Green Goddess makes a lot of food. There’s the Scape Cafe & Deli at the flagship location on Saranac Avenue. There’s catering services. There’s the new Market on Main. The company operates the food services at the Mount Van Hoevenberg Cross Country Ski Center. And Green Goddess is on the go at farmers markets and special events such as the Whiteface Wilmington Heritage Celebration on June 16.

“Our main goal is to use local food whenever and wherever possible as long as it’s of the sustainable organic nature,” said Tammy Loewy, who owns and operates Green Goddess Natural Market with Wynde Kate Reese.

Farm to table. Farm to school. Farm to mouth. That’s what Green Goddess is all about.

“It came out of our roots,” Loewy said. “We started at the farmers market, and so when we set up for the day, we’d run over to Sam Hendren, of Clover Mead Farm, and we would grab whatever great cheese he had and we’d get whatever local produce … and then we would put together a sandwich of the day using all the local ingredients.”

Green Goddess continues that tradition of taking local and regional products off the shelves and putting them in menu items.

Most of their produce comes from Fledging Crow Vegetables in Keeseville, Juniper Hill Farm in Wadhams, and Wild Work Farm in Keene Valley at Rivermede Farm.

After Sugar House Creamery in Upper Jay was founded several years ago, Green Goddess created the Knuckle Sandwich, made with the creamery’s Dutch Knuckle Cheese, rhubarb chutney made at The Hub on the Hill commercial kitchen in Essex and local spinach and roasted local vegetables, no matter the season.

“In the winter, they are more like sweet potatoes, potatoes, carrots and onions, things that can be saved over the winter,” Loewy said. “And then in the summer, it’s more like fresh broccoli and zucchini and things like that.”

Then there’s the Johnny Pesto breakfast sandwich, featuring a pesto made with all local basil. It also has egg, tomato and farm cheese made at North Country Creamery in Keeseville.

Their tzatziki sauce features yogurt made by North Country Creamery. All their eggs are purchased from local producers. Salsas, jams and pickled vegetables are made at The Hub on the Hill. Their newest salsa is made by Desperados restaurant in Lake Placid. Their bagels come from the Dogwood Bread Company in Wadhams. All their bread is baked at Rock Hill Bakehouse in Glens Falls. A lot of the dressings – all non-dairy – are thickened with tofu from Ithaca.

“The only sweetener we use for ingredients on the menu is maple syrup, so you’re getting all local maple syrup in everything we make,” Loewy said.

Patrons can find menu items featuring seasonal, local food on the specials board.

“That’s a way for us to bring in something new that’s going to be in season for two weeks,” Loewy said. “If asparagus is in season, we can put asparagus on a sandwich to make it a special sandwich. Or if we get fresh strawberries in, we can put it in a smoothie bowl.”

With all this talk about local, local, local, it begs the question, “What is local?”

“I would say 100 miles is pretty local for us,” Loewy said, adding that they also feature regional product and produce from farther south in New York state and other Northeast states such as Vermont. “We have some amazing farmers within a 30 or 40 miles, and we stick with them as much as possible.”

Green Goddess Natural Market can be found locally at 2051 Saranac Ave., and at the Market on Main at 2419 Main St., Lake Placid.