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Increased trend in restaurants growing their own produce

ERIN MCWHORTER
Contributing Columnist
ERIN@lbknews.com

One of the biggest trends in the culinary world today is the farm-to-table movement. Because local products do not have to travel far to reach the consumer, the produce can be picked when it is ripest. When a fruit or vegetable is given the time to completely ripen, it fully develops and retains its vitamins and minerals, giving it a more vibrant flavor and maximizing the nutritional content.

Some of Sarasota’s best restaurants are going one step further and growing their own herbs, vegetables and fruit onsite. For instance, the Shore Diner on St. Armand’s Circle has a large garden behind the restaurant. Downtown’s Yume Sushi has dedicated growing area as well, ensuring their customers always have the freshest ingredients in their sushi. Fit Fuel Foods, a healthy gourmet take-out and delivery service raises their own produce. They also use these fresh herbs to make some of the best tasting juices in the city.

Whether they are using a traditional, hydroponic, or aeroponic garden, such as the Tower Garden, these restaurants in the farm-to-table dining scene recognize the importance of providing the freshest and best tasting food possible.

Erin is a Sarasota native and Real Estate Professional at Premier Sotheby’s International Realty. Erin loves hearing from readers regarding anything food. You may contact Erin at ERIN@lbknews.com to share your favorite recipes, dining adventures, and for a chance to be featured in Erin’s Everyday Eats.

 

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