Our Farm

About Our Farm

The relationship between farmer, chef and diner has never been more intimate.  With customers as curious about the source of their food and its path to their plate as how it tastes, we've made it a priority to shorten the distance between the field and Meriwether's kitchen.

We increased production from our five-acre garden on Skyline Boulevard, just twelve miles from the restaurant, to the point that it yields an astonishing combination of items grown in volume, like salad greens, fennel, beets and strawberries, and crops unique to Meriwether's, like cut flowers and fresh herbs, heirloom peppers and tomatoes, and green spelt, which we toast to make frikeh.  We grow Brussels sprouts specifically for Thanksgiving dinner and enough onions to keep us in French onion soup all winter, when it is a staple on the menu. Greens, from small heads of lettuce to chicories, come from the farm year round, while we draw on our stores of leeks, turnips, parsnips, celery root and cabbages until the growing cycle begins again.  Spring and summer offer a multitude of vegetables for preserving, from asparagus to zucchini, keeping us in delicious pickles the rest of the year.

Our customers tell us that flavors and textures of the produce we grow are memorable and they appreciate the short distance some of the items on their plate have traveled to get there.  It's the difference between sinking your teeth into an apple picked from a tree in the backyard in late September, and the same apple picked out at the grocery store.  It may still taste good, and be local and seasonal, but there's an appreciable difference that our diners and we think matters.