homepage logo

Better than Fresh

By Staff | Jun 20, 2016

After not taking place last summer, the Farm to Fork dinner was held on Sunday, June 12 behind the Shepherdstown Public Library. The event was put on by the Shepherdstown Farmers’ Market, and was the result of more than 20 farmers and their help working with several Shepherdstown restaurants.

The farms, all of which are from the immediate surrounding area, supplied the ingredients for the dinner, as well as wine and raffle prizes. The restaurants then prepared the food.

“We have honey, apple butter and soaps,” said Shannon Floyd from Cutler Tigh Farm, who was working the raffle table at the dinner. “All of the prizes were supplied by the participating farms.”

All of planning and volunteer hours went into making the Farm to Fork dinner happen. According to Inge Ledden, who organized the event, three months of planning went into it. On the day of the dinner, those involved began work at 1:30 p.m. Dinner was served by 5:30.

“The importance of this is to show how it all works,” explains Ledden. “The people in the community support the restaurants who support the local farms. It’s a system.”

The Farm to Fork dinner was a success, selling all of the tickets for the event two days in advance.

The Shepherdstown Farmer’s Market is open from 9 a.m. to 1 p.m. Sundays running from April through December. The market is on South King street, behind the Shepherdstown Public Library.