Last weekend, after a fantastic dinner at the Red Store in Cape May Point, we spent the night at the Virginia Hotel in Cape May. On our lovely breakfast tray in the morning, along with a fresh egg, was an invitation to take a self-guided tour of Beach Plum Farm, which provides food for the Ebbitt Room in the Virginia, along with the Blue Pig Tavern and The Rusty Nail. (My attempt to shear off the top of the egg, Downton Abbey style, ended badly. Hence the cracks.) We couldn’t think of a better way to remind ourselves in this endless winter that spring would come soon.
The 62 acre organic farm, located two miles away in West Cape May, currently grows over 100 varieties of produce, along with cultivating chickens for eggs and pigs which the restaurant chefs aim to use nose to tail. All seedlings are started at the farm as well, and leftovers from the restaurants feed the pigs and create compost.