This episode is brought to you by Phrank.ly. Phrankly is working to make sourcing and distribution for restaurants, farms and speciality goods more transparent and change the way people find their food.
We talked for a while about the diversity of the farm, the kinds of foods that bring different crowds, and using all parts of the animal. I’m an unabashed fan of what Phil is doing over at Fisher Hill. I have been buying my chicken, eggs and produce from him for a few years now and I haven’t regretted it since. Even throughout the winter, the stored vegetables kept me buying local as much as possible. Now that spring has sprung, I have been enjoying the new asparagus in my cooking at home.