Sustainability efforts in the Kitchen
One of the fantastic sustainable practices is buying produce at the height of the season and processing it to meet our needs. As well as being sustainable it gives us the ability to offer the best possible tasting products to our guests which is what it is all about. This allows us to pick the produce we think is best.
We get quite a bit of produce from Deep Roots farm, a great organic farm that grows beautiful produce. They have been growing roma tomatoes in a green house that are fantastic. So we have been able to buy them about 100 pounds at a time to roast. We just toss them with a little olive oil and garlic and leave them in a low oven for a few hours. They come out fantastic! 
We use them in dishes such as pastas, salads, and sauces.
This is Anastasia Puzur one of our fantastic cooks. Here she is tossing the romas in the olive oil mix. She cut up 100 pounds of tomatoes and the finished product we ended with put only 10 quarts in the freezer. Not a lot of yield but, worth every bit of work we all put into it.