In September 2009 we inaugurated a neat event, our whole-farm dinner with the local chapter of Slow Food. The idea was to host a farm tour and meal in which (virtually) all the ingredients came from this one farm to showcase the possibilities of a truly diversified farm. Farm-Table events have been done lots of times, but usually with products from many different farms, or with just certain types of products from one farm. We wanted to highlight the true culinary value of the diversification we practice, especially since it’s not legally or economically practical to make a living at much of it (like meat or dairy). Such events also usually feature chefs doing the actual food prep; we wanted to point out that farmers can and should be good cooks too, and do all the preparation ourselves to once again demonstrate the possibilities of a good farm and good farmers.
For the 2009 event, we chose a Southern theme, featuring cornbread, fried green tomatoes & okra, cowpeas, sauteed greens, and so on to highlight a uniquely farm-based American cuisine. Read a full recap, including menu, ingredients, and visitor feedback.
For 2010, we’re going with a Mediterranean theme, relying on a wide variety of fresh produce & herbs, goat milk & cheese, eggs, and more. Possible dishes include Greek salad with fresh vegetables and farm-made feta cheese; fresh pitas with hummus from farm cowpeas & herbs; roasted stuffed peppers or tomatoes; lasagna with scratch-made noodles from farm eggs, fresh tomato sauce, and farm cheese; vegetable & cheese sampler platter; custard from farm eggs & milk with farm strawberries; and so on. The exact menu will be a last-minute determination based on what we have; an early frost could result in significant changes…
Full information is available here, but the basics include:
Wednesday September 29, 6-9pm, including pre-meal farm tour. 16 places available, open first to Slow Food Katy Trail members. $30 suggested donation, used to pay for a farm tour, some of the ingredients, and an annual membership for the farm, with the rest going to SFKT’s operating budget. Well worth it, considering that you can drop that much for a feedlot steak dinner at a chain restaurant.
If you’re a member of SFKT, please considering joining us for this really fun event. If you’re not, consider joining to gain access to this and lots of other really worthwhile food events, while supporting the organization’s excellent work to promote and support local foods in mid-Missouri.