A summer evening… the wind rustling through leaves, the gently munching cows in tall grass, and barn swallows swooping across the pastures…
There is nothing quite as satisfying as eating a chef’s dinner outside on the farm… meeting the farmers, hearing the love of good food and farming from the man who cooks and the folks who grow and make your food. Sit with friends, old and new, and share a well made meal as the moon rises and the fireflies start their evening dance.
Join us on July 6th when Chef Barry Sexton creates a five-course evening to remember with Cherry Grove Farm cheeses, eggs and meats, and fresh produce from Abe’s Acres. Enjoy a short farm tour, cocktail hour with artisan cheese board, and five grass-fed courses crafted and presented by Chef Sexton of The Rooted Affair.
This winter we got a call form the Education Group at Stone Barns about participating in a video that would be used for their Food Ed Curriculum. If you know Stone Barns, you know they are a leader in the promotion of sustainable agriculture, local food, and community-supported agriculture. It was a real pleasure to be a part of the story.
Paul Lawler, our head cheesemaker, and Anna Reinalda, our new dairy manager do a great job of explaining what we do and why it is important.
You may have noticed that we are missing a couple of our goat girls. Don’t fret. They are in good hands.
Peaches and Pickles, La Mancha/Saanen crosses, were originally part of our milking goat herd. These rambunctious sisters retired to the menagerie when the goatherd decided to give up milking. They have lived with their mom, Pocket, and Auntie Polly in our little menagerie for quite a long time now. Peaches and Pickles were always a team, spirited and armed with the only horns in the group, they tended to dominate.
As the play group aged, most of the goats mellowed. But not Pickles. Pickles (whom you may have identified by her broken horn) was born to rule… everyone and everything. She could be overbearing, and her strength of character (some would say bullying) created some stress with the other animals. I have a big soft spot for that big personality, but with limited space and Pickles need to rule, we decided to try and find a local farm that would take Pickles and her sister, Peaches. Relocating them as a team would make the transition easier. And the smaller, less aggressive critters would settle in to some peace.
We contacted Rooster Featherston, who owns a rescue operation in Hunterton County. Rooster has helped us out with calves in the past. When a calf is born in the wrong season, or we just have too many calves, we look for new farm homes. Rooster has been a big help.
Tundra, the calf born just last month, was in need of a home, so we asked if the two older goats could tag along. Rooster was open to adopting the girls, so Peaches and Pickles relocated with Tundra to Rooster’s Rescue Foundation.
You can like Rooster’s Rescue on Facebook, and learn about adoption and volunteer opportunities as well. We are looking forward to visiting the girls once they are settled.
We will miss our diva goat sisters, but seeing how calm and relaxed the menagerie is now assures us we made a good choice. We will post location information so you can visit the girls soon.
Dine in our farm garden under white lanterns, enjoying a four course farm-to-fork dinner that will transport you along the ancient spice route from Persian into South Asia.
Cherry Grove Farm will co-host this culinary journey with local Lawrenceville makers (and friends of the farm) Naomi Mobed from Le Bon Magot and The Agarwal family from Pure Indian Foods.
Tapping into our friends’ culinary traditions, we’ve created a soul-satisfying menu with a modern twist, using Cherry Grove Farm’s farmstead cheeses and grass-fed lamb and the bounty of fresh New Jersey fruits and vegetables.
The evening will begin with a short farm tour and cocktail hour featuring Lychee and Rose martinis, and Jal-jeera, a cumin-intense mocktail. Appetizers will include vegetarian pakoras, a CGF cheese board with Le Bon Magot chutneys, and hummus drizzled with Brinjal Caponata.
The sit down portion of the meal is mostly vegetarian with a Burmese lamb entree for our meat-lovers. Look forward to Saag Paneer with foraged greens, Persian Jeweled Rice, Aloo Gobi with Mutter, Masala Roasted Jersey Corn, Fatoush Salad with pomegranate and a honey lemon vinaigrette, and Naan bread.
We round out our evening with a Lassi White Peach Parfait, Gulab Jamoon petit fours, and a raw milk Masala Chai.
Cocktail hour begins at 6:30. Dinner at 7:30pm.
Bring your own creative place setting (prizes given!) and a favorite alcoholic beverage. Pairings suggestions will be sent with confirmation email.
Tickets are $85 in advance, and $95 dollars within five days of the dinner. There are only 30 seats. Get your ticket today.
(If your have trouble with the link, type www.shopcherrygrovefarm.com into your browser and click the events tab.)
Winning place setting at the Dishing Up NJ Farm-to-Fork
Tell your friends! Saturday, July 21st Cherry Grove Farm will co-host a farm-to-table culinary journey with our neighbors, Naomi at Le Bon Magot and The Agarwals from Pure Indian Foods.
Thirty people will share a 4-course meal that leads us from the Middle East to South-Asia, featuring fresh farm fare and the flavors of the old spice route. The menu will be heavily vegetarian but will include Cherry Grove Farm lamb and cheese.
The evening will begin with a 30-minute farm tour and cocktail hour to include Lychee and Rose martinis, vegetarian pakoras and hummus drizzled with Brinjal Caponata.
The sit down portion of the meal will be 2 entrees and a variety of sides, including Burmese Lamb cooked in almond and cashew gravy, Saag Paneer with farm-foraged greens, Persian Jeweled Rice, Aloo Gobi with Mutter, and more.
We will end the evening with a few sweet treats and a raw milk Masala Chai.