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Meet local farmers at this year’s Food from the Farm

Chef David Allen of Latitude 44 Bistro will be preparing a buffet of food made from locally grown products for this year’s Food from the Farm, to be held Saturday, March 2 at the Plattsburgh City Gym.

Chef David Allen of Latitude 44 Bistro will be preparing a buffet of food made from locally grown products for this year’s Food from the Farm, to be held Saturday, March 2 at the Plattsburgh City Gym. Photo by Shaun Kittle.

“The local food movement is gradually increasing here,” Ivy said. “More people want to know where their food comes from.”

The reason, Ivy said, is that when people buy local food it is fresher, it tastes better, it supports the local economy and people take peace of mind knowing that the farming practices the farmers growing their food employ.

And this year, there will be a little more than peace of mind to entice people to buy local—there will be tastings of food made from locally raised products for tasting.

Chef David Allen of Latitude 44 Bistro in Plattsburgh, will be assembling a buffet bursting with dishes prepared using locally produced food for everyone to sample.

Allen is not a stranger to keeping things close to home—he has been cooking for 15 years and incorporates locally grown products into his food at Latitude 44 Bistro as often as he can.

“I go to the farmers market every weekend (in Plattsburgh) and purchase a lot of my herbs and vegetables there in the summer,” Allen said. “In the wintertime, I use companies that are more local to the Northeast.”

One of those companies, Sid Wainer and Son, located in Massachusetts, grows vegetables year-round in greenhouses.

Ordering from them doesn't decrease Allen's carbon footprint as much as when he shops at the local farmers market, but it is still better than buying tomatoes from California, he said.

“Farmer Joe down the street is going to have a little pride and care about what he's doing and who he's selling to, because he's selling to his neighbors and his friends and his family,” Allen said. “Even though he's not having as high a profit margin as other people, he cares about what he's doing.”

Allen said he is waiting to see what the farmers give him to work with before he can put together the Food from the Farm buffet, but he is expecting to offer salads, hearty stews, desserts, cheeses and jams.

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