You’ve heard us say it: farm to fork. Yeah, yeah you might think. What does that even mean?
For us, it’s literal. We are actually picking naturals from the farm in our backyard, carrying it to our chefs and bartenders, and asking them to create something magical with it.
The Farm at Homestead Manor—which is a vital part of property operations and Harvest’s vision—encompasses 10-plus acres of land, right behind the restaurant. Overseen by Property Director J.T. Ward and Agricultural Curators Joni and Casey McCarty, we organically produce more than 75 types of vegetables, herbs, flowers and fruits, under strict accordance with USDA Organic Certification Regulations.
Basically, these three are in charge of making sure that they can supply our Tuscan-inspire bar and restaurant—and the dishes that our brilliant chefs imagine—on a sustainable basis through the farm, orchard and herb garden.
Big job, right? To illustrate we have a story for you, one that just happened this morning…..
As told by JONI MCCARTY, AGRICULTURAL CURATOR
Yesterday, we picked several varieties of hot peppers, including jalapeño, highlander, and red flame. As we were picking them, I was questioning why we planted hot peppers in the first place. Did hot peppers have a place in a Tuscan + Tennessee restaurant?
I decided to bring a basket filled with a sampling to Chef Carlos and ask if he had use for any of them. He took one look and smiled.
“Can you use any of these?” I asked.
He replied “Yes, yes! The jalapeños, I put in the chorizo. These highlanders we can grill. I’m not sure about this pepper (pointing to the red flame). Are they hot?”
I admitted that I didn’t know.
He took a bite of one and exclaimed “Perfecto!”
Then he grabbed a handful of the red flame peppers and called Chris over from the grill to add to the pork chop special he was preparing for that upcoming evening.
From farm to table… THIS is what it’s all about!