Local eating is all well and good, but it has limits. I have no interest in arbitrarily drawing a line around myself and saying “this far but no further”. To us, food sources have a lot to do with the nature of the food. If it’s perishable, seasonal, and can be grown in Missouri, we’re not going to source it anywhere else or at non-seasonal times of year. If it’s unique to another area (olives, maple syrup), inherently stores well (oils, vinegars), is just plain a basic need (salt, spices), or otherwise necessary, we’ll try to get it from the highest quality and most ethical source we can.
We maintain a pretty detailed list of the kitchen items that we consider necessary for good cooking and proper use of all our year-round on-farm ingredients. I thought it might be interesting to share this, and compare to readers’ ideas of what constitutes “must-have” kitchen stocks. Visit the link above, take a look at our list, and post a note with your own priorities, or questions about ours.