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 February Dinner Menu with

Chef Duane Miller

 

FIRST COURSE

Creamy Potato and Mushroom Soup served with Fresh Baked Bread Twists

SECOND COURSE

Kale Chip Salad with Quinoa, Roasted Garlic, and Butternut Squash, Drizzled with Red Wine Vinaigrette

THIRD COURSE

Vegetarian Entree – Chickpea Scotch Egg with Warm Curried Yogurt and Topped with Farm-Fresh Microgreens  alongside Roasted Carrots & Cranberry  Chutney

Meat Entree – Ground Lamb Scotch Egg with Warm Curried Yogurt and Topped with Farm-Fresh Microgreens  alongside Roasted Carrots & Cranberry  Chutney

FINAL COURSE

Warm Sweet Potato Pie Topped with Walnut Meringue, Coffee-Infused Whipped Cream & a Warm Maple Syrup Drizzle

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