Today we have some beautiful bananas that were transplanted from our old Southgate location. Great in smoothies, sautéed in butter next to your breakfast plate or ice cream, eaten out of hand or included in some decadent dessert item!
We’ll also have sweet mix, microgreens, spicy mix, arugula, tomatoes, bell peppers, hot peppers, cucumbers, bodhi beans, pumpkin, and fresh flowers. 3-5:30pm.
At today’s farmstand we’ll have: Sweet mix, spicy mix, arugula, cucumbers, tomatoes, kale, broccoli greens, sweet peppers, hot peppers, pumpkin, onions, scallions, holy basil, Italian basil, parsley, chocolate, ice cream!
Sorry we haven’t posted in a few days but we were very busy building a giant pond! Thanks to our super volunteers who assisted us this weekend in getting that two-year project completed.
Chef Thomas Shelley chops fresh veggies from the gardens around him while Nadine Donath plates up the first course.
The ‘Farm-to-Table’ concept was first popularized in the US in the 1990s in restaurants in Northern California, in a movement led by celebrity Chef Alice Waters among others. The idea, now embraced by many chefs, is to create a seasonal menu and cuisine that is based on foods that are fresh and currently available from local fields of local farms. Followers of this type of cuisine are often called ‘locavores’. Our ARTfarm-to-Table dinners bring the chefs and guests right onto the farm, featuring ingredients grown within 600 yards of the spot where you’re sitting down to enjoy them. There is a wonderful energy in the experience of fine dining in the midst of a pineapple grove.
Saturday evening, May 28th 2011, ARTfarm hosted our first ARTfarm-to-Table dinner for nine guests. The ombitalented Chef/Artist/Musician/Gallery Owner Thomas Shelley prepared a six course meal for the maiden voyage, assisted by artists Alisha Westerman and Nadine Donath.
Yum! A six-course meal at ARTfarm made from ingredients grown in the gardens all around your table.ARTfarm-to-Table dinners can accommodate 24 or more guests.
ANTIPASTI Pineapple–Mango Salsa over Homemade Sage & Rosemary Flatbread Local Lamb Sliders over Grilled Eggplant and Homemade Bruschetta topped with Caramelized Onions
PRIMO Cold Cucumber and Dill Soup topped with Farm Fresh Tomatoes
SECONDO Farm Salad with Roasted Carrots and Beets
CONTORNO Homemade Pumpkin Ravioli with Sauteed Chicory
DOLCE Alisha’s Birthday Chocolate Truffle Cake with a Spicy Molasses Crust
The crowd was very happy!
Lemongrass (‘fevergrass’) bush tea over ice was a lovely refreshment for a hot night, and Chef Thomas generously included his white-hot Garlic and Tejaswani Indian Hot Pepper Oil on the table for those brave enough to try it.
Our next ARTfarm-to-Table Dinner will most likely take place in early fall 2011, as our gardens come out of the summer resting period and begin to produce again. Please let us know if you’d like to be on a guest list for upcoming farm dinners at ARTfarm!
ARTfarm on St. Croix, USVI 