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Fresher, healthier, and more delicious- eating local food is full of benefits. However, it’s rare to find a restaurant willing to put forth the effort to remain so committed to utilizing local food.

That’s exactly why locals flock to Down to Earth Café in Perkasie. Owner J. Ryman Maxwell has created a warm atmosphere full of the freshest food. This spring, we’re highlighting just a few of the ways that this quaint cafe integrates local ingredients from area farms and businesses into their daily dishes.

We already told you about their fresh, locally-grown produce from Living Hope Farm. Down to Earth also turns to a local supplier when it comes to their meat- Tussock Sedge Farm.

Henry Rosenberger, a retired dairy farmer and owner of Tussock Sedge Farm, started selling his grass fed organic red angus beef to Down to Earth soon after the café opened. His cows are rotated to new pasture grass ever 24 to 48 hours, and they are raised from birth to finish right there on the farm in Blooming Glen.

“The burgers Ryman makes with our beef are a raving success,” says Rosenberger. “People are much more concerned about eating healthy than they used to be and they perceive grass fed to be healthier.” Rosenberger offers himself and his wife Charlotte to be evidence to the positive. “We eat produce from Living Hope and Blooming Glen farms, and we are pill free,” he says.

Bon appetit!

 

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