Friday, March 4, 2016
FarmSource™: Winter Edition
Winter is in full swing but that doesn’t mean our FarmSource program has come to a halt! We continually look to source local items that can be featured on our menu even when the snow is falling. Some prime examples include our milk products from Turner Dairy and pork from Clemens Food Group.
At Eat’n Park, we use many offerings from Turner Dairy including our milk, cottage cheese, sour cream and their award winning buttermilk which is used to make our housemade ranch dressing. One of the primary reasons we use Turner Dairy is because they are committed to ensuring the natural credibility of their milk supply by working with their farms to eliminate the use of rBST (Recombinant bovine growth hormone). Their commitment to produce a quality product is perfectly in sync with our own FarmSource goals.
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At Eat’n Park, we use many offerings from Turner Dairy including our milk, cottage cheese, sour cream and their award winning buttermilk which is used to make our housemade ranch dressing. One of the primary reasons we use Turner Dairy is because they are committed to ensuring the natural credibility of their milk supply by working with their farms to eliminate the use of rBST (Recombinant bovine growth hormone). Their commitment to produce a quality product is perfectly in sync with our own FarmSource goals.
The products we use from Clemens Food Group include bacon, breakfast sausage and the pork chop in our popular Sesame Pork Chop dinner entrée. Our friends at Clemens Food Group are quite progressive in the pork industry. They are leaders within their production systems through continuous improvement processes, innovation, and for having one of the most strict animal welfare guidelines in the industry.
Another one of our close partners is Yarnick’s Farm, who throughout the year provides us with produce such as grape tomatoes, zucchini, and lettuce for our Soup, Salad, & Fruit Bar. The farm also has the technology to grow produce in the winter months in their greenhouses. (These greenhouses are heated and have lights so they can grow produce 365 days a year!). Right now, they’re testing green leaf lettuce for us that we hope to feature on our Soup, Salad, and Fruit Bar in early spring.
As you can see, our partnerships not only continue to expand our offerings in our restaurants, but also supply a boost to the local economy.
Until next time,
Jamie
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