CSA fall fiesta details

On Saturday, October 27th, we’ll be hosting our (not-quite) end of season party for CSA members, featuring a Mexican-style pit-roasted goat and lots of other good farm-sourced food. Details, menu, schedule, and more below the break.

This is not a potluck (we did that in September), and we ask attendees NOT to bring food. This is our way to thank you for investing in us this year, and we’d like to show off the diversity and quality of food we can make primarily from on-farm sources, which means we want to do the cooking and provide the ingredients. Our extremely fresh and good food is something we value enormously (it’s the core reason we do this at all), and we’ve been looking forward to hosting this all year. Though the menu features roast goat, there will be plenty of vegetarian/vegan/gluten-free (V, VG, GF) dishes for all to enjoy. In the menu below, farm-sourced ingredients listed in italics; all items subject to change.

Pit-roasted goat One of our young tender kids, butchered this summer, marinated in a fresh ancho/poblano adobo and slow-roasted in a sealed pit along with onions & sweet potatoes roughly following this recipe.
Roasted sweet potatoes Cured roots oven-roasted with olive oil (V, VG, GF)
Cornbread Made with multiple varieties of fresh-ground corn, goat’s milk yogurt, eggs, salt, honey, leaveners (no wheat). (V, GF)
Flour tortillas Homemade tortillas using wheat flour, mostly fresh-ground Missouri soft wheat. (V, VG)
Queso fresco Our version, a fresh-made pressed goat’s milk cheese (pasteurized). (V, GF)
Salsa #1 Roasted tomatillos, onions, garlic, peppers. (V, VG, GF)
Salsa #2 Roasted tomatoes, onions, garlic, peppers. (V, VG, GF)
Salsa #3 Roasted green poblanos, onions. (V, VG, GF)
Slaw Finely shredded cabbage, peppers, cilantro, Mexican-influenced vinegar dressing. (V, VG, GF)
Custard Pumpkin/squash custard using eggs and goat’s milk, topped with cajeta (fresh Mexican goat’s milk caramel). (V, GF)

We won’t be providing drinks other than water, so bring whatever else you’d like to complement the meal and the evening. Pick-your-own mint for mojitos.

We’ll have the pit built days ahead of time, and start the fire Friday morning to preheat the pit. We intend to pit-roast a couple chickens for ourselves that evening to test the whole thing out, then cover it over for the night. Saturday morning we’ll get the fire restarted before dawn, have it roaring until 10:30am or so, at which point we’ll deposit a large pan of goat, sweet potatoes, onions, and sauce in the hot coals and immediately seal the pit. Cooking should take around 6 hours (we hope, having never done this before).

3:00 Arrive anytime after this, with option to explore the farm yourselves, chat, and/or help with any last-minute prep. We’ll pull out our croquet and bocce sets.
4:30 We’ll open the pit and start serving food. Be here by then if you want food fresh & warm; we won’t wait for stragglers.
6:00 By this point the sun will be getting low, and we’ll start transitioning to a bonfire. Those who wish to remain may stay until 10 or so, enjoying the fire, a near-full moon if it’s clear, good company, and whatever leftovers you can cram in.

The current plan is for the pit & campfire to be located behind the house, not terribly far from the kitchen & bathrooms. If the weather is nice, we’ll find a level spot outdoors in that area to set up tables & serve food. Please note that the ground is somewhat uneven in places, so please watch your step as you navigate the area, especially after dark. Also, please stay on the cedar paths through the herb garden (but help yourself to mint for beverages, etc.).

We welcome exploration of the farm, following the usual basic rules: Please close all field gates after you, assume fences are electric, stay in the major obvious walkways to avoid stepping in any growing beds, and generally leave things as you found them. If walking the woods, stick to the well worn loop trail. Please don’t leave the trail to explore the old homestead in the woods unless either Eric or Joanna is there to guide you.

While we don’t want any food brought, there are other things you can bring to make your and our lives easier:
– Lawn chair/cushion/other sitting device. Cedar logs will be available to sit on, as well.
– Drinks other than our tap water
– Flashlights so you can find your car again
– Comfortable shoes suitable for navigating somewhat uneven ground
– Dishes, silverware, napkins (UPDATE: bowls, too, if you want stew): we don’t have or use disposables, so bring your own washables. Any trash you bring goes home with you; we don’t have regular trash service here because we don’t generate enough to need it.
– Musical instruments? Anyone with something like fiddles or guitars that work around bonfires would be most welcome.
– Please DON’T bring dogs or other pets; we simply can’t accommodate them.
– Children are quite welcome with parental supervision, on the understanding that there will be hot fires, uneven ground electric fences, and all the usual hazards of a working farm. We’ll try to have a designated zone where kids can dig and play in the dirt.

We generally prefer that you park on the house side of the stream. We’ll try to provide some signage or guidance on where to park when you get here. If you have a very low clearance vehicle and do not want to cross the bedrock stream crossing, please park in the grassy area to the left of our entry gate.

This event will happen regardless of weather conditions; we have too much planning and prep invested in it. If conditions are poor, we’ll simply gather and serve in the house. Flooding on our stream crossing shouldn’t be a problem given how dry the region still is, but in the event of non-stop thunderous rain we’ll send out an update as needed.

We have high hopes for this, and hope it goes smoothly enough to want to repeat this every couple of years or so. We’ve received many RSVPs and hope those who attend enjoy the food and a chance to meet other members.

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