I’m having this inner debate about my commitment to serving locally grown-in season-organic produce. Recently we offered a special, Spicy Green Beans, made from locally grown organic BlueLake green beans. The beans retained their snap and the sauce was just the right amount of spice and savory. The season has ended and so has the special. However customers continue to ask for it. Some on the verge of begging, please can you make the Spicy Green Beans. So here’s the dilemma, because there are conventional green bean available from a warmer climate: do we keep our commitment to serving organic produce and wait until next year, when organic green beans are again growing abundantly or do we satisfy the demands of our customers? Isn’t it a good thing to anticipate the change in season with, “Oh, soon it will be time for the Spicy Green Bean special”. I know this is how it is with our Thai Butternut Squash Soup, as well as our Asian pesto-Garlic Basil Noodles Special. I asked this question on facebook and received only one enthusiastic response-“stick to your guns”. I know we have become accustomed to eating whatever we want for most of the year. Does it matter to be a restaurant that is committed to serving, as much as possible, in season organic produce. Conventional green beans are not on the dirty dozen list which means a fruit of vegetable high in pesticide residue. I guess I feel strongly that the more support for locally grown organic produce the better, for our bodies, the environment and importantly local organic farmers.