Farm To Table

While Pennsylvania leads the nation with more than 530,000 acres of preserved farmland as of July 1, 2020, Lehigh Valley has done its part, with 554 farms preserved, totaling almost 42,000 acres. This is acres of farms & agricultural land for crops, pastures, orchards, tree farms, and vineyards

Farm to table isn’t a passing fad or a marketing slogan in Lehigh Valley – it’s the way we live. Our region has been an agricultural powerhouse for more than a century. And truly because of the Rodale Institute, Lehigh Valley has been the pioneers of organic agriculture research.

But a few centuries ago, people took it for granted that the food they ate had come recently from a nearby field or pasture. Today, we’re rediscovering the joy of knowing your food’s origins — and travel is the perfect way to do it. There are really just a few ingredients needed for a great farm-to-table destination: rich culinary traditions, farms you can tour, plentiful farmers markets, and great chefs who put it all together!

Take Bolete, led by James Beard nominee Chef Lee Chizmar. Bolete’s charming restaurant exudes warmth, promising an authentic farm to table dining experience. Another of Lee’s masterpieces is Mister Lee’s (Easton or Bethlehem) locations, where local farm-to-table dishes are a nontraditional take on Japanese noodles, incorporating only the freshest meats and veggies Lehigh Valley has to offer. Everything’s made in-house and to-order, so the team can accommodate any changes or dietary restrictions. The menu features hot, cold, and sweet (Cody’s Crunch!) options.

Try the sauteed Potato & Brisket Pierogi with horseradish cheddar, corn, and tomato at Curious Goods at the Bake Oven Inn. Order the Jurgielewicz Farms Duck Breast at Glasbern, it’s served with a choice of farm fresh whipped potatoes or parmesan risotto & fennel. 

Craving something simple? How about the Happy Pig from Switchback Pizza? Neapolitan pizza with local and naturally raised sausage & bacon, fresh mozzarella & locally grown tomatoes — cooked at 900 degrees in an Italian wood oven. The Trolley Stop Diner in Easton offers made-from scratch, home-style diner classics featuring ingredients from local farmers, like the Leopard Tots with Nello’s bacon, or a Loaded Leopard Bowl with Pastificio 601 pasta. (Leopard theme as it's just steps from Lafayette College campus!)

With abundant farms and an endless countryside, Lehigh Valley restaurants have access to the freshest ingredients. From locally raised meats to homegrown fruits and vegetables, it is no wonder many of Lehigh Valley’s best restaurants are known for their farm-to-table specialties. And as the seasons change, so do Lehigh Valley’s restaurant menus, ensuring a true taste of local flavor. Discover your favorite.

Fresh fruit, produce and dairy, locally sourced meats, and any other ingredients for a wonderful meal can be found in Lehigh Valley’s Farmers Markets. Of course, most of them also have prepared dishes on hand, no cooking required.