By Kiki Adami

Fettucini Alfredo can still be rich, creamy and buttery without all of the dairy elements. Even better, you can prepare this delicious entree in under 30 minutes following the recipe below. Bon Appetit!

Image Credit: IG/@alexafuelednaturally

Vegan Mushroom Fettuccini Alfredo

Cook Time: 25 Minutes

Serves 2

Ingredients

  • 2 garlic cloves, chopped into small pieces

  • ½ white onion, chopped into small pieces

  • ½ tsp pink himalayan sea salt

  • 2 portobello mushrooms tops, chopped into dices

  • 10 asparagus stalks, chopped into small pieces

  • 1 tsp black pepper

  • 1 cup full fat coconut milk

  • 1 tsp black truffle oil, divided

  • Fresh cilantro, chopped

  • 1 tbsp nutritional yeast

  • ½ cup pine nuts

  • Hand full chopped kale

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • Virgin coconut oil

  • Fettuccini pasta

  • ½ cup filtered water

Procedure

  • Begin boiling water for pasta – once at a boil, add pasta and stir occasionally.

  • Put fresh onion, garlic, salt, pepper and 2 tablespoons of coconut oil into a pan and let it cook on medium for 5 minutes.

  • In a blender place pine nuts, nutritional yeast, garlic powder, onion powder, salt, pepper and a ½ tsp of truffle oil. Blend until it resembles a parmesan cheese consistency. Place mix in a bowl on the side for later use.

  • Once garlic/onions have started to brown, add a handful of kale, mushrooms and asparagus. Let kale and mushrooms cook for another 5 minutes on medium. Add coconut oil accordingly. If you’re trying to keep your oil intake low, then you can add table spoons of filtered water in place of oil.

  • Let ingredients cook on medium for another five minutes and then add 1 cup of full fat coconut milk and the remaining truffle oil and let the coconut milk absorb all the flavors.

  • Add filtered water if it becomes too thick.

  • Once pasta is done, drain and rinse pasta.

  • To serve, place noodles on a plate and top to your liking with the creamy alfredo sauce, pine nut parmesan and fresh cilantro.

 

 

By Carina Hayek

We’ve scoured social media, consulted clients and assessed articles to identify the top trends for weddings and events.

 

Vegetables are taking center stage. Vegetarian dishes are no longer an afterthought – more and more hosts are relying on plant-based dishes to feed all of their guests. From our Eggplant Chermoula with Cauliflower Couscous to our Za’atar Roasted Portobello Steak and Spring Roots, we’ve got a variety of tastes to satisfy even the most meat-loving guest.

 

Be sensitive to food sensitivities. People with food sensitivities should know which foods they can enjoy

and which they can’t. Consult with your planner to ensure you have a variety of dishes, including ones that are free of some or all of the eight major allergens (eggs, dairy, peanuts, tree nuts, soy, wheat, shellfish, and fish).

 

Source local, eat global. Locally sourced produce tastes better, helps preserve the environment, and contributes to the local economy. But that doesn’t mean our flavors need to remain local. We’re seeing hosts looking for an international experience from their hors d’oeuvres through their desserts. We use spices and cooking techniques from Asia, North and South America and Europe in dishes like our Pulled Chicken; King Trumpet Oyster Mushroom Carpaccio; and Five-Spice Beluga Lentils and Roast Butternut Squash; and Soft and Chewy S’mores.

Have fun with food. Finger foods, sharing plates and a unique spin on cocktails can help set a relaxed, fun tone for an event. Keep guests moving – and guessing – with a variety of hors oeuvres and snacks. From passed English Pea Blini to Pretzel Trees, providing guests with different food presentations can help make your event even more memorable. And don’t forget the cocktails! We kept our guests cool with these ice pops in sparkling wine, a refreshing and fun way to kick off an outdoor gala.

Waste not, want not. Whether you call it zero-waste, frond-to-root, or nose-to-tail cooking, it all boils down to using the entire ingredient. We call it tradition, cooking the way our grandparents cooked to ensure nothing was wasted. Look for dishes that incorporate some of the less-often used parts of plants like carrot tops, pea tendrils and kale stems. These are delicious, nutritious, and ensure we honor our ingredients.

