By Stefanie Gans
“We grow more than the restaurant could ever really use,” says Tarver King, the chef, farmer and forager at The Restaurant at Patowmack Farm.
After years of customers asking if the restaurant could sell its produce, the team finally decided to try a small run of CSA — community supported agriculture — memberships.
To be picked up at the restaurant in Lovettsville, the weekly boxes will include flowers, eggs, vegetables, berries, baked goods and preserves. In the first packages in May, expect radishes, shoots, sprouts, salad greens, baby turnips, baby carrots, blueberry bread, which is made with fruit saved from a bumper crop last summer, and whatever edibles King finds on the property.
Foraged items from the property could include paw paws, watercress, chickweed (tastes like spinach) and wine berries, which King describes as “Oh my god they are like nature’s gummy bears.” / CSA at The Restaurant at Patowmack Farm; $500 for weekly installment from May through October; email email@example.com to reserve.