Restaurants with their own farms prove that the best way to get spectacular produce is to grow it yourself.
Arrows,Ogunquit, ME Located in a colonial farmhouse, Arrows gets 90 percent of its produce from its gardens and greenhouse. Co-chef-owner Clark Frasier takes full advantage of the selection, which includes 30 lettuces. The Tree Room,Sundance, UT Robert Redford's Sundance restaurant is 20 miles from the resort's farm. Chef Trey Foshee gets about a third of his warm weather produce there, from heirloom beans to exotic squash. Chicory Farm Café,New Orleans Chicory Farm, 90 miles from this mostly vegetarian café, provides up to 70 percent of chef Daniel Abel's fruits and vegetables. Peaches and grapes are highlights. --Kelly Alexander
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