We have been working on improving your experience at our Farmstand and restaurant. If you haven’t already, please stop by and check it out.
We started working with Jonathan Bryant Jensen early this year to make some improvements. Jensen, a self-employed carpenter, has been resourceful remodeling and designing built environments for the last 15 years, and he is a dedicated Gathering Together Farm customer to boot!
He was first approached by John Eveland to work on replacing the plastic paneling and installing a glass facade to the farm stand. Jensen was able to re-purpose wood panels from dairy in Lewisburg and salvaged glass from a local glass business. Now you can enjoy your meal with a crystal clear view of our bustling farm!
Jensen replaced our old, small and poorly functioning gutters with retired irrigation pipe. These sort of projects fit right into our farm’s vision for sustainability and gives Jensen the work he loves best: giving new life to the old. Let the water flow!
As a customer, Jensen noticed the South West corner of the farm stand, where we store and sell our freezer goods, was a little too dark and gloomy. He redesigned the corner and created a built-in display for our value-added jams, sauces, and pickles and other locally-produced goods.
A new produce island sits in a more open and bright farm stand. Jensen hand-crafted this work of art with reused copper and wood.
So please come in and check it out! Our summer hours for the Farm Stand and restaurant are in full swing: Tue – Fri, 9 – 6 and Sat 9 – 5. Click here for more details.
We have been preparing for the opening of the Farmstand with a flurry of activity. New roof for the patio, and a new orientation for the Farmstand to make shopping and dining a little more comfortable. Also, the first batch of pepperoni is ready just in time to top the pizza on Thursday, February 28, our opening day for the 2013 season.
The Farmstand is off to a warm and wonderful start with our Valentine’s celebration in full swing. We had a packed house on Thursday and Friday and again today. We have been working hard all week. Here is the menu with pictures.
Next course was a parsley and parsnip root soup with pickled apple and crispy duck confit. We forgot to snap a picture!
What great time we had. Thanks to all those who came to eat, and to the crew who picked especially for us in the winter fields. LUNCHES START UP FEBRUARY 28th! We will see you there.
As we prepare for this year’s Valentine’s Day Celebration, we build our prep lists which will guide us through the chaos. A crazy flurry of cooking and chopping and cleaning and discussing ends at 6:30 p.m. as the first guests show up at the Farmstand. Hopefully all of our preparations lead to a flawless romantic dinner. Thanks to all who plan to attend our celebration.