Getting people to eat good — as in healthy — food is usually a good deed in itself. On Thursday evening, August 9, at Terhune Orchards it was also for a good cause — raising awareness for the sustainable, farm-to-table movement and funds for Sustainable Jersey, the certification program that currently has 378 towns registered and working towards Sustainable Jersey certification. (Another 108 are already certified.)
“Sustainable Jersey has become critical to the progress many towns have made in advancing environmental stewardship and healthy communities,” says Pam Mount, Terhune Orchards’ owner and Sustainable Jersey board president. The certification process includes Buy Fresh, Buy Local programs, farmers markets, zoning for food production and sales, and farmland preservation plans.
Helping making the point that sustainable farm-to-table food can also be part of an exciting menu were some of Princeton’s top chefs, including those in the photo below.
The chefs produced a five-course meal with wine pairing, and fruits and vegetables grown literally within walking distance of the event’s rustic setting: Terhune’s new red barn, built by the Amish and outfitted with solar panels.
U.S. 1 food columnist Pat Tanner dropped by to meet some of the guests. For more information visit www.sustainablejersey.com.