 

By Sarah Prawl

Stepping outside the box and creating unforgettable experiences was a consistent theme throughout May. Brooklyn Academy of Music and the World Science Festival wowed their guests with unique performances, experiential décor and delicious food, all while supporting a great cause.

BROOKLYN ACADEMY OF MUSIC

BAM Gala 2019 At The Brooklyn Expo Center

May 15, 2019

BAM took us back to the 80’s for their 2019 Gala at the Brooklyn Expo Center. Neon strobe lights, disco balls and electronic music set the tone for an unforgettable experience. Oscar-nominated actor Ethan Hawke and best-selling author Walter Mosley were honored for their work in the arts and contributions towards BAM’s programming. The gala raised $1.8 million towards BAM’s education and artistic programs.

The gala’s 500 guests enjoyed a delicious dinner, while simultaneously enjoying a galactic strobe light show and up-beat electronic music. The meal featured Roast Filet of Beef with Kohlrabi Boulangere, Chanterelles and Red-Wine Shallot Puree; Crispy Cauliflower Wedges with a Warm Fingerling Potato Salad, Baby Kale and Afila Cress; and a Blackout Cake Redux with Chocolate Crémeux and Malted Milk Chocolate Custard for dessert. During dessert, guests enjoyed an artistic performance by the Feather Theory dancers and live music by Neneh Cherry.

THE WORLD SCIENCE FESTIVAL

World Science Festival Gala 2019 At Jazz At Lincoln Center

May 22, 2019

The World Science Festival Gala was an out-of-this-world experience celebrating the 100th anniversary of astronomic observations that confirmed Albert Einstein’s General Theory of Relativity. To celebrate this pivotal milestone, guests gathered in the Rose Theater for Light Falls: Space, Time, and an Obsession of Einstein, which featured an original orchestral score and performance capturing the journey.

After the performance, the gala’s 250 guests enjoyed a “stellar” dinner featuring a Goat Cheese and Asparagus Tart with Pea Tendrils, Sugar Snaps and Truffle Vinaigrette; Beef Short Rib with Spring Vegetables; and a custom hand-crafted “Newton’s Apple” with Green Apple Mousse, Cinnamon Crumble and Vanilla Bourbon Jelly for dessert.

Jump to Recipe

Each month, our Food Festival series celebrates a single seasonal ingredient through a chef-driven recipe, creative tips, and serving inspiration.

This month we’re celebrating strawberries. Strawberries are currently at their peak and when fully ripe they maintain the perfect balance of acidity and sweetness. In addition to their delicious flavor, they are also packed with nutritious benefits such as lowering blood pressure, increasing eye health and boosting your immune system.

Enjoy our favorite strawberry dishes at our venues and be sure to try our recipe below.

Want more seasonal ideas? Explore the full Food Festival series here.

CELEBRATE THE STRAWBERRY AT OUR CAFÉS

June 16-22, 2019

MAE MAE CAFÉ

BABY SPINACH SALAD

shaved fennel, strawberries, toasted pecans, lemon vinaigrette

©chip klose

THE CAFÉ AT WAVE HILL

STRAWBERRY-JALAPEÑO-GINGER LEMONADE

tequila, brown sugar, lemon juice, mint

©amanda gentile

GARDEN COURT CAFÉ AT ASIA SOCIETY

STRAWBERRY YOGURT MOUSSE

strawberry sauce

©amanda gentile

THE ROTH BAR AT HAUSER AND WIRTH

STRAWBERRY SHORTCAKE

©liz neumark

Recipe: Spaghetti with Strawberry Marinara

by Chef Saul Bolton

Serves 6

Ingredients

  • 12 oz dry pasta

  • 2 tbsp olive oil

  • 1 small red onion peeled, halved and thinly sliced

  • 1 tsp chipotle flakes

  • 1 lb ripe strawberries, cleaned and hulled

  • 1 12-oz can chopped plum tomatoes

  • 1 cup basil leaves, thinly sliced, divided

  • 2 cups whole milk ricotta

  • Freshly ground black pepper

  • Salt

Procedure

  1. Prepare the marinara: In a large sauce pot, heat olive oil. Add red onion and chili flakes and cook for five minutes. Add strawberries and chopped tomatoes and stir over medium flame. As strawberries soften, crush with the back of spoon. Reduce heat.

  2. Prepare the pasta: Bring a large pot of water to boil and salt heavily, then add the pasta. Stir well to prevent the pasta from sticking together. Cook until pasta is not quite al dente.

