ref=”https://thinktasty1.wpengine.com/wp-content/uploads/2012/08/rsz_earlsflatbread.jpg”>This year Peddler’s Village is celebrating their fiftieth anniversary.  This colonial style shopping and dining destination, located in Buck’s County, Pennsylvania, welcomes 1.5 million visitors each year.  Covering forty-two acres, it is home to sixty-five specialty shops, the Golden Plough Inn, Giggleberry Fair family entertainment, twelve annual food festivals and seasonal events, and six restaurants.

One of the newer restaurants in Peddler’s Village is Earl’s Buck County.  This farm to table restaurant, which serves lunch and dinner, was created by the team of Director of Restaurants Jim Perillo, General Manager David Zuckerman and Executive Chef Chris Tavares.  Working with local farmers, they incorporate seasonal produce throughout the year.  We were able to speak with General Manager David Zuckerman to learn more about Earl’s Buck County.

TT:  What local produce items are being used in your dishes currently?

DZ: From the local farms here in Bucks County, we are currently using micro greens from Blue Moon Acres and Bibb lettuce from Maximuck’s Farm. Our own Earl’s Bucks County garden is supplying us with an abundant harvest this year of fresh herbs and produce. We are currently using five species of mint, thyme, rosemary, Italian parsley, Thai basil, and lavender. We are also harvesting tomatoes, eggplant, squash and peppers from bell to spicy varietals.

TT: Have you created any special menu items that highlight the local produce?

DZ: The Seared Ahi Nicoise salad features the local Bibb lettuce and the Garden Summer Roll utilizes squash, eggplant and Thai basil from our garden.

TT: What is your favorite dish that includes local produce?

DZ: The Garden Summer Roll is a light and refreshing summer dish, with ponzu, julienne vegetables, rice noodles and Earl’s Thai basil.

TT: As you include seasonal produce in your menu, how often do you change your regular or special menu items?

DZ: We change our special menu items weekly and our regular menu each season.

TT: Do you work with any farms in particular?

DZ: We source the freshest seasonal produce so we work with a variety of farms throughout the seasons. Some of the local farms we source from include Blue Moon Acres, a family run farm business, for top quality micro greens, specialty lettuces, baby vegetables, herbs and edible flowers grown without the use of chemical pesticides, herbicides, fertilizers or growth regulators and None Such Farm, a tradition in Bucks County since 1932 for their renowned varieties of homegrown sweet corn, both white and bi-color, as well as for their farm-raised Angus Beef and seasonal fruits.

TT: What makes your menu/restaurant unique?

DZ: Earl’s Bucks County serves an all-day menu featuring contemporary cuisine using the freshest seasonal ingredients from local farms, ranches and fisheries throughout the year. We source not only local produce but also local meats and cheeses. In addition, Earl’s Bucks County is committed to offering a selection of organic, sustainable, and biodynamic wines. The menu changes daily and with the rhythm of the season, offering a variety of great tasting food presented with a creative flair. Earl’s Bucks County is a proud member of the Bucks County Foodshed Alliance and a supporter of the Bucks County Heritage Conservancy. This reflects our ongoing commitment to local farmers and producers in selecting the highest quality, seasonally fresh and sustainably-grown foods.