A local farm finds success in farm-to-table services

The Gibbons Green Gate Farm is finding success with their country hospitality and menu.

When Tom and Ann Gibbons moved to Smithfield 30 years ago they had no idea they would eventually become the owners of the family-run, farm to table restaurant <a href=”http://gggfarm.com/” target=”_blank”>Gibbons Green Gate Farm</a>.

<em>Farm-to-table</em> simply means the food comes directly from the farm to the kitchen where the food is prepared, in this case, on the farm where you dine.

Their mission statement was inspired by something they were already providing – <em>A country home experience.</em>

Jared Gibbons is the youngest of their five children and is the current manager. He said they serve breakfast every Friday and Saturday morning along with a reservation-only dinner on Friday nights.

“Right now we’re just trying to keep up with everything we’ve got,” Gibbons said. “We’ve done a handful of weddings here and some company party-type things. We’d like to get to the point where we can do some more of those.” 

He said their business has picked up so much in the last six months they hired extra help.

“In 2010 I graduated from USU in horticulture and started looking at some different things along the lines of sustainability and small farms and diversified farm operations.”

Gibbons credited his sister Rachel for the idea of having a farm to table restaurant.

“We raise beef and lamb and we have eggs,” Gibbons said. “So we started selling those packaged meets and I was thinking of putting a kitchen in up here and maybe doing bakery type things – sell stuff at the farmers market. And then my sister came up with the idea and she said, ‘You know, there’s not a lot of breakfast places around in the valley.’” 

He said more things are on the way at the farm.

“What I had envisioned from the get-go was being able to scrunch down the food chain into one location,” Gibbons said. “Obviously we can’t produce everything that we use here, but I’d like to get to that point in the future.”

He said they go to other local farms for those items they don’t grow themselves as of yet.

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