At the end of day 3, I had helped serve 160 portions of all-local food. And my feet were killing me.
Breakfast Day 3: We started out innocently enough.
Lunch Day 3: We had family in town for the weekend, which added 4 plates to our lunch. I hadn’t initially planned for this many for lunch, so I sent to husband to the farmers’ market to get some extra veggies and apple cider! I ended up making 3 trays of roasted veggies. The other two also had onions and butternut squash, both from Finn Meadows.
Dinner Day 3: Sometimes it really pays to volunteer. My farmers’ market threw a 5-course Farm to Table Dinner as a fundraiser. Being a board member, I worked my butt off helping to organize it (I even made us custom table cloths!). Three of the board members plus spouses served the food, tended bar, and cleaned up, with the gracious support of the staff at Peterloon (our rain location).
Chef Ethan Snider of Fond: Lunch and Deli and his staff did a delicious job with the food, and together we pulled off an amazing evening. I could (and just might) do an entire post about just this event. For now, I will leave you with a few photos to make you jealous.
Vendors I bought from and where I found them:
- Fond: Lunch and Deli
- Mt. Kofinas – Montgomery Farmers’ Market
- TS Farms – Montgomery Farmers’ Market
- Finn Meadows – CSA
- Salatin’s Orchard – Montgomery Farmers’ Market
- Blue Oven Bakery – Northside Farmers’ Market
- Hartzler’s – Green Bean Delivery
- Weber Farm – Green Bean Delivery