Vermont restaurant owners love to name-drop the origins of the food on their menus — Trillium Hill Farm lettuce, Pomykala Farm squash, Half Pint Farm carrots, Misty Knoll Farms chicken wings, Pigasus Meats bacon bits, Adam’s Berry Farm raspberries. But why settle for farm-to-table when farm-with-table is an option? As farmers look to diversify their […]
