Winter Pause in FarmSpun Dinner Series

The great folks at Free Wheelin’, who provide the beautiful produce for my FarmSpun Dinners, have put the fields to bed for the winter with some cover crops. Consequently, there will be a bit of a winter pause in the FarmSpun Dinner series.

Thanks to all who joined us on the 13th!

Thanks so much to everyone who came to the first FarmSpun Dinner on October 13th! Great time was had by all! 

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Uilenbos Farm in Belgium, where I learned the importance of coming together and starting a meal with a simple vegetable soup.

Free Wheelin’ Farm, This Thursday’s Dinner Comes From These Beautiful Fields

Wine Cookies and Risotto Croquettes

This is Viola, the lovely Italian baker who taught me who how to make Risotto Croquettes and Wine Cookies

Thursday’s Dinner in the Making

Saffron Risotto Croquettes and Crispy Kale

Mutsumi and Maddox @ Sandbox Bakery, the kitchen I cooked in today

Saffron Risotto Croquettes

Wine Cookies, the lovely Kathryn helped me to bake

Pork Shoulder wrapped in Kale to be lovingly Braised for Three hours

 

Thursday Dinner

If you are interested in coming to the first FarmSpun dinner this

Thursday, October 13th

Please email me at farmspundinners@gmail.com or

visit http://farmspun.eventbrite.com/

Look forward to seeing you there!

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Summer Squash Soup with Pecorino Romano Cheese Toasts

Saffron Risotto Croquettes & Creamy Veg Sauce

Braised Pork Shoulder with Puree of Cannellini Bean  & Kale

Wine Cookies & Strawberries

About Farm Spun Dinners

Farm Spun Dinners is a pop-up dinner series inspired by farmhouse meals. Menus revolve around organic produce from Santa Cruz farm, Free Wheelin’ and locally sourced meat.  

FarmSpun Dinners combine my love of cooking and of organic farming. Working as a cook in the city, long ago are my days harvesting potatoes and pruning olive trees.

During my time on farms, I found myself drawn to the farmhouse kitchens. Our dinners’ main ingredients grew right outside the kitchen door. We used them to their fullest; all parts of turnip pulled from the ground that morning, its leafy green tops and creamy white bottoms went into our pots and onto our plates.

We brought our meals to the table with pride for the farm, a sense of community and a love of food. From those meals,  I draw my inspiration for the FarmSpun Dinners.

you can contact me at farmspundinners@gmail.com