounding natural landscape, alongside treasures sourced from nearby small-scale farmers. So, don't anticipate caviar, lobster, foie gras, or avocados that lie beyond the boundaries of our local surroundings. Our establishment, including the restaurant, farm, and all our facilities, serves as a workshop for progressive farming practices, sustainable food production, and responsible social and environmental stewardship. Profitability isn't our primary goal; the current political landscape often makes it unattainable for farmers and producers. We hope for change in the future, but for now, we must embrace the reality. Does this mean you'll meet cheap ingredients on the menu? Quite the opposite! Every gram served at your table holds a value that rivals the most hyped caviars or lobsters. We understand that what's close to us is often undervalued, and that's why our mission revolves around elevating these humble ingredients to the same level of appreciation as exotic products from distant corners of the world. So, prepare to embark on a culinary adventure that celebrates the beauty of local, sustainable, and healthy organic creations. Thank you for joining us at Restaurant Red Brick and Farmer's Circle. Lets Enjoy food and togetherness - its as local as it gets. #farmerscircle #redbrick

What's on Today's Menu? Home Grown Vegetables and fish from the village ponds. #SustainableSeptember #FoodForThought These are the Key Ingredients to #femaleempowerment and #femalefarmers.

Maybe you buy our carrots or onions regularly, but have you tried all the vegetables that we have to offer??? We grow potatoes, carrots, parsnips, beets and onions and can be found in Longo's, Sobeys, Metro, Giant Tiger and Food Basics! #findus #rootvegetables #groceryshopping #experiencethedifference Comment with a 💚 if you've had all of our root vegetables.

Today we celebrate #WorldFoodDay by sharing one of the pillars of our vision... FOOD! In the verdant fields and bustling communities of Connecticut, a story unfolds—a narrative of resilience, innovation, and a deep-rooted connection to the land. As a management and development partner for The Farmer's Cow brand, FC Development Corp. has been entrusted to represent this story fully and clearly, championing the legacy of the farmers who breathed life into this brand. Our mission, 'to connect the community to the land by supporting local farmers,' is not just a statement; it's a commitment, a promise, and the very essence of why we are here. "The care of the Earth is our most ancient and most worthy, and after all, our most pleasing responsibility. To cherish what remains of it and to foster its renewal is our only hope." - Wendell Berry Our vision, 'the future is FRESH,' is more than just a slogan. It's a philosophy, a roadmap to a brighter, more viable future. FRESH stands for Food, Responsibility, Education, Security, and Home. Each component is a pillar of our vision, a testament to our dedication to the farmers, the community, and the legacy we aim to uphold. Food: A Foundation and A Journey Food is more than sustenance; it's a story, a legacy, and a bond that ties us to the land and to each other. Behind every ingredient is the hard work, dedication, and passion of farmers all over the world. Our model is built for those who put a commitment to quality, purity, and authenticity, and a critical aspect of what sets The Farmer's Cow brand apart. It's a living process, one that will continuously evolve to accomplish our goals, through a team-led rationalization and optimization process. Our Famer’s Cow Calfé & Creamery locations are an integral hub to bring the community and the land together, a nexus of the brand experience. As you have seen with the recent menu launch, our food journey is evolving! Partnerships with local artisans have expanded, sourcing of local and organic ingredients has grown and our effort to support the farmers continues to be our focus. Join us in celebration, stay connected, and enjoy one of our delicious offerings today!

Have you wondered why there is no #Siracha Hot Chili Sauce at your favorite restaurant or heard of the shortage? Check out this article and follow Triple Eight Brokerage Inc. for more! #supplychainmanagement #suplychain #shortages #foodproduction

One of the great reasons to visit Portland is for its diverse food scene, plenty of vegan options, local markets and farms! Here are Stefanie Wich-Herrlein’s recommendations to experience Portland’s food scene: 👉 Farmers’ Markets - Almost every neighborhood in Portland hosts its own farmer’s market on different days of the week. The ideal occasion to shop from local farmers and support small businesses. 👉 Organic Local Farms - While finding the best dining spots in Portland can become a hobby that you will most likely never be able to tick off your bucket list, it’s worth checking out some of the organic farms, community gardens, and farm-to-table options outside the city. 👉 Oregon Wine Country - It offers the largest concentration of wineries and vineyards in the entire state and has many fun and delicious treats, making it one of the best reasons to visit Portland! Check out the complete story and learn more about all the green reasons to visit Portland, Oregon- https://lnkd.in/dCxqXhU5 #sustainablecities #portland #portlandoregon #usa #usatravel #veganfoodusa #farmersmarket #veganfoodportland #portlandvegan #veganoptions

