Every February our gardener Jackie begins planting in the Story Culinary Garden’s hoop houses. By the end of March, she’ll be harvesting pea shoots, young spinach, beet tops, and radishes. Once the ground has fully softened, the rest of the restaurant’s produce is planted and harvested throughout the summer. Jackie grows everything from strawberries to haricot verts, micro-greens to heirloom tomatoes.
What we cannot grow on site, such as our meats & game, dairy, maple, and coffee beans, we purchase through Hoosier farms and purveyors across the state.
Fischer Farms, Bloomington; Good Life Farms, Martinsville; Maple Leaf Farms, Milford; Viking Farms, Morristown; Capriole Farmstead Creamery, Greenville; Tulip Tree Creamery, Seymour; Smoking Goose, Indy; Zaharakos, Columbus; Brown Co. Coffee, Nashville