Simplifying life, as I understand it to be, is not about giving up but about honing in. Eric and I acquired chef’s knives for what lay ahead to be a busy season of catering that began in May with a graduation party and culminated throughout the summer season with 8 weddings and a handful of other celebrations. We maintained our two acre plus garden, kept the farm stand open three days a week, and continue to distribute over a 100 boxes of produce weekly to our surrounding communities in three counties. Phew!

It’s now fall, and the first rains have calmed the electrified air to a manageable tone. It’s time to simplify and begin to hone inward.  Meditating on all of this without attachment has been challenging. Turning off the mind and taking time to just “be” is the kind of deep meditation we need right now.

I have come to understand through years of entrepreneurship that change is the key to thriving and staying the same is the key to mere survival. We are committed to a “soil to service” approach that goes beyond farm to table, in much the same way that we are committed to a “beyond organic” approach with our farming. Once one enters into the food system literally through the act of planting seeds and emerges serving tasty, nourishing food it’s hard to ignore the connection. And in many ways, cooking has allowed us to come into full circle with what has been for us a 25 year farming journey of discovery.

Chef’s knives honed we are ready to embark on a food exploration journey and through the introspective time of winter we shall see what emerges.

For some of you more intimately connected on a regular basis with us through the purchasing of food you’ll be interested to know that as we move into the slower months we will be switching up to an every other week schedule. The farm stand will be paired down to open every other Thursday beginning November 2nd. CSA deliveries will coincide with this bi-weekly schedule as well. In addition we will be available for venue bookings and party catering opportunities into December.

Christine

MENU

APPS:

Hand formed Falafel in pita pockets with Tzatziki sauce

Chickpea Hummus with garden crudités

Padron peppers with sea salt

Dolmas – stuffed grape leaves with pine nuts

Olives

MAIN:

Souvlaki
(Lamb and Chicken skewers with lemon, oregano and garlic)

Pilaf
(rice, parsley, celery, sunflower seeds and feta)

Horiatiki Salad
(Greek salad of cucumber, cherry tomatoes, heirloom red onions, lime basil,
olives and feta)

Eggplant Moussaka
(creamy béchamel topping)

Fasolakia
(green bean stew)

DESSERT:

Baclava

Fresh fruit