FARM TO TABLE FRESHNESS“When Leah wanted a kitchen garden, I said okay, so we planted an area with herbs, lemons, oregano, garlic, and flowering thyme. The rest was devoted to grapes and olives. Now we make two wine varieties and 40 to 50 liters of olive oil each year.”Today the Bizoumis family provides select local restaurants with fresh farm to table sweet tomatoes, olive oil and other produce. |
