What’s in season?

 

What’s seasonal at the farm this month?

The College Farm produces over 50 types of fruits and vegetables, and places a strong emphasis on plant diversity.  By creating a bio-diverse agricultural landscape, we help minimize the presence of unwanted diseases and work with the resources on hand to sustain a balanced ecosystem.  GATHER menus reflect both fresh ingredients grown on our farm, preserved items from our fields as well as quality products from area farmers.

Our April Dinner Menu with

Chef Duane Miller

 

FIRST COURSE

Roasted Cauliflower, Carrot and Herb Soup

SUGGESTED PAIRING: WINE ~ CHENIN BLANC; BEER ~ HOPPY WHEAT or PILS

 

SECOND COURSE

Spinach Salad tossed with Garlic, Mushrooms, Parmesan Cheese, and Tomato Vinaigrette

SUGGESTED PAIRING: WINE ~ CHENIN BLANC or BEAUJOLAIS; BEER ~ SAISON

 

THIRD COURSE

Vegetarian Entree – Spiced Onion and Garlic Falafel with Bell Pepper Sauce, Wild Rice, and Roasted Sweet Potatoes

Meat Entree – Braised Lamb Chops in Red Wine Reduction with Wild Rice and Roasted Sweet Potatoes

SUGGESTED PAIRING: WINE ~ TEMPRANILLO or SYRAH; BEER ~ CITRUS IPA or DOPPELBOCK

 

FINAL COURSE

Chocolate and Coffee Pots de Creme with Fresh Whipped Cream and Cinnamon

SUGGESTED PAIRING: WINE ~ TAWNY PORT or ORANGE MUSCAT; BEER ~ PORTER or STOUT
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