Review of On-farm dinners another way to showcase produce In the article “ On-farm dinners another way to showcase produce ” which appeared in Vegetable Growers News (Vol 51, Issue 6, June 2017), Ana Olivera explains a new way to sell vegetables to consumers by organizing on-farm dinners and she cited the example of Gritt's farm located in The Buffalo, West Virginia. Ana mentioned the coordinated work of Brad Gritt, General manager of Gritt’s Farm, Lindsey Good, event coordinator and Stephen Owens, Gritt’s farm chef. They started last year holding three dinners, one per month in June, July, and August. The idea born after the farm had bought an outdoor pavilion and a concession trailer for fall activities. The dinner which cost $60 includes four meals made with vegetables and fruits of the farm as well as a bag to pick your own peaches. The focus of these dinners is to bring quality to the customers. They will eat a fresh vegetable that was never stayed in a re