Progress! To rear a pig for bacon, sausages or pork chops, takes eight months. That’s eight months of feed, water and antibiotics, not to mention the space dedicated to industrial farming and the energy and resources needed to rear thousands of animals. At Meatable, they have just hit a major milestone. They can now create delicious, tasty cultivated pork sausages in only eight days – less than 5% of the time needed to rear a pig on a farm.  This milestone is highly relevant for GIANT LEAPS project, which is a 4-year #HorizonEurope co-funded R&I project. The project aims to address significant knowledge gaps and proactively engage in developing optimized #futureoffood #diets by utilizing  #alternativeproteins that are widely accepted across stakeholder groups. 

As a proud Connecticut distillery, we believe it's important to support our state's farmers. Our spirits are made exclusively from locally sourced ingredients, ensuring they are always fresh. We call our approach "farm to bottle" as we work side-by-side with regional farmers to ensure only the best makes it to your glass. This doesn't stop with our spirits though. Even the ingredients for our cocktails are sourced locally. Our prohibition-era-inspired The Bees Knees is created with honey from Connecticut bee hives. This meticulous attention to detail enhances our beverages' flavor profiles while supporting local beekeepers and agriculture. You can feel good enjoying our cocktails or spirits, knowing you're helping give back to the community. #SupportLocalFarmers #FarmToBottle #ConnecticutDistillery #LocallySourced #FreshIngredients #SustainableSpirits #FarmToGlass #CommunitySupport #LocalAgriculture #ConnecticutFarms #FarmersCollaboration #DrinkLocal #SustainableDistilling #FreshAndLocal #FarmersMarket #ProhibitionEraInspired #BeeFriendlyCocktails #BeekeepersSupport #LocalHoney #CraftedWithCare #CommunityEngagement #FarmToBar #SpiritsWithPurpose #SupportLocalBiz #DrinkResponsibly #LocalFlavor #BeeInspiredSpirits #ConnecticutPride #GiveBackToCommunity

🍏 Each bottle of Coquerel Calvados is Carbon Negative by 6 pounds! Find below why! 🍏 🍎Starting with the fruit’s selection: Cider apples are known for being the fruit that captivates the most CO2 from the atmosphere. At Coquerel Distillery, we use no less than 40 different types of apples and pears from the 4 families (bitter, bittersweet, tart, sweet). We source them from 200 farmers located just a few miles around from the distillery. Also, irrigation in the orchard is prohibited. 🚫 💧Making of the Cider : the fruits are sorted, washed, crushed and then pressed in our cidery at the estate to get apple juice that is left for natural fermentation for a minimum of 28 days to become cider. During all the fermentation process adjunction of water, sugar, yeast, colorant or aroma is strictly prohibited. 🚫 La Distillation: once the harvest is finished, then starts the distillation on the lees when we concentrate the cider aromas. The transformation of cider into a clear, fresh and fruity eau-de-vie is made in our three traditional Calvados copper stills. Once again, no addition of water in the still to cool down the vapors is allowed. 🚫They’re cooled down by the fresh cider that will then be distilled. 🪵Aging: by entering into contact with fine French oak barrels, young Calvados round off their education, gaining in structure and complexity. There is no addition of boisé, caramel or sugar allowed in our aging process. 🚫 We use a lot of old calvados barrels that we keep for an average of 10 to 30 years.   #savoirfairefrançais #calvados #apple #sustainability #sustainableagriculture #bartender #bartenders #mixologist #cocktails #mixology #cocktail #foodandbeverage #michelinrestaurant #michelinstar #mixologie Kayla Hasbrook Tristan Andersen Dawn Yorke Monique Huston Jessica Partington Richard Driscoll Arjun Dewan Martin Mutafchiev Dan Eddy Ian Pfeffer Joe Siler Dan Searing Travis Baker Troy Bayless Blanca Sanchez, CSS Katie Campbell Traci Beninate Lindsey Hedgpeth Aaron Steinke Aaron Steinke Holly Abner Molly Kornfeind Pierre Martin Neuhaus Jennifer Akin Béatrice Germaine Camille Boulbès Brett B.