Wherever possible, the Blackwall Barn & Lodge will focus on bringing the freshest ingredients from local farmers, watermen and ranchers to our guests with constantly changing menu items using seasonal ingredients.

Locality

A “locavore” makes a conscious effort to eat food produced locally. A commonly accepted rule of thumb establishes “local” as within a 100-mile radius of your home. Local food champions say it tastes better, retains more nutrients and puts less stress on the environment. Harvested right before sale, local food does not require life-extending chemicals to preserve it during lengthy transport. These establishments partner with nearby farms and food producers to offer diners an ever-changing menu with a strong community connection.

Seasonality

Eating locally means eating seasonally. Farm-to-table restaurants in the Northeast, for example, serve asparagus only for a few weeks in spring during the local harvest. The seasonality component encourages chefs and consumers to savor fruits and vegetables at their prime.

Nutrition

Fresher seasonal vegetables and fruits retain higher levels of nutrients, which can be lost during lengthy storage or transport times. Produce shipped across long distances often get picked unripe – before the nutrients fully develop – to accommodate the required shelf life. Some items, such as tomatoes, get treated with ethylene gas, which activates an artificial ripening.

The Environment and Economy

As a whole, the food industry consumes great amounts of fossil fuels in both producing and shipping items. Factories and other resource-demanding inputs generate a considerable amount of pollution. The farm-to-table movement does its part by keeping food in the area in which it was grown or produced. This reduces the carbon footprint of restaurants and individuals who buy local and also has a positive impact on the local economy. By cutting out wholesalers, the farm-to-table concept puts money directly into the farmer’s hand.