Cedar Spring Herb Farm

Forage for Local Greens – Saturday Afternoon May 16th

by Slow Food Cape Cod on April 30, 2009

I am really excited to offer an opportunity for us to forage for wild greens at Cedar Spring Herb Farm, on Saturday, May 16th from 2:00 to 3:30.  (price is $18.00 per person). We will be under the guidance of Donna Eaton, an herbalist, organic farmer, and teacher; she has a vast knowledge of culinary and medicinal herbs, Cape Cod farming, and the practices of Native American traditions.  It is a great opportunity for us to get to know Donna, see the 7 acre farm in Harwich, and learn about local greens that grow in the wild. After we complete our “weed walk” we will get together and share our harvest (as in make a salad), we will also include a tasting of artisan cheeses (Shy Brothers) and freshly baked bread. For a drink, we plan to sip some freshly brewed herbal iced teas. I am sure we will have some lively discussions.

 
P.S. – Cedar Spring Herb Farm is the location for the Outstanding In The Field Dinner this summer in August.
 
If you would like to join, email me to reserve your spot. I had an opportunity to meet Donna last year at CLASH, and have been looking forward to getting our Slow Food group together and spending this time on the farm.  
 
When: Saturday, May 16th
Time: 2:00 to 3:30
Where: Cedar Spring Herb Farm
           159 Long Pond Drive
           Harwich, MA
           508-430- HERB(4372)
Price: $18.00 per person
 
 
Look forward to seeing you!
 
Mary
 
Mary DeBartolo
Slow Food Cape Cod Convivium Leader

 

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Happy first day of spring, not only are the birds chirping loudly today,  it is also the day that  Outstanding in the Field puts their farm to table tickets on sale. They sell out fast, so if you have an inclination to join the culinary adventure on Cape Cod, get your tickets now. Outstanding In The Field is an interesting twist – instead of bringing the food to the people, they actually bring the people to the food.  They travel in a vintage red and white bus and set up farm dinners across North America, I have been a HUGE fan of Jim Denevan, founder of this “restaurant without walls”. Such a fan in fact, that I was sending them email since last October, inviting (hounding) them to add Cape Cod to the tour. Guess what – they are coming!!

Donna Eaton from Cedar Spring Herb Farm agreed to host two nights of incredible meals in the field. Thursday night, August 20th chef Liam Luttrell-Rowland (formally of The Juice and Enzo) will be creating the feast and on Friday the 21st chef Doug Ramler, of Cape Cod Sea Grille is at the helm. Both nights will feature local Cape Cod foods from the sea and land, a 5 course, farm-style, dinner. Each course will be paired with a artisan wines. Cost per person is $200, for this culinary experience at the source. To get tickets go to Outstanding in the Field registration, they accept pay pal for payment.

Dining at the source, in some cases, the food has been harvested within inches of your seat at the table. After a tour of the farm, our celebrated chef will cook our meal as we all settle in: farmers, producers, culinary artisans, and diners sharing our food at a long linen-cloth table, set in the field. Together we explore the connection between the earth and the food on our plate, for an unforgettable experience.

Check out the web site, the photography is amazing, and you can see where the team is heading in their bus. Also, Jim has recently published a book: Outstanding in the Field, A Farm to Table Cookbook, where he shares his philosophy, and many seasonal recipes (yes, I already have a copy). Check out his website, and you will also find amazing artwork that is created right on the beach. Seeing that it is Cape Cod, Jim will be creating art on the 19th of August at Chapin Beach in Dennis. So stop and give him and the entire crew a big Slow Food Cape Cod welcome.

Hope to see you at the event, if you are interested in helping, send me a note. as we get closer to the date, I am sure we will need some extra hands to help.

Posted By: Mary DeBartolo – Slow Food Cape Cod Convivium Leader  

 

 

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Slow Food Dinner – Feb 19th / CSA Discussion

by Slow Food Cape Cod on February 4, 2009

 

Great News – Chef Jerome Watkins has offered to host yet another Slow Food Dinner for us at Willy’s in Eastham, this time it is a rabbit tasting menu. His focus is to use local, organic foods and one taste says it all – “local foods rule”. Last month was such a success we had about 50 people gather at Willy’s and enjoyed a meal together. We are also going to have a discussion on CSA – community supported agriculture. We have invited Donna from Cedar Spring Herb Farm to educate us on her CSA-W (includes wellness). This is the  second year Cedar Spring Farm will be offering a CSA-W, so it will be great to support the effort.  See the menu below for the scrumptious details of our next culinary adventure.  Many thanks to Tim Friary from Cape Cod Organics, Julie WInslow from Cape Coastal Farm, E&T Farm and Cottage Street Bakery for their support and contributions to our dinners. Profits will be donated to a local farm to assist in getting them past the snow season. Email to me if you plan to attend, vegetarian option is available. We have been setting up a long table so we can all sit together, so come on your own, or bring a friend/significant other. Information will be on hand for some of the Cape’s CSA’s – a great way for coproducers (the consumer) to create a direct relationship with a farm and recieve a weekly basket of produce – a win/win for all.

Dinner Details:

Where: Wily’s in Eastham – Route 6 255-6370

When: February 19th at 7:00 PM

Price: $40.00 per person (plus tip)

RSVP: Mary at slowfoodcapecod@nullgmail.com

MENU
First Course

Julie’s organic purple kale soup, with local winter vegetables, and just dug baby potatoes

Second Course

Rabbit Tasting

Handmade pappardelle with rabbit meatball, and hearty ragout,

Braised leg with carrot and fennel flan, and marinated truffled loin, veggie du jour and herb infused jus

Third Course

Hydroponic mixed greens, pickled red onions, Gruyere stuffed buttermilk pastry served with plum preserve

Fourth Course

Carrot & cardamon cupcake, quenelle of toasted walnut icing, candied julienne haystack, and essence of carrot

 

 

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