Chef Shaun Garcia practices sustainable farming on his 10 acre farm, growing many of the fresh ingredients featured in Soby's. Whenever possible, our menu supports local artisan farmers, foragers, and ranchers who share our vision of offering a true "farm to table" dining experience. The Soby's farm is located about 15 minutes from downtown Greenville.

This summer, Chef Shaun and his team of volunteer farmers grew a variety of vegetables, including:

Snap Beans
Dragon Tongue HL and Provider HL

Sweet Corn
Texas Honey June HL

Carrots
Cosmic Purple, St. Valery, and Amarillo Yellow

Okra
Evertender and Red Burgundy

Summer Squash
Scallop Yellow Squash, Early Prolific Straightneck, Black Beauty Zucchini, and Cocozelle Zucchini

Watermelon
Moon and Stars (yellow fleshed) and Northstar (Planet and Stars)

Winter Squash
Long Island Cheese, Spaghetti Squash, Waltham Butternut Squash, Thelma Sanders Sweet Potato, Jet Acorn Squash

Read more about the Soby's Farm in the June issue of Cooking Light Magazine.