These area restaurants are going "green" by growing their own ingredients, or by buying from local farmers and vendors. That way the produce is super fresh, doesn't have a long way to travel and they can support local growers.
Eat like a locavore
These restaurants get ingredients locally - or grow some themselves
By Amy SchoenfeldSpecial to Metromix
June 25, 2009
The owners of OM Café have a garden where they live, and it’s tripled in size this year so they can sustain the Café through the winter. Items like basil, cilantro, green beans and parsley will be shooting up in their OM Garden, so you can expect raw beets on their OM salad and pesto for the grilled cheese this summer. If they can’t get an ingredient locally, they get it organic from farms that don’t use pesticides. And when you’re done eating, all their carry-out containers can be thrown in a compost.
Virgils Café is getting their garden out back ready for this coming season, and it will be bigger than last year, with an assortment of vegetables, fruits and herbs. They also get a truckload of locally-grown items, including eggs and cheese for their cheese plate, from Brown County.
Just about every item on the menu at Wildflower Café is organic, locally-grown and good for you, too. They raise their own cows in Wilmington and grow their own edible flowers and fruit, like peaches, blackberries, pears and cherries on-site. They also own a greenhouse for lettuce, herbs and vegetables. Bread, chicken and seafood are all organic, plus no fish they buy is overfished nor is the environment harmed.
The vegetarian café, Veg Head, puts all food orders in compostable and recyclable containers and they do composting on-site. Their recycling efforts allow them to only throw away several garbage bags a week.
By June, about 75 percent of Bouquet’s ingredients will come from within 15 miles. All their beef, pork and eggs are from local farmers and they will probably grow some tomatoes on their back patio. And if they can’t get ingredients from a farmer, they head to Findlay Market for the rest.
Nectar is hosting Vegetarian Spring Greens Dinner with Farm Beach Bethel of Bethel, Ohio at 7 p.m. Thursday, May 19 and Thursday, May 26. Farm Beach Bethel uses organic and biodynamic methods to grow their lettuce and greens. They will also incorporate local raw milk, cheeses and eggs in the recipes.
"Prassino" is actually the Greek word for "green." Greek to Me: Prassino serves only organic produce, cheese and sauce made from cows not treated with synthetic hormones or growth hormone. The majority of their meats are naturally-raised and they recycle all plastic items.
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