Chefs are bypassing the farmers' market for the farm
There was a time when sourcing ingredients at the farmers' market was seen as the epitome of local, seasonal eating. The restaurateurs who did it were at the forefront of an exciting new movement that embraced farmers and sustainable food production methods. But soon everyone started doing it, and competing for the same heirloom carrots, organic kale, and baby zucchini at the market lost its lustre. Chefs began to question whether there was a way to take farm-to-table eating to the next level.