Productivity is really ramping up on the farm right now. If you come out for a meal and a (self-guided, walking) tour, you’re likely to see the crew both planting and harvesting various crops. The nicer weather has allowed us to work up the ground up in drier areas, but the sudden heat can also stress small plants, so our irrigation team is working hard to keep things moist. The kales and mustards are starting to bloom, so the fields are showing more color than the winter’s drab brown and muted green. Even Sally’s horses are kicking up their heels in their nearby pasture.
The Lunch Menu (subject to change based on availability)
to start:duck liver terrine with baguette and mustard mixed greens with balsamic vinaigrette GTF salad with smoked speck, pear, and pumpkin seed vinaigrette carrot soup with artisan bread sorrel soup with artisan bread
pizze:garlic/tomato/mozzarella nettle/goat cheese/tomato/mozzarella duck/collards/tomato/mozzarella italian sausage/tomato/mozzarella pesto/prawn/tomato/mozzarella
secondi:agnolotti with rutabaga and pea shoots pork ragú with orecchiette green garlic risotto with watercress three cheese bread pudding on beets and kale creamy polenta with vegetables and poached egg GTF brodetto with rockfish and prawns lamb sausage with white bean ragú