At SUFCo, we are always looking for opportunities to expand the amount of food produced in and around Seattle. One of the most limiting factors in our work is always space. It can be hard to find adequate, sunny space in the city to make our client’s dreams come true. This has been especially proven true for some of the restaurants we work with, who use incredible amounts of produce each week. With this in mind, last season we endeavored to expand our growing capacity by taking advantage of the relative proximity of pristine farmland to Seattle city limits. In the beautiful Sammamish river valley, we leased 4 acres of protected farmland on a parcel known as South 47. Just 15 miles from downtown Seattle, this land is surrounded by small farms, wineries, and a beautiful bike path.
Now entering its second season, the Urban Fringe Farm has proven a wonderful addition to our in-city farming locations. The farm is divided into several ½ acre plots which allow restaurants to grow their own fresh produce within a few short miles of the city. In addition to supplying fresh produce, these customized production farms inform their seasonal menus and provide educational opportunities for restaurant staff.
"The farm has enabled us to have a personal connection to the produce being served at our restaurants and has been a soulful experience," says Jason Stoneburner, head chef of Bastille Cafe & Bar and Stoneburner.
All crops are selected by the restaurant staff and are picked to provide unique options for each kitchen.
This year we will be partnering with the following restaurants and food-production business to provide them with the freshest local ingredients possible. This summer we will be posting a series profiling each restaurant, so stay tuned for more:
Bastille Cafe and Bar
Stoneburner
The Pink Door
Chan
Bacco Cafe
Tray Kitchen
Green Juju Kitchen
