Putting Local on the Menu

  • Putting Local on the menu - Oct 2021 - Photo by Sandra Boyd
    Putting Local on the menu 2021 - (Photo by Sandra Boyd)

Three cheers to the 50 amazing people, local buyers and producers that noshed, shmoozed and connected at the Sierra Harvest Putting Local on the Menu event at Three Forks Bakery & Brewing Co Oct. 26, 2021 creating new connections that will offer up more local food, flowers and herbal options to our community members!

Together, we can all put more Local on the Menu!

Contact Miriam Limov, Farm Institute Associate for support in purchasing local products at miriam@sierraharvest.org.

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Find the freshest, locally grown food from local farmers and ranchers!

We work with institutions, restaurants, caterers, and others who want to source more seasonal, local food or plan cost-effective seasonal menus

Read how the Food Bank of Nevada County is committed to supporting the local food system by purchasing from our local farmers while bringing the healthiest and freshest food possible to thousands of her clients.

butternut squash at the hospital
In the kitchen at Sierra Nevada Memorial Hospital, staff pose with organic, local butternut squash from Indian Springs Organic Farm

“The kiwis were well received … actually, a ‘first ever’ experience for some clients. Working with Cecilia at Wild River couldn’t have been easier.”   Ray Moore, IFM Procurement

“I love the knowledge the farmers have at Mountain Bounty Farm; for me it was a great educational moment.”   Curtis Glenn, Manager Sierra Nevada Memorial Hospital Nutrition Services

“Just want to say thanks!  We picked up two cases of basil and cilantro today from Sandra, fresh from this morning, all lovely and at a great price. Looking forward to a nice local collaboration with Higareda Family Farm. Good job!” Beth Moore, Wild Eye Pub

“I went to Jim’s (Nevada County Free Range Beef) to pick up over 10 pounds of TriTip. It was a great experience and feels awesome to support his family farm.  Thanks for the guidance and encouragement to keep it so local.” Martin Bullo, Sierra Nevada Camp Chef

Phil Alonzo, Interfaith Food Ministry Executive Director, with organic kiwis from Wild River Marketing in Marysville

       Learn more about Sierra Harvest’s Procurement Policy