Operators know customers love to see seasonal, local and sustainable offerings on menus. But let’s face it. It’s hard to meet these customers halfway in mid- to late February. That goes double this year, when much of the country is stuck in the deep freeze. We bet that even the farmers who participate in the growing number of year-round farmer’s markets—there are 114 in New York State alone—have had it up to here with hardy root crops and are praying for spring ...

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