Slow motion: County restaurants serving up local produce

The taste of Indiana is always fresher and more flavorful in the summer.

Vine-ripened tomatoes, fresh-picked lettuce and arugula and Indiana made Parmesan cheese make for a crisp salad. Marbled cuts of beef and perfectly trimmed pork raised on surrounding farms are a carnivore’s fantasy.

The emergence of farmers markets and urban gardens have given people a ready supply of locally sourced food for their own kitchens. But more and more local restaurants are taking advantage of the so-called slow-food movement to meet a growing demand.

Diners want to know where their food came from, even before it got to the kitchen of their favorite restaurant. Chefs use lettuce, tomatoes, carrots and other produce grown in Johnson County fields to give their dishes the freshest possible taste.

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