It is always a treat for me to take the "before" image in my mind's eye as we prepare our barn for it's metamorphosis into an event/dinner space this Sunday night. We hope to see many of you (tickets still available here) with us at the table. Chef shared his menu with me, and it includes smoked lamb loin with peporanata; honeynut squash with smoked cheese and ancient grains, grilled chestnuts -- the full menu has me giddy with anticipation. We can always make room for CSA members, so join us for this memorable night. Laura is decking out the barn with autumnal floral designs. What lasts with me most is the conversation and community that is developed around the table. Showing up to a chilly barn (though we will have heaters, don't worry!) to feast from an open-fire alongside the young men and women who have grown the food for you creates ties that bind us together for a more resilient future. It may appear from the outside like a fancy night out, but we are doing the real and lasting work of taking care of one another for real.
For today, we are bringing in a damp harvest and battening down the hatches for a wind storm tonight. 60 mile and hour winds are predicted so for those of us without generators, be sure to set aside some water because limbs will likely come down. It is 'put the second latch on the screen door' weather.
In this week's share:
- collard greens or pac choi
- bell peppers
- tomatoes (last of the harvest, take any green and put on your windowsill to ripen)
- marinara from this year's tomato harvest
Have a great week.