  3. Add one cup of pasta water to prepared marinara. Drain pasta then add pasta to marinara. Cover and cook until al dente. Season with salt and pepper. Add ½ cup of basil leaves and toss.

  4. To serve, divide the pasta between 6 warmed pasta bowls. Garnish each with a dollop of ricotta, freshly ground black pepper and the remaining basil.

Related Articles

More from the Food Festival series—seasonal recipes, chef tips, and ingredient inspiration.

SPAGHETTI WITH STRAWBERRY MARINARA

Serves 6

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By Great Performances

This month we’re celebrating asparagus. A sign of warmer months on the horizon, asparagus is a clear indication that spring has arrived. We enjoy asparagus because it is loaded with nutrients, reduces high blood pressure, is high in antioxidants and is extremely delicious.

Enjoy our favorite asparagus dishes at our venues and be sure to try our recipe below.

CELEBRATE THE ASPARAGUS AT OUR CAFÉS

May 12 – 19

MAE MAE CAFÉ

ASPARAGUS AND RED QUINOA SALAD

shaved radish, english pea, parmesan vinaigrette

©chip klose

THE NORM AT BROOKLYN MUSEUM

GRILLED ASPARAGUS

fried egg hash browns, mixed greens

©unsplash

DIZZY’S CLUB AT JAZZ AT LINCOLN CENTER

GRILLED ASPARAGUS

shallots, bacon, asiago

©unsplash

THE ROTH BAR AT HAUSER AND WIRTH

ASPARAGUS AND GOAT CHEESE FLATBREAD

grilled red onion, toasted cherry tomato, thyme

©flickr

  • THE CAFÉ AT WAVE HILL

    • Asparagus Casserole – cheesy cream of asparagus and mushrooms, topped with herb crispy onion rings

STEAMED TOFU AND FIRST OF THE SEASON ASPARAGUS WITH GINGER AND SCALLION

Serves 6

INGREDIENTS

PROCEDURE

  • 3-inch piece ginger, micro planed

  • 1 large bunch scallions, finely sliced

  • 1 tbsp sea salt

  • 1 clove garlic, micro planed

  • ½ cup canola oil

  • 1 tsp sesame oil

  • 1 tbsp toasted sesame seeds

  • 1 large bunch asparagus, trimmed and cut on bias into 2-inch pieces

  • 1 lb block high-quality tofu

  1. Combine ginger, scallions, sea salt and garlic in a bowl. Let sit for 10 minutes.

  2. Heat oil over a medium flame until shimmering, then pour hot oil over the ginger and scallion mixture. Once cooled to room temperature, add sesame oil and toasted sesame seeds.

  3. Bring a pot of heavily salted water to a boil, add the asparagus, and cook just until bright green (about 90 seconds). Remove the asparagus and refresh under cool water.

  4. Prepare a steamer and steam tofu just to heat through, then cut into 6 pieces. Quickly reheat the asparagus in the steamer.

  5. Divide warm tofu and asparagus between six warmed plates. Dot with ginger scallion sauce and serve immediately.

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By Sarah Prawl

Gala season is in full swing and we celebrated with two spectacular events at our partner venues in April: Brooklyn Museum’s 2019 Brooklyn Artists Ball and Jazz at Lincoln Center’s Annual Gala 2019: The Birth of Jazz.

BROOKLYN MUSEUM
©Benjamin Lozovsky
©Nina Westervelt

2019 Brooklyn Artists Ball

April 16, 2019

David Stark Design transformed The Beaux-Arts Court into a colorful, festive venue for the 8th Annual Brooklyn Artists Ball which brings together local and notable artists, raises money for the museum’s programs and honors individuals and organizations making a difference in the art community. This year, Bank of America and artist Nick Cave were honored for their work and support.

Inspired by the museum’s current exhibit, Frida Kahlo: Appearances Can Be Deceiving, which celebrates artist and activist Frida Kahlo, the decorations featured a custom canopy made from thousands of papel picado flags, creating a magnificent centerpiece in the dining room.

The gala’s 600 guests enjoyed a delicious dinner featuring Shrimp Ceviche Tostada with Hamachi Blood Orange Aquachile; Goffle Road Farm’s Chicken Breast with Mole Amarillo, Vegetable-Stuffed Squash Blossom and Blue Corn; and a decadent Horchata Flan. Following the sumptuous Mexican cuisine inspired meal, the dining room turned into a dance floor for a dance party where 1200 guests enjoyed sounds by DJ Swizz Beatz.

