Our certified organic farmers include Heinz Thomet of Next Step Produce in southern Maryland, The Farm at Sunnyside in Washington, Virginia, and Jim and Moie Crawford of New Morning Farm in south-central Pennsylvania. In 1988, Jim and Moie started a co-op of 35 organic farmers, Tuscarora Organic Growers, which Nora has supported from the beginning and introduced to DC chefs.
Every Sunday the restaurant buys from local farmers at the Dupont Circle FRESHFARM Farmer’s Market, namely Zachariah Lester of Tree and Leaf Farm in Unionville, Virginia, and Mark Toigo from Toigo Orchards in Shippensburg, Pennsylvania.
Our hearts of palm come from Brian Nadeau of Hamakua Farms in Hilo, Hawaii.
Many of the herbs are grown in a small garden in front of the restaurant and are harvested regularly by the kitchen staff. In addition, we pick fruit from our nectarine tree, fig tree, and apricot tree to use in our salads, pies, and chutneys.
We make our desserts using organic flour ground by Daisy Organic Flours‘ turn of the century steel roller in Anvil, Pennsylvania. Our organic breads are baked locally by Le Pain Quotidien Bakery and delivered fresh every morning.
Anson Mills in Columbia, South Carolina, supplies our organic heirloom grits, polenta, and Sea Island field peas, while our rye, barley, wheat berries, and oats come from Next Step Produce in Newburg, Maryland.