be still my heart. after seeing this recent article on chris fischer and the beetlebung farm, i quickly found myself doing some extra research and reading up on the farm. after a long stint of working as a chef, chris decided to go back home and work on his family farm serving up farm to table (or should i say table to farm?) meals for private gatherings in their elegantly rustic greenhouse. with menus that consist of only what is season and grown on the farm, the meals are what i consider truly a dream come true.
diners gather around tables built from barn boards or driftwood, and find themselves sitting on bales of hay. possibly what i love most it the simplicity of the meals– they simply pick what is fresh and prepare it. they have also been kind enough to share several recipes, which you can find below.
Grilled oysters with chervil butter
Island fish crudo
Frozen yogurt with honey, cilantro, and toasted pumpkin seeds
Chris Fischer’s Perfect Eggs
Heirloom Tomato Bruschetta
Beet and Kale Salad with Goat Cheese
Carrot Salad with Parsley and Spring Onions
Pan-Roasted Romanesco Cauliflower with Peas
New Potatoes with Garlic Scapes
all photos: gabriela herman