We've been putting together our seed list for 2013 with the help of Chuck & Augie's very talented chefs. Here we are in the dining room at our seasonal meeting. Some of C&A's requests for the coming season include fresh fennel, blue and red fingerling potatoes and a variety of micro greens.
Our produce was featured last season in their weekly lunch specials. Here are some highlights from their 2012 menu:
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| sweet potato pasta, green peas, prosciutto, portabella mushrooms, shaved parmesan cheese in a thyme butter sauce |
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| orecchiette pasta with squash, shelled peas and shaved parmesan cheese in an herb butter sauce, garnished with a nasturtium |
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| soy sauce balsamic glazed salmon over Asian greens with a cucumber salsa and pickled red onions |
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| grilled steak tacos with fresh corn salsa and a sriracha mustard cream sauce |
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| sriracha soy glazed salmon with ginger rice and arugulla |
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| a view of our new greenhouse, captured this summer during the chef's visit to Spring Valley Farm |
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| shelling some green peas picked fresh from the field |
Huge thanks to
Tyler May for his wonderful pictures and the staff at Chuck & Augie's for their hard work. It's an honor to have such a talented team of chefs showcasing our produce in their restaurant and at local events like the Farm to Table dinner. Here's to another year of great food!
Blog cred: Tanya Lama
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