On Sunday, we went to Remembrance Farm to help out with the Health Food For All dinner. Some volunteers help organize, greet, or wait tables. We wash dishes. By pitching in, we support an effort we believe in, (Tree Gate is a participating farm) and I don't have to interact with too many people. ;-)
This time, we got to meet the chefs from the Carriage House Cafe and taste some their wonderful, locally-sourced food. Growing up spending time in the back of the house at the Tarrytown Conference Center, I remember dad creating stunning plates heaped with delicacies "born" from the impenetrable walk-in cooler. At least it was scary to me since I couldn't reach the door handle, and the fear of being locked in was instilled by my big sister, who occasionally threatened to lock me inside .... uh, more on the childhood traumas some other time perhaps.
Anyway, even though the busy summer season is in full swing, we do try to sneak in some good meals with all of the produce coming out of the field. Tonight we gussied up one of our favorite meals, home-made pizza, with some chanterelle mushrooms, kale, and oven-roasted garlic. Each of the four pizzas had something different. One with our hot serrano peppers. They haven't turned red yet, but still probably a three on the Scoville scale. Another had local sauerkraut in place of the tomato sauce. Sounds totally weird, right? Sooo goood.
But now that dinner is done and the chickens are put to bed, it's time for good little farmers to go to sleep, too. We're harvesting tomorrow, starting shortly after dawn, and then off to set up our farm stand outside of Red Feet Wine Market. See you there?