Food, Farm & Local Flavor

He arrives after dark. What else would you expect from a mushroom grower? He enters carrying boxes of interesting specimens and a clear purpose about what he is about.  Here I present 5 questions I asked of Alan Kaufman from Shibumi Farm, the first in a series of vendor profiles introducing Agricola partners.

Who are you and what do you do?

That’s a complicated question. Primarily, I’m a husband and a father. Beyond that I’m a lot of disparate things that are continually shifting with regards to primacy. What I do as a profession is farm mushrooms.

How did… Read More

The first thing you should know is that I’m a farmer, not a writer. You’re more likely to find me reading the weather than reading a blog. But if there’s anything that gets my creative juices flowing, it’s our big picture approach to farming at Great Road Farm, home to 112 acres of cultivated fields, rolling pastures, and wild woodlands in Skillman, New Jersey.

Our growing methods are rooted in the close relationship between flavor and sustainability. We treat our soil like it’s sacred, allowing beneficial insects to thrive and using cover crops to keep our farm healthy, fertile, and… Read More

Food is a universal language. It brings us together, creates traditions and gives us sustenance and comfort. In Latin, “Agricola”(Ag-‘ri-ko-la) means “farmer” and the name embodies our restaurant’s farm to table spirit and our dedication to fresh, local ingredients prepared with care and creativity.

Our doors open in late fall at eleven Witherspoon Street in beautiful downtown Princeton. The cuisine is rustic American, full of flavor, and features seasonal ingredients from our own Great Road Farm and other regional growers and producers.

Guests can enjoy many different dining experiences seven days a week—an intimate cellar, an open and inviting dining… Read More