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
Roasted Cauliflower, Carrot and Herb Soup
SUGGESTED PAIRING: WINE ~ CHENIN BLANC; BEER ~ HOPPY WHEAT or PILS
Spinach Salad tossed with Garlic, Mushrooms, Parmesan Cheese, and Tomato Vinaigrette
SUGGESTED PAIRING: WINE ~ CHENIN BLANC or BEAUJOLAIS; BEER ~ SAISON
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