Farm Feast II began for me at 6am, as Holly & Sal dropped off a mountain
of the most beautful rainbow Swiss Chard, Escarole and Endive, which I
cleaned and cooked.  (note: I demonstrate quick cooking the greens, to
move folks away from the habit of boiling greens to death.)

Patrons arrived at the farm as early as 3pm
Holly had a bounty of veggies and dips to nibble before Sal's farm tour
at 4pm and "MaMa" was busy juicing fruit and veggies, all from the farm,
including parsley, kale, kohl rabi, New Zealand spinach, sprouts, beets, and carrots.
Patrons pulled up carrots and other treats as they toured.

There were three tents set up, one for chef John Carlino, and one for each "cook",
Holly and myself, with "real" utensils and dishes. (no paper, styrofoam or plastic)

When folks returned from the tour, tables were set up and
patrons were seated to hear our "spiel" about Slow Food, from Chef
Carlino, Holly & me.  Since it was the eve of Earth Day, we were able to
present patrons with environmental reasons to eat local and save the
fossil fuel wasted to transport food to Florida form Ca., Chile and beyond.

While the tour was going on, Holly and staff prepred a huge salad and
baked potato bar (potatotes were organic, though not grown on the
farm) with a beautiful array of  organic veggie, nut, and diary toppings.

Chef Carlino prepared a special couscous, pastry "pizza" roll
(which included Holly's sundried tomatoes) and fresh
Tilapia filets from Independent Seafood, a PBG market vendor.
I had greens for folks to add to their colorful plate and/or add to eggs
(fresh free range) which I prepared as simply as possible,
actually "baking" the eggs in a covered hot pan.  The Swiss Chard has a
wonderful "sea salt" flavor which is great with eggs. 

Chef Carlino topped off the feast with a fantastic dessert, made from
Varri Green Farm's juicy and tasty lemons---a lemon curd with just a dab
of tasty crust.  It was also a great hit.

The evening ended with live music from Holly & Sal .
A tremendous time was had by all.
Kids made new friends, ate or at least tried everything on our menu, ran
around the farm all evening and had to be rounded up to take home.

I am inspired by every aspect of the feasts.  It's alot of work, but the
patrons are so appreciative, as they are an "audience" to the preparation of fresh food,
garden tours, and dining together in a beautiful natural setting.

I predict the feasts will become one of the most popular "restaurants"
in the four county area, as the patron demand is there and growing.

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