Farm to Table at Greens Restaurant in San Francisco: What’s On Your Plate?
Jeff Gangemi Jul 03, 2012 What's on Your Plate? 0 comments
Greens Restaurant was a pioneer in establishing vegetarian cuisine in the United States. Long affiliated with the San Francisco Zen Center (for many years, Zen students were the only employees at the restaurant), Greens has traditionally been a place for students to work together, extending their Buddhist practice into the workplace.
Serving local and healthy food goes hand-in-hand with the restaurant’s service orientation. "Sourcing locally, organically and sustainably is the heartbeat of Greens,” says Executive Chef Annie Somerville. “We support our local growers and producers, and they in turn support their families, employees and the greater community,” she says.
Somerville has earned a national reputation for her imaginative approach to vegetarian cooking. She is a popular teacher of cooking classes throughout the Bay Area, and is the author of two vegetarian recipe books.
Chef Somerville provided FarmPlate a list of a number of the local food producers from whom she purchases ingredients. She says most of the food she buys for the restaurant comes from the Ferry Plaza Farmers Market in San Francisco, though many of the producers deliver directly to Greens.
Here is her list of local suppliers. Don’t forget to click on the business name to visit their FarmPlate profile. And show your support for the businesses by rating and reviewing them.
Green Gulch Farm • Muir Beach, CA - Lettuce, chard, kale, potatoes, fresh herbs
Star Route Farms • Bolinas, CA - Spinach, beets, frisee, escarole
County Line Produce • Petaluma, CA - Lettuce, chicories, green beans
My Little Farm • Santa Rosa, CA - Dry farmed French fingerling and German butterball potatoes
DeVoto Gardens • Sebastopol, CA - Gravenstein apples, Mutsu apples
Knoll Farm • Brentwood, CA - Kadota and black mission figs, sweet 100 and sungold cherry tomatoes
Everything Under the Sun • Winters, CA - Juliette tomatoes, zephyr summer squash
Dirty Girl Produce • Santa Cruz, CA - Early Girl tomatoes, broccoli romanesco
Heirloom Organics • Hollister, CA - Broccoli di ciccio, kale, bok choy
Blossom Bluff Orchards • Parlier, CA - Peaches, nectarines
Tory Farms • Dinuba, CA - Oro blanco grapefruit, page mandarins
Hamada Farm • Kingsburg, CA - Apriums, dried fruit, cara cara oranges
Yerena Farm • Castroville, CA - Strawberries, tayberries, squash blossoms
Iacopi Farms • Half Moon Bay, CA - English peas, fava beans, dried Italian butter beans
Catalan Family Farm • Hollister, CA - Onions, summer squash, broccoli
Cowgirl Creamery • Point Reyes Station, CA - Point Reyes Original Blue, Cowgirl Creamery Wagon Wheel, Cowgirl Creamery Mt Tam
Andante Dairy • Petaluma, CA - Picolo, Rondo, Crottin
Sciabica’s California Extra Virgin Olive Oil • Modesto, CA - Marsala and Arbequina olive oil
Images courtesy of Greens Restaurant
Jeff Gangemi is FarmPlate's Director of Partnerships and Communications. A lover of both local and far-flung foods like soup dumplings and carnitas tacos, Jeff believes in the power of food, writing and entrepreneurship to effect social change.