Farm to Table

Episode: CCGVN-109H

G discovers the hard work and versatility that goes into a peanut from harvest to production. Royal Oak Peanuts takes G through the farm and then owner Stephanie Pope shares with him a peanut-inspired breakfast of french toast and smoothies. Coon Rock Farm is home to critters and a large garden that supplies restaurants through Raleigh with organic produce. G gets a tour of the farm from chef Sarig and farm manager Brock where he helps chef pick greens to prepare later. Sarig and G get in the red pick-up to drive down to Zely and Ritz, Sarig's restaurant set in Raleigh. There they prepare a meal from the ingredients they picked at the farm and show the versatility in sustainability.

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  • May 03, 2014 6:00 PM
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