Locavore and buying local – the new trend in fine dining

With a push towards sustainability in the last several years, more and more restaurants are buying local. Here at SRL, we’ve supported buying local for a LONG time. Every spring to fall, we buy almost all of our produce from local markets, the majority from the Amish markets nearby (we still have potatoes left in our cellar from last fall!).  The term locavore means a person dedicated to buying from local merchants and purchasing local products – and that is just what we are!

In addition to our locally purchased produce, our goat cheese is made at Firefly Farms in Accident, Md. and our maple syrup is either purchased from area farmers, or produced here at the Lodge.

If you’ve never been to one of the Amish market auctions in Western Maryland, it certainly is a fun experience. We will often purchase a whole flat of zucchini, eggplants, etc. for only a few cents per piece. The Amish market is also where we purchase all of our beautiful, seasonal flowers throughout the year.

For things that we can’t buy locally,  we turn to other sustainable businesses, such as Broken Arrow Ranch in the Texas Hill Country. At Broken Arrow, all of their wild game, including bison, antelope and boar,  is free-range, growing up on over 1 million acres of countryside from 100 different farms that partner with them. To have the freshest and best quality meat possible, the harvesting crew takes a mobile processing facility with them when they harvest the animals straight from the plains they’re grazing on. The mobile processing facility allows them to take the stress of being harvested off of the animals and to process the meat immediately to be as fresh as possible.

If you have any suggestions or questions about sustainability and buying locally, we’d love to hear them!

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