Farm-Fresh Spring Menus | Organic Farm Report

Category: Organic Farm, Restaurant

Spring harvests have begun at the on-site Middleton Place Organic Farm and much of the harvest can be found on the Middleton Place Restaurant lunch and dinner menus. Fresh greens like kale and arugula, to earthy beets and radishes and colorful baby rainbow carrots and purple broccoli, organic produce from the farm is brightening up new dishes on the spring menus.  View menus >>

Kale and Arugula Salad with Roasted Beets, Radish and Goat Cheese

Many restaurant guests are surprised (and delighted) to learn that most of the produce found on their plate has been grown and harvested right on the Middleton Place Organic Farm, tucked away just across the property. As organic farmer Jamie Yurgartis pointed out, “dining at the Restaurant is truly a ‘farm-to-table’ experience.”  The Restaurant is open daily for lunch (for daytime admission guests) from 11 am-3 pm and dinner is served from 6-9 pm (no admission required for dinner).

Soup Special week of April 7 – Cabbage and Parmesan Soup with Spring Onion Pesto garnished with Napa Cabbage Flowers

In other news, the Organic Farm has been selected for a grant to participate in a variety trial with Common Wealth Seed Growers of Virginia to test out organic cucumber varieties resistant to downy mildew (a common ailment of the plant that stunts proper growth). In addition to providing data and producing a higher yield cucumber, the trial will serve as an educational tool for other local farmers, such as apprentices of Low Country Local First’s Growing New Farmers Program, so they can learn how to apply this research on their own farms.

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