It was certainly busy morning today (and will be again tomorrow)- we had lots of orders to fill (and harvest for personal use here on the urban homestead).
Both the owner and executive chef of ELEMENTS KITCHEN dropped by to get a first hand view of what’s growing on the urban farm so they can adjust and plan their menu. We walked through the garden pointing on what coming on and when they also sampled a few of the newly planted seasonable vegs and herbs.
On their menu this week: salad greens, egg salad sandwich, herbs and edible flowers straight from our garden to your table. This week I hear they are planning on making lemon verbena ice cream made with our homegrown lemon verbena. I’ll have to get their recipes!
If you get a hankering to dine out or take out, drop in this innovative kitchen and support both a local business and family farm at the same time.
Executive Chef, Alberto, tastes one of the salad greens. It’s really great to see the chef-farm connection taking place – the food become real to them and the intense homegrown flavors are loved by their customers.
:: Field Hand Appreciation :: EB $100 donation. Your support is greatly appreciated.