How do you get as close to your food as possible? No, not in terms of touching your nose to your chocolate fig cake, but in terms of distribution. Farm to fork. Seed to plate. Cradle to grave – we’ve all heard these catchy phrases being tossed around but how do you really get close?
Among many perks of living near farms is actually going to them. There is a sense of connectedness, a rooting of person to place, of food to plate, of Farm to Fork. Recently in the Finger Lakes area a bunch of farms have been teaming up with local restaurateurs , grocers, and drink dispensaries to bring the consumer as close to the producer. About a month ago, I went to Silver Queen farm with three wonderful dining companions to have brunch in a barn catered by Serendipity Catering.
Starting at 11:30 am, the brunch tables were set up with local flowers, white linens, and fresh fruit plates for guest to stream in a devour. Peaches, melons, raspberries all sat, beautifully cut, in a pool of honey with honeycomb on the side. To its right, a bowl of local, fresh yogurt.
As we got our bearings (farm out back, coffee to our right and produce for sale on our left), fresh baked goods arrived. Salty scones (on the best kind of scones!) – moist and delectable – fruity muffins, crumbled sweet coffee cake all tempted us to ruin our appetite before the “main” brunch courses came forth.
And come they did – a choice of two quiches. The dark rich flavors of caramelized onions and chevre or the bright flavors of tomato, sage, broccoli and cheddar. Either choice –speaking from gluttonous experience – was buttery, savory, cheesy, locally superb.
With both quiches came locally raised and slaughtered bacon and breakfast potatoes – a cute and quaint name for gourmet homefries.
The combination of these sweet to savory dishes was not only worth the drive, the money, and the planning, but also deliciously easy on the conscious. Everything – even to the fruit in the “all but essential mimosas” provided to all adults was from a farm within 100 miles. It’s like it was supposed to be, or something.
The Silver Queen Farm to Fork Menu
Peach, Raspberries, Plums, Melon, Honey. Breads and Pastries. Breakfast Potatoes. Caramelized Onion and Chevre Quiche. Tomato, Sage, Broccoli, and Cheddar Quiche. Gimme Coffee. Mimosas (courtesy of Felicia’s Atomic Lounge).
Next Farm to Fork in the Finger Lakes? October 2nd. Get in on it, quick.