Chef Morgan is working closely with a number of local farmers in Cartersville and the surrounding area including Rydal and Pine Log. The organic produce is incorporated into Chef Morgan's menu on a seasonal basis. The ability to converse directly with the farmers is a huge asset to the chef, as he is able to specify exactly what he needs for his creations.

In the spring and summer months, Chef Morgan frequents the local farmers market that is only one block from his restaurant. Often times, fruits and vegetables are barely 24 hours from the ground when they make their final appearance on the dinner plates at D. Morgan's. Chef Morgan believes in doing as little as possible to the bounty that mother nature provides.