Made in Yardley

‘Made in the USA’ has a nice ring to it – a phrase we commonly appreciate seeing in stores and on products we’ve purchased. ‘Made in Yardley’ has a wonderful ring to it and a terrific, savory flavor attached to it. Our “farming” project at the Yardley Inn is in full bloom.

Thus far the items in the ground are: rosemary, sage, tarragon, mache, micro mix, spinach, two sorrels, dandelions, salt wort, salad wort, marjoram, snap peas, several squash varieties, several melon varieties, rhubarb, fennel, cucumbers, mustard greens, dill, arugula, radishes, and turnips. Also Kentucky wonder beans, peas, tomatoes (many varieties), eggplant, blueberries, raspberries, blackberries, jalapenos, bell peppers, carrots, beets, and chives.

At the farm, we’ve planted sunchokes, asparagus, onions, garlic, broccoli rabe, soy beans, fava beans, and scarlet runner beans.

There’s still a good amount of space for us to plant more things and Chef Eben is looking forward to getting more herbs… basil varieties and oregano varieties at least.

So it would seem that are farm to fork pledge has become reality. One of my favorite memories of youth were the summer New Jersey shore day trips with mandatory stops at the local roadside produce stands to pick from the day’s harvest. There is special flavor and aroma with fresh-picked produce that is unmistakable. These memories have provided me the motivation to pursue this project with Chef Eben, who was born loving all things fresh.

Hope you enjoy!
Bob Freed