JAZZ AT LINCOLN CENTER
©jazzdotorg
©jazzdotorg

Annual Gala 2019: The Birth Of Jazz

April 17, 2019

Celebrating the start of their 31st season, the theme for this year’s gala was “The Birth of Jazz: From Bolden to Armstrong,” which focused on legendary trumpet player Buddy Bolden’s impact on the sounds of New Orleans and the genesis of jazz. The night featured special performances by Wynton Marsalis, Harry Connick, Jr., Jon Batiste, Sullivan Fortner and more as they performed timeless jazz hits. Philanthropists Becky and Art Samberg and legendary New Orleanian pianist Ellis Marsalis were honored for their contributions and impact in the jazz community.

After the concert, the gala’s 400 guests enjoyed dinner with a panoramic view of Columbus Circle and Central Park South and a delicious menu, which included a Vestige Salad with Cherry Tomatoes, Poblano Crema and Toasted Pumpkin Seeds; Atlantic Cod with Seasonal Vegetables, Marble Potato, Aioli and Lemon Pistou; and Choco-Banana Tart with Praline Mousse, Chocolate Whipped Ganache, Banana Foster and Caramel Sauce. It was truly a special evening and guests commented that it was unlike anything they’d attended before.

Contributions by The Sylvia Center and Chef Saul Bolton

This Mother’s Day, skip the crowds at restaurants and create memories in the kitchen while cooking fresh, healthy meals together. Here are five delicious recipes for the whole family to enjoy.

POTATO LEEK ASPARAGUS FRITTATA

Makes 8 slices

INGREDIENTS

PROCEDURE

  • 2 tbsp olive oil

  • 1 leek, thinly sliced

  • 1 bunch asparagus, trimmed and cut into 1-inch pieces

  • 1 lb potatoes

  • 10 large eggs

  • 8 oz cheddar cheese, grated

  • 1 tsp salt

  • Salt and pepper to taste

  1. Preheat oven to 400° F. Cook whole potatoes in boiling salted water until tender. Drain, cool, and dice. Set aside.

  2. Heat oil in a large oven-safe sautés pan. Add leeks, cook 2-3 minutes. Add asparagus, sauté for 4-5 minutes or until asparagus is tender. Add the diced potato.

  3. Beat eggs until frothy. Add 1 teaspoon salt and some fresh pepper.

  4. Add beaten eggs to the pan. Add cheese and cook over medium heat until barely set about five minutes.

  5. Transfer the pan to the oven. Bake for 7-10 minutes until the top of the frittata is nicely browned and eggs are set. Let cool for a few minutes and gently slide out of the pan onto a cutting board. Slice and serve.

STRAWBERRY OATMEAL BARS

Makes 12 3-inch squares

INGREDIENTS

PROCEDURE

  • 1 ½ cups unsweetened flaked coconut

  • 1 ¼ cups all purpose flour

  • ½ cup packed brown sugar

  • ¼ cup white sugar

  • ½ teaspoon salt

  • ¾ cup cold unsalted butter, cut into pieces

  • 1 ½ cups rolled oats

  • 1 cup diced strawberries

  1. Preheat the oven to 375°F. Spread ¾ cup of coconut evenly on a baking sheet and toast in the middle of the oven, stirring once, until golden, about 8 minutes. Set aside.

  2. In a food processor, combine flour, brown sugar, white sugar, and salt, then add butter and blend until a dough begins to form. Transfer to a bowl and knead in oats and toasted coconut until combined well.

  3. Set aside ¾ cup of dough to use as a topping, then press the rest evenly into the bottom of a parchment, lined 13- by 9-inch baking pan. Spread strawberries over it.

  4. Crumble the reserved dough evenly over strawberries, then sprinkle with remaining ¾ cup (untoasted) coconut.

  5. Bake in the middle of the oven until golden, 20-25 minutes, then cool in the pan on a rack. Loosen from the sides of the pan with a sharp knife, then lift out in 1 piece and transfer to a cutting board. Cut into 12 bars.

