On Wednesday night we experienced our first group dinner at the Greenleaf Farm. These happen once a week. All the woofers, farmers and sometimes special guests get their hands dirty together in the kitchen to prepare a family style meal.
This week the menu was:
· Flame roasted chicken with chimichurri sauce
· Taro root cakes (prepared like hash browns or patties) with a with sesame and hemp seed crust
· Green papaya salad garnished with toasted pumpkin and sunflower seeds (drizzled with ume plum vinegar)
· Raw mulberry and raspberry pie with coconut cream and cashew crust
The ingredients for these meals are primarily derived from the farm and dining here is quite literally “farm-to-table.” If it’s not from this farm, it’s likely from a farm close by.
We are enjoying good food and good company to share it with.