The current trend in seasonal cuisine and farm-to-table dining has been taking place in the Berkshires for more than 30 years. Back in 1983, Ted Dobson began organic farming in Hillsdale, NY, growing baby vegetables and baby greens, and taking them to Boston and Manhattan for sale. Dobson introduced mesclun and arugula mixes to some of the region’s most innovative chefs— including Dan Smith, Chef/Owner of John Andrews Farmhouse Restaurant in South Egremont, MA. Chef Smith has been cooking seasonally since 1990 and this year, celebrates his 25th year in business. The decades-old farmer-chef relationship continues today as Dobson is now growing organically on his 15-acre Equinox Farm, in Sheffield and Smith features Equinox greens on his menu throughout the season. Producer Dave Fraser along with Angela Cardinali from Berkshire Farm & Table visited both the Farm and the Restaurant to learn how this partnership benefits everyone involved.
Equinox Farm
Berkshire Farm & Table
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Equinox Farm on Facebook
