At this charming locavore haven in a small historic town about a 15-minute drive from Chapel Hill, chef-proprietor Aaron Vandemark once listed the source of every ingredient on the menu. He worried “the larger message” — that each day’s menu is a snapshot of what’s going on in the fields and pastures around him — was getting lost. So he distilled the message into one figure at the top of his daily menu. The day we were there, 94 percent of the menu’s ingredients had been sourced locally by “real people growing things they’re proud of.” A highlight was this dish of Swiss chard pappardelle (often the chef uses turnip tops) tossed with a rich Cane Creek Farm pork ragu. Salt-cured scarlet turnips and a scattering of sweet carrots balance the richness of the slow braise, and toasted bread crumbs and a little parmesan finish off this satisfying dish.