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How Does Supper Stay Farm-to-Table in the Winter?
Posted by Jason Sheehan on January 31st, 2012
Chef-owner Mitch Prensky shares his secrets.
“I get asked that all the time, you know?” says Mitch Prensky, chef-owner of Supper and partner (along with the Franklin Mortgage crew) at the new Lemon Hill in Fairmount. “People come up to me in the restaurant and ask, ‘What do you serve during the winter? How can you grow things during the winter?’ And I tell them, we do just fine. … ”
Supper
926 South St, Philadelphia, PA
Related Tags: Blue Elephant Farm, farm-to-table, Mitch Prensky, Supper
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January 31st, 2012 at 12:08 pm
I’m in week three of a winter csa, and I’m amazed at the greens that I’ve been getting out of it. I thought that the first sign of frost meant the end of local produce, but it seems to be anything but the case.