BLUEBERRY MUFFINS

Makes 12 muffins

INGREDIENTS

PROCEDURE

  • 6 tbsp butter

  • ¾ cup sugar

  • ½ lemon, zested

  • 1 cup plain yogurt

  • 1 large egg

  • 1 ½ tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • 1 cups all purpose flour

  • ½ cup whole wheat flour

  • 1 ½ cups blueberries, fresh or frozen

  1. Heat oven to 375°F. Line a muffin tin with paper liners or spray each cup with a nonstick spray.

  2. Melt butter in the bottom of a large bowl and whisk in sugar, lemon zest, yogurt and egg until smooth.

  3. Whisk in baking powder, baking soda and salt until fully combined, then lightly fold in flour and berries. Batter will be very thick, like a cookie dough.

  4. Divide between prepared muffin cups. Bake for 25-30 minutes, until tops are golden and a toothpick inserted into the center of muffins comes out clean. Let cool in pan for 10 minutes, then cool completely on a rack.

HAPPY MOTHER’S DAY MORNING FRUIT SALAD

Serves 6

INGREDIENTS

PROCEDURE

  • 1 qt fresh ripe strawberries, cut in quarters

  • 1 ruby red grapefruit, cut into supremes

  • 1 navel orange, cut into supremes

  • 4 tbsp fresh mint leaves, stacked on one another and sliced thinly

  • ½ cup Saint Germaine liqueur

  • 1 pt heavy cream

  • Honey to taste

  1. Whip heavy cream to soft peaks. Add honey to taste. Set aside.

  2. Combine strawberries, grapefruit and oranges with Saint Germaine. Gently combine.

  3. To serve, divide macerated fruit between 6 small individual bowls. Top each with a dollop of honey-scented whipped cream. Garnish each bowl with fresh mint.

LINGUINE WITH KALE AND SWEET PEA PESTO

Serves 6

INGREDIENTS

PROCEDURE

  • 1 lb linguine

  • 3 cups green kale, chopped

  • 1 cup fresh English peas

  • ½ cup raw cashews

  • ½ cup olive oil

  • 4 garlic cloves

  • 2 tsp kosher salt

  • 1 lemon, zested (zest chopped) and juiced

  • Fresh black pepper to taste

  • Crushed chili flakes to taste

  1. Bring a large pot of salted water to a boil

  2. Add pasta, stir. Cook to al dente.

  3. Combine kale, peas, cashews, garlic, lemon zest and juice, salt and olive oil in a food processor. Process until smooth.

  4. Drain the pasta and return to the pot, add the pesto and toss. Season with black pepper to taste.

  5. Divide between 6 warm pasta bowls and serve.

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By Chef Saul Bolton

I started cooking for Passover over 24 years ago in the west village. My boss’s mom came into the restaurant kitchen and would teach me her Passover recipes. The wonder. The honor to be given a personal glimpse into a family, a tradition and a culture. We cooked together for three Passover holidays. It was special.

I drew the following recipes from the past and present; from the freedom one has not being bound by years of tradition; from the enrichment by my culinary peers and the world we live in; and from the deep respect for the importance of family, culture and tradition.

PISTACHIO CAKE

Serves 6

INGREDIENTS

PROCEDURE

  • 5 whole eggs, room temperature

  • ¾ cup sugar

  • 8 oz butter, browned and cooled to room temperature

  • 1 tsp vanilla extract

  • ½ cup potato flour

  • ½ tsp baking powder

  • 8 oz pistachios, unsalted and finely pulsed in a food processor

  • 1 tsp lemon zest, chopped

  • 1 tsp of kosher salt

  • 9 inch cake pan, buttered and floured

  • 3 ½ oz confectioners’ sugar

  • 1 tbsp lemon juice

  1. Preheat oven to 325°F

  2. In a stand mixer, combine room temperature eggs and sugar. Beat for 10 minutes at medium-high speed until tripled in volume and thick and creamy.

  3. In a saucepan over medium heat, brown the butter and cool to room temp. Once cooled, add vanilla extract and set aside.

  4. Combine the potato flour, baking soda and salt. Add in the pistachios and lemon zest. Combine well. Set aside.

  5. Now carefully fold the browned butter into the egg mixture then fold/mix the flour mixture. Gently mix until mixture is completely blended. Pour the mix into the prepared cake pan and bake in the 325°F oven until a cake tester inserted into the middle of the cake comes out clean and the cake is lightly springy to the touch.

