Locally raised chickens, beef, chevre and honey have all been served. Tamales (Ruby's hand ground cornmeal of course!) topped with chevre made from goats that live just down the hill. Ruby's "hippie" bread made with barley, local soft white wheat and corn. (I could have eaten a whole loaf of that bread by the way...) House cured olives, pickled green beans, handmade white peach sorbet. That is just a sampling what is coming out of their kitchen.
I became involved because they know I love all things food and asked me. I debated over cooking or serving for them. I decided to be one of their servers to make sure every person dining in my presence would have an experience they would not soon forget. I have had years in my early 20's waitressing in various fine dining establishments and that my friends is a skill I still use every day. Well, mostly on a six year old, but I think it has helped her love food even more. I had a great time talking about the grapefruit driven sauvignon blanc going well with the garden zucchini fritters. It was a bit like being on vacation watching 20 or so people a night throughly enjoy themselves at Ruby and Cedar's farm. What a wonderful community event. Friends coming together to eat food they have grown. Passion for all things local. Loving where I live. A special place.
|Ruby and Cedar...|
|My Brother-in-law Ralph the chef helping out!|
|Entrance to the garden|
|Ruby making white peach chutney|
|Dear, dear friends came up all the way from town!|