Posted by Maegan Cadet on October 19th, 2012
In a recent article by The Wall Street Journal about chefs who have farms, Chef Jose Garces was featured for his Luna Farm in Ottsville, Pennsylvania. Garces’ 40-acre farm supplies produce for a majority of his restaurants.
The farm collects eggs from his 75 Rhode Island red and barred-rock chickens and produces one thousand pounds of produce weekly. Though his farm is managed by a local farmer, Garces is still getting used to owning a farm and dealing with the unpredictable forces of nature. After two nearly disastrous floods, Garces attributes the problems to inexperience.
Chefs Put Down Roots [Wall Street Journal]
Photo by Jason Varney
- Slideshow: Down On the (Marathon) Farm
- JG and the Great Pumpkin
- Farm-to-Table May be the Buzzword, But Good Food Is Always in Style
- JG Domestic Meet the Maker Dinner with Luna Farm
- Jose Garces’s Global Domination Infographic
- Jose Garces at Revel in Atlantic City
- Wyebrook Farm Opens To The Public On Saturday
- Party With The Roots Tonight
- Le Bec Fin’s Steve Eckerd Is Heading To the Mainland Inn