"The kitchen will serve food meant to highlight ingredients from around the region, including some of what will be grown on the small farm located on Carter’s ranch. This spring, the team planted its one acre of hops on a sloping grade of the foothills above the taproom; they hope to have a harvest to use by later this year. On a nearby peak, young saplings mark where a future orchard will give olives and apricots, too. With the goal of increasing the biodiversity of the soil over time, the team’s bringing in a herd of goats to graze among the bushy manzanita trees." - Lauren Saria