  6. Remove from oven and let cool for ten minutes, then carefully remove from cake pan. Turn out on to a cooling rack set on a cookie tray.

  7. In a small bowl, mix the confectioners’ sugar and lemon juice.

  8. To serve, evenly spoon and spread the lemon sugar mix on to the top of the cake.

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By Chef Saul Bolton

I started cooking for Passover over 24 years ago in the west village. My boss’s mom came into the restaurant kitchen and would teach me her Passover recipes. The wonder. The honor to be given a personal glimpse into a family, a tradition and a culture. We cooked together for three Passover holidays. It was special.

I drew the following recipes from the past and present; from the freedom one has not being bound by years of tradition; from the enrichment by my culinary peers and the world we live in; and from the deep respect for the importance of family, culture and tradition.

THAI NOODLE KUGEL

Serves 6

INGREDIENTS

PROCEDURE

  • 4 cloves of garlic, sliced

  • 1 small white onion, small dice

  • 1 medium red pepper, julienned fine

  • ½ lb shitake mushrooms, destemmed and cut in half

  • 2 tbsp red curry paste (shellfish free)

  • 8 oz egg noodles, cooked al dente

  • 6 oz extra firm tofu, cut into ½-inch dice

  • 4 whole cage free eggs

  • 4 oz coconut milk, mild

  • 1 or 2 thai chilis, chopped

  • 4 oz cream cheese

  • 1 tbsp fish sauce or to taste

  • 2 tbsp soy sauce or to taste

  • Salt and pepper to taste

  • 1 cup cilantro stems and leaves, chopped

  • ½ cup mint leaves, chopped

  • Canola oil

  1. Preheat oven to 350°F. Lightly oil an 8×8 casserole dish.

  2. Heat a large sauté pan over medium heat.

  3. Add 3 tbsp canola oil to pan. Add garlic slices and cook until golden brown.

  4. Now add the onions, peppers and mushrooms. Cook for 5 minutes.

  5. Add the red curry paste and coat the veggies. Cook for 2 minutes. Set aside.

  6. In a large bowl, mix eggs, coconut milk and cream cheese until smooth. Add in the red curry coated veggies, noodles, tofu, Thai chilis and herbs. Mix gently. Season with the fish sauce, soy sauce and salt and pepper.

  7. Transfer the mixture to the casserole dish and place in the 350°F oven. Bake for 20 minutes.

  8. Remove from the oven and let cool for 10 minutes.

  9. To serve, scoop and place the finished mixture in the center of a warm plate. Garnish with a wedge of lime, fresh mint and cilantro leaves.

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By Great Performances

Earth Day is approaching and this year Great Performances will be celebrating a day dedicated to environmental protection and community supported agriculture with signups to our 2019 CSA season!  For more than a decade, Great Performances has been delivering the season’s best fresh, locally grown foods to workplaces in the community through our Katchkie Farm CSA.  Bringing communities closer to their local food providers puts Earth Day values into action with a wide range of significant impacts on the environment, plant and animal life and human wellness.

 

We should use Earth Day to spark discussions and education about where our food comes from and food miles, the distance food is transported from production to the consumer.  For the average consumer, food travels 1,500 miles before it reaches the plate.  And almost every state gets at least 85% of its food from out of state. CSAs are celebrated on Earth Day for their ability to significantly reduce the number of miles our food travels to reach our plate.  This reduction cuts carbon emissions, pollution and helps conserve our limited fossil fuels.

 

Small, local organic farms are also being celebrated for enhancing biodiversity, the great variety of life within a system.  Farms that are self-sustainable teem with local wildlife to create natural cycles that make for heathy soils and nutrient rich produce.  Organic farming allows nature to take its course and thrive with life.  Small farms have the ability to conserve, provide for and benefit from the local wildlife and vegetation in its ecosystem. Healthy organic food is not only a benefit to humans and wildlife, but through its cycling of resources it’s also healthier for surrounding soils and water systems.

 

Celebrate wellness and Mother Earth for a season and sign up for your weekly share. Our shares 2019 will feature bags of fresh and delicious organically grown vegetables, with additional options of honey, eggs, and seasonally prepared foods created by our own Chef Rob Valencia.

 

Learn more about the Farm and sign-up for the current year’s season by clicking this link.