Our Farmers
Over the years Chef Mark has cultivated relationships with many local producers and farmers that provide the freshest locally-grown and sustainable ingredients for use in our kitchen. The list that follows is a small portion of who we source our food from. Not listed are some of the really small farmers that just come to the kitchen door or call when they have crops. One of our favorites is Pat Murphey who lives a few blocks away in Downtown Harrisonburg and brings in tons of blackberries (and other assorted veggies) every summer. Talk about local!
Planet Earth Diversified (Stanardsville, Virginia) - herbs, baby greens, micro greens, tomatoes and seasonal vegetables
Polyface Farms (Swoope, Virginia) - pastured eggs, chicken, pork, rabbit, Georgia pecans
Middle Creek Farms (Swoope, Virginia) - goat cheese
Mole Hill Farm (Dayton, Virginia) - hydroponic lettuce
Glen Eco Farm (Linville, Virginia) - Asian pears, raspberries, lettuce, squash blossoms
Shenandoah Farms (Woodstock, Virginia) - tomatoes, lamb
A.M. Fog (Afton, Virginia) - oyster mushrooms
T&E Meat Market (Harrisonburg, Virginia) - local pastured beef, lamb and pork
Shenandoah Valley Produce Auction (Montezuma, Virginia) - local Mennonite-grown produce
Rider’s Backfiield Farm Beef (Etlan, Virginia) - grass-fed beef
Wayside Produce (Harrisonburg, Virginia) - tomatoes and eggs
Mountain View Farms (Fairfield, Virginia) - cheese
Hinkle’s Honey Farm (Fulk’s Run, Virginia) - honey
Fulk’s Run Grocery (Fulk’s Run, Virginia) - Turner country ham