Farm Dinner 6/22

Table near the garden

Table near the garden

For each of our Farm Dinners, Jess compiles a list of all the vegetables that are available from the garden. Some are gleaned, some are the best of the market, some are random odds and ends that are edible but unconventional-- like some root bound celery root transplants that won't be planted, so we could take the leaves.  

Food From Garden: 

Radishes, Salad Turnips, Kohlrabi, Pea Shoots, Herbs: mint, marjoram, thyme, basil etc., Fennel, Kale, Swiss Chard, Salad Greens, Flowers, Spruce Tips, Root-bound Celery Transplants, Dandelion Greens, Broccoli, Spinach, Rhubarb, Endive, Green Garlic: gleaned from volunteer plants

Food from the Pantry:

Pickled Beets, Leeks, Tomatoes, Carrot Picallili, Tomato Sauce, Jams, Tomato Mustard, Pear Mustard


Pork, Whitefish, Smoked Whitefish, Lake Trout, Chicken



All that became this menu...


To Start... 

Spiced Pea Toasts


For Dinner... 

Fennel Salad with Endive, Smoked Whitefish, Pickled Beets, Green Garlic Mayo and Toasted Sunflower Seeds

Roasted Chicken with Wild Rice and Kale topped with Oyster and Morel Mushrooms, Asparagus and Shetler's Cream

Idyll Farm Goat Cheese with Tender Greens, Shaved Rhubarb, and Edible Flowers


For Dessert... 

Buttermilk Panna Cotta with Bardenhagen Strawberries and Spruce Tips


Spiced Pea Toasts with Thyme Flowers

Spiced Pea Toasts with Thyme Flowers

Pea Toasts with Chili Flakes and Mint

½ lb shelling peas

¼ tsp chili flakes

1 lemon, zest and juice

¼ C cream

2 T mint, chopped

1 T chives, minced

  • In a food processor blend everything except the herbs to a rough paste
  • Taste and adjust seasoning, adding salt and pepper as needed
  • Add the herbs and pulse to combine
  • Transfer to a serving bowl and drizzle with olive oil and sprinkle with pepper.      Serve with a loaf of good, crusty  baguette

Fennel Salad with Endive, Pea Shoots, Smoked Whitefish and Pickled Beet

1 head of endive or dandelion greens

2 pickled beets, sliced thinly

½ C green garlic mayo

¼ lb smoked whitefish, flaked

olive oil

salt and pepper

¼ C sunflower seeds, toasted

  • Trim the long stems from the fennel and pick the fronds and reserve
  • Trim the base of the fennel and then shave the head and stalks into thin pieces—this can be done with a knife or on a mandolin
  • Clean and cut the endive or dandelion greens into ½” wide strips
  • In a large bowl combine the fennel, endive and fennel fronds and drizzle with olive oil, sprinkle with salt and pepper. Taste for seasoning
  • In a serving bowls for individuals or on a large platter for a group, arrange the pickled beets. Next to the beets make little piles of whitefish. Fill in the rest of the space with the fennel salad
  • Drizzle the whole lot with green garlic mayo and sprinkle with more fennel fronds and the sunflower seeds


Tuna for Whitefish: If you don’t have access to good smoked whitefish, replace it with the best canned tuna you can find. Ortiz, packed in oil, is a lovely brand.

Frisse for Endive/Dandelion Greens: What you’re looking for is a slightly bitter green that has some loft to make the salad stand nice and tall. Frisse will work. Adding radicchio wouldn’t hurt anyone.


Endive Salad

Endive Salad

Green Garlic Mayo

1 egg

1 egg yolk

2 stems green garlic, roughly chopped

¼ C red wine vinegar

10 oz sunflower oil

6 oz olive oil

¼ tsp salt

¼ tsp black pepper

  • In a food processor, or by hand if you have a good whisk and a strong arm, whiz the egg, yolk, salt, pepper, red wine vinegar and garlic together
  • Slowly drizzle in the oils to emulsify
  • Add a bit of water to the mayo to thin if it is too thick to drizzle over salad
  • Taste and adjust with more vinegar and salt as desired


Fresh garlic for green garlic: If you are past the brief spring season of green garlic, substitute 1 garlic clove per stalk of green garlic, but add some parsley to the mix to recreate that “springy green” flavor.

Pickled Beets

5 lbs beets, cleaned tops reserved for something else

1 qt water

3 C apple cider vinegar

½ C sugar

2 T salt

  • Toss beets with olive oil, salt and pepper and whatever herbs you have around—thyme and bay sprigs are my favorite
  • Place into a roasting pan, add a splash of water and cover with tin foil. Roast at 350F until beets are tender when pierced with a knife
  • Remove from oven and rub their skins off
  • Slice thinly
  • Bring water, vinegar, sugar and salt to a boil and be sure that sugar and salt dissolve
  • Pour hot liquid over the beets, allow to cool, then refrigerate. Home can at your own risk!
The assembled salad

The assembled salad

Thank you to all of our friends and family who gave their time and tastebuds to help us put on our first al fresco dinner at the farm. Erin Stanley helped prepare all of the food. Madison Meter helped grow it and then did an amazing job stepping in as a server with no training whatsoever. And a special thank you to Chelsea Ross for all the beautiful photos. Check out Jess and I have never looked so good! These dinners are made possible because of the members of our community and these three ladies exemplify that.