Friday, October 11, 2013

eating my share: bring it to the table

Earlier this week, we gathered at Michele's house. Leah was in town and we wanted to celebrate her visit and the farm in one event. Naturally, a potluck was the ideal party format.


We called together some past and current employees/friends of Zephyr Farm and spent an evening kicking back, catching up and stuffing our faces.

We ate well and the food was fresh from the farm. Pickled beet salad. Roasted cauliflower and an ode to it's deliciousness. Roasted squash, pepper and chickpea tacos. Roasted potato, beet and carrots. Truffled mac&cheese. Chipotle mac&cheese. Miso butter glazed carrots. Roasted eggplant and tomato casserole with a crumble topping. Baked pumpkin puddings with whipped cream and gingersnap crumbs...




Aside from the literal act of eating, we are nourished by our connections to Zephyr farm. We have all worked at the farm in some capacity and we each bring something different to the table.

At the center of these connections is our farmer, Michele. We have all worked for Michele in some capacity but aside from being a boss, she's a friend. That makes it even sweeter knowing that we can contribute to the growing success of Zephyr Farm.


Baked pumpkin puddings with whipped cream and crumbled gingersnaps and pecans.

I hope you enjoy your connection to the farm as well,
Jess

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