Memorial Day weekend kicked off the summer dining season with a farm to table dinner given by Early Bird Cookery in Callicoon Center, New York. Radish tempura, Nettle pesto topped crostini, local chicken on top of Cayuga Pure Organics polenta, Willow Wisp Farm organic greens with feta cheese, sauteed organic vegetables including wild fiddleheads and handmade buttermilk ice cream heralded the first of a series of monthly dinners produced by chef Amy Miller and her crew at the Hills Inn. Miller sources her ingredients from local farms.
In Florida, New York the W. Rogowski Farm has scheduled their 2012 suppers with the first on Friday June 1. This second generation farm located in rich “black-dirt” farmland of Orange County has recently transitioned into bringing local food literally into the mouths of their customers.
In Delaware County, another NOFA-NY farm is into its second year of operating their FABLE restaurant on the farm which includes farm vacations and a Bed and Breakfast. Besides dining, guests can enjoy farm tours and other events. Stone and Thistle specializes in grass-fed meats and a soon- to- be- added creamery.
As the interest in local food continues to grow, so does the economic value of a community supported food system. Most of the dinners are quickly sold out well in advance. Be sure to make your reservations early.