CLOCKWISE FROM TOP LEFT: House-cured bresaola with baby arugula, shaved parmesan, olive oil, and country toast at Flatbush Farm; BLT Market; Telepan; Back Forty’s Gaucho Fizz; The heritage breed pork chop at Inside Park at St. Bart’s.

BACK FORTY
Firmly committed to the Union Square Greenmarket, chef/owner Peter Hoffman fashioned a special flatbed bicycle just for hauling his finds back to his duo of market-focused eateries (which were all about “farmto- table” way before green became the new black). It all started with Savoy in 1990; now Back Forty, his casual East Village follow-up, is just as devoted to fresh-fromthe- farmer produce, cheese, fish, and meat. Even the house wines are specially made on Long Island’s North Fork, and the well-stocked bar pulls from a 100-mile radius, serving quaffs like Bluecoat American dry gin (Philly) and Laird’s apple brandy (Jersey). 190 Avenue B, 212-388-1990.

BLT MARKET
Above and beyond menu seasonality, BLT Market—chef Laurent Tourondel’s harvest-driven addition to the BLT dynasty—also features monthly “peak in season” offerings (for those of you who like to sleep with a copy of the Farmer’s Almanac under your Northeast goose-down pillows) and ever-changing blackboard specials with a seasonal skew. This and the rustic décor, including antique farm gizmos, wide-plank floors, and local cheese offerings under cowbell-shaped glass covers, bring a little barnyard chic to the in-house eatery at the Ritz-Carlton in Midtown. 1430 Avenue of the Americas, 212-521-6125.

BLUE HILL
His own family’s Blue Hill Farm in the Berkshires has never been far from Dan Barber’s mind, and it certainly must have done much to shape his sensibilities as a chef. Today at Blue Hill restaurant in Greenwich Village all the veggies, meats, and honey served are sourced from the bounty of the Hudson Valley. And even though this slightly subterranean eatery has been around since 2000, it still feels as fresh as its locavore-loving menu. Tip: Be sure to check in with sommelier Claire Paparazzo, who’ll happily turn you on to the best locally produced vino. 75 Washington Place, 212-539-1776.

COOKSHOP
While some farm-to-table restaurants make you feel as though you’re on the hayride express, Chelsea’s Cookshop, run by chef Marc Meyer (also of Five Points) and his wife, Vicki Freeman, has long managed to keep the faith without feeling self-conscious or strained. Meyer’s deep respect for food sources has even prompted him to give credit where credit is due by citing farmers’ names on blackboards. He also keeps things green with bamboo-sourced furniture and touches like recycled-wood ceiling beams. 156 10th Avenue, 212-924-4440.

FLATBUSH FARM & BAR(N)
Its name may seem like an oxymoron in early-21st-century Brooklyn, but if überenergetic Flatbush Farm could harvest greens from cracks in the sidewalk, we’re betting it would. That not being feasible, the restaurant makes do with Satur Farms veggies, eggs from Nester Tello in upstate Red Hook, and organic, grass-fed meats from Fleisher’s Meats in the Hudson Valley, all while keeping a casual-urban-chic aura. 76 St. Mark’s Avenue, Brooklyn, 718-622-3276.

INSIDE PARK AT ST. BART’S
Flame-haired Peter Hoffman protégé Matthew Weingarten is behind the fantastic menu at this sweeping, elegant eatery in the annex of St. Bartholomew’s Church. Weingarten—known for foraging in spots as nearby as Fort Greene Park for oddball ingredients like ginkgo—showcases his Contemporary American cuisine with dishes like creamy East Coast oyster pan roast served with local veggies and bacon. 109 East 50th Street, 212-593-3333.

TELEPAN
Sourcing from rare heritage-breed-committed farmers like Jennifer Small of Flying Pigs Farm in upstate New York has earned chef Bill Telepan and his eponymous eatery a Snail of Approval nod from Slow Food NYC. This welcome addition to the Upper West Side pays quiet homage to some of the best ingredients available within driving distance—not surprising, of course, coming from the man who coauthored the book Inspired by Ingredients. Bring a field hand’s appetite for these well-balanced new American dishes, which make up a mid-course section of the menu plump with savory specialties like roasted trout with parsley potatoes and horseradish brown butter. 72 West 69th Street, 212-580-4300.