We spend 5 days a week harvesting in the month of July. Usually that means splitting into teams and spreading out all over the farm. However, there are a few crops that require a team effort. Here’s how we harvest potatoes.

Each year Chef Tom O’Gara and his fantastic chefs work with our vegetables to create the dishes served at the Farm to Fork Dinner. This year, as a way to engage our growers further in the dinner, Chef Tom invited a group of them to his home base, Marriott International’s Test Kitchen in Bethesda, MD.