Taproot Kitchen practices gleaning, the art of gathering what’s left in the fields after the harvest. Our members go out to our partner farms to gather produce that would otherwise be left to rot. What we can’t glean, we grow. Taproot Kitchen maintains a sustainable garden where we grow everything from herbs, to fruit, to vegetables, using organic gardening principles.
This bounty from our local lands provides the inspiration for the seasonal menus we create. Everything from fresh spinach, apples, beets, tomatoes, root vegetables and squash can be utilized in our chef-quality dishes.
With an expansive list of recipes that is ever-growing, Taproot Kitchen is prepared to cater events of up to 200 people. Our menus can be tailored to suit your needs, but we will always use fresh, local produce grown by area farmers. The flavors of our menus will reflect the season as well as your vision for your event.