When we heard about chefs preparing dinners at local farms using farm produce, we added it to our list of “things we’d love to do.” Saturday night we checked that one off our list.
We gathered under the Oregon white oak (Quercus garryana) while Narendra told us that a source of food the native people planted near water were the oak trees and camas lilies. The lilies and the trees’ acorns provided food for them.
When we gardened years ago, late September marked the end of the season – but here, vivid green rows still stretched down many fields.
Our son, Josh, in a field of pumpkins.
Guests gathered for drinks and appetizers while the long rows of tables were readied for the dinner.
We looked forward to seeing just what the chef for the evening, Joshua McFadden of Ava Gene’s Restaurant in Portland, would prepare using produce from the farm. How was it? Very good!
Our family group agreed the best was a lovely plate of mixed vegetables, ricotta, and nuts. It sounds so simple but was absolutely delicious, and we ate every bit of it. Notice the totally clean plates in front of us.
The first course started in the late sunny afternoon, continued as the moon rose, and finished in the dark evening.
Now that we’ve been to a farm dinner, we clearly see that once is not enough. We’re looking forward to our next one.