Farm dinner in collaboration with Kitchen Cultivars project

 
 
 

**  SOLD OUT **

We are looking at the possibility of adding another supper date if possible. Stay tuned.


Reserve your seats here

We are having another small farm dinner at 6.30pm for 16 people up in the farmhouse on Thursday February 2nd and we’d love you to attend.

Last year some might remember we did a cassoulet dinner to celebrate Hank’s Extra Special Beans. This project was part of the Kitchen Cultivars program initiated by the Hudson Valley Seed Co (formerly Hudson Valley Seed Library) and Glynwood to celebrate and promote regionally adapted heritage vegetable varieties in conjunction with both growers and cooks. This past year Kitchen Cultivars focused on the Bridge to Paris sweet pepper and the Long Island Cheese Pumpkin and we are pleased to have been involved again. We made tomato pepper chile jam and roasted red pepper ketchup using the Bridge to Paris pepper both of which are for sale in the farm store. The Long Island Cheese pumpkin we have used to make soups, cakes, and now pasta. The culmination of the project each year is to have a week or two of food events throughout the area where the vegetable is highlighted in a variety of ways. See a full list of events here.

 

Long Island Cheese Pumpkin cavatelli

 

Our menu will feature this special pumpkin in it’s many forms

hors d’oeuvres

winter greens with roasted pumpkin

homemade cavatelli with Little Ghent Farm pork ragu

(vegetarian option available) 

pumpkin & chocolate cake with olive oil ice cream

$60 per person for dinner. You are welcome to BYOB.

 

Please contact us at richard@madeinghent.com for more details about the dinner or to reserve a place at our table. Last year we sold out quickly so don’t delay. Wishing you all a very Happy New Year from everyone here at Little Ghent Farm.

Bridge to Paris peppers grown by Hawthorne Valley Farm

 

 

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