homepage logo

A Farm to Fork First

By Staff | Jul 25, 2014

Shepherdstown hosted it first “Farm to Fork” event Sunday evening, celebrating local food and local farms.

The Shepherdstown Farmers Market members organized the event as a fundraising effort for the weekly market.

Money made from the fundraiser will go toward the purchase of books on organic gardening and sustainable farming for the children’s section of the Shepherdstown Library and with help fund a gardening program at Shepherdstown Elementary School.

“This is a movement,” said organizer Inge Ledden during remarks Sunday.

“The local community supports the farmer and the farmer supports the local restaurants, back into the local community,” she said

Sunday’s menu which included a pork roast, fresh salad, veggies and dessert. was selected and prepared with ingredients from the Shepherdstown Farmer’s Market itself.

“Ninety-five percent of this that you’re eating came from this farmer’s market,” Ledden said.

According to Ledden, several local restaurants participated, including the Bavarian Inns Chef Wolfgang, who was on hand at the event, Mellow Moods Cafe and Juice, Bistro 112, Hypnocoffee Roaster, the Clarion Hotel restaurant, the Shepherdstown Sweet Shop bakery, Blue Moon Cafe, The Devonshire Arms, the Press Room, Domestic and Shaharazades.

Grapes and Grains Gourmet also donated wine and service.

Local musician Todd Coyle served as the dinner’s music performer and announcer.

Mayor Jim Auxer, who was in attendance for the dinner Sunday night, said the food was “fresh,” and “well prepared.”

“It’s a wonderful event that whole the community took part in,” he said.

Ledden echoed the sense of community involved in her closing sentiments.

“This is Shepherdstown. This is who we are,” she said