Gibbet Hill Grill is at the forefront of the local food movement. They are one of the only restaurants in New England that has a produce farm on site, and Chef Brendan Pelley shapes his menu around what is seasonally available. In the summer, the majority of their produce is grown right on their farm. They grow over 40 varieties of heirloom tomatoes, squashes and zucchini, heirloom beets, radishes, greens, peppers, beans, potatoes, specialty onions, herbs, and many other crops, all of which can be seen on their menu throughout the year. They keep a root cellar and have winter greenhouses in order to expand their growing season. In addition, they also source from other local farms and food purveyors to feature the best of what the region has to offer. They bring the farm to your fork, literally!