Start with the seeds

June 2007
FoodService Director;6/15/2007, Vol. 20 Issue 6, Special section p6
Trade Publication
The article provides information on the vegetables supplied by the Seeds of Change farm to a restaurant in Taos, New Mexico, owned by chef Joseph Wrede. Many of Wrede's experiments end up on his menu. A warm salad of Swiss chard, kale, shallots and leeks with a warm tomato vinaigrette was a recent standout, it uses several Seeds of Change vegetables. But Wrede also sources from small, local farms, purchasing and serving 80 percent organic produce.


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