Over the years, everyone here at Beth’s Farm Kitchen has developed great, long-lasting—and fun—relationships with the farmers in our area. To be productive, we need to be flexible and cater to our vendors. Berries have been delivered to our rented freezers late at night. And we’ve been known to meet at all-night diners to pick up ramps (wild foraged onions). It is imperative that we be ‘at market’ early in the morning.
The following is a list of Our Farmers, big and small, for 2013.