A handful of farms sell directly to restaurants in an effort to get on the agricultural map.

As farmers search for more revenue to meet higher energy costs and to compete with national food providers, direct restaurant sales are becoming more popular, said Julie Speicher, a spokeswoman with the Pennsylvania Association for Sustainable Agriculture.

The Pittsburgh-based organization pairs farmers and chefs who are looking for each others' business but need information, Speicher said.

Several farms in Butler County sell to restaurants. One is Harvest Valley Farms, a 135-acre farm in Valencia.

The company provides produce such as lettuce, onions, zucchini, green beans, potatoes, basil, parsley and rosemary. The farm sells to six restaurants — one in Butler County, four in Allegheny County and one in Westmoreland County.

"The kind of restaurants (we sell to) adapt their menus to seasonal tastes," said Art King, Harvest Valley owner.

He said many restaurants avoid buying locally because it complicates ordering food.

"But I think the rewards are well worth it," King said.

He sells to the Grand Concourse Restaurant in Pittsburgh, where the chef puts the Harvest Valley name on the menu.

"The customer can see this is a local product, and thinks this will be better," King said.

According to the latest farm statistics from the U.S. Department of Agriculture, out of the 1,174 farms in the county, 63 harvest vegetables.

Restaurants provide a ready local market for these vegetable growers.

Brian Farber of Zelienople farmed about an acre last year, his first year of farming as a business. As someone who just began selling products, he finds restaurant sales are simple and direct, he said.

He grows tomatillos, peppers, onions, basil, zucchini and other vegetables. For this year, he plans to farm two or three acres.

He sells to Clifford's, a Connoquenessing restaurant, and provides tomatillos to the Mad Mex restaurant in the North Hills, Allegheny County.

"I'm trying to find what's needed," he said.

He said he first takes his vegetables to auction, and what he doesn't sell goes to restaurants.

Restaurants profit from fresher food, he said.

"It's a better product than something that traveled 2,000 miles from California," Farber said.

Clifford's co-owner and chef, Jesse Enslen, agreed: "I think if it's available locally, you should use that before going to a national provider."

He buys from three to four local providers.

"A lot of (local products) tend to be organic. I really believe there are health benefits," he said.

Finding farmers to help was not difficult.

"A lot of local people find me, and I really like when they do. It helps us out," Enslen said.

For information on the Pennsylvania Association for Sustainable Agriculture, visit the Web site www.pasafarming.org or call its Pittsburgh office at 412-697-0411.