St. Brigid's Farm: February 2009

Wednesday, February 18, 2009

What in the world am I blogging about this time? Founded on Oyster Shells is the feature name for this weekend’s fund raiser in New York City for the New Amsterdam Market. For previous readers of this blog you may remember that last summer we participated in regional food market at the former site of the historic Fulton Fish Market in lower Manhattan. Click here for a glimpse of that adventure or see the July blog post.
The New Amsterdam Public Market Association is trying to preserve the market in NYC with goods supplied by vendors and farmers from the region. The New Amsterdam Market site is in constant battle with developers to change the landscape forever. Resources to develop a monthly purveyor's market dedicated to regional agriculture are certainly more difficult to find than funds for new buildings. This weekend the organizers of the New Amsterdam Market have planned a benefit dinner and auction to help sustain the market.

We were invited to contribute to the auction and decided to participate with the donation of a St. Brigid’s Farm meadow veal calf, custom cut and processed by Haass’ Family Butcher Shop. The meadow veal is embellished by weekend stay at St. Brigid’s Farm, touring of colonial Chestertown, and lunch for two at Brooks Tavern.
The event looks like great fun and we’d love to attend but with many cows due to calve right now we’ll be close to home. For our friends nearby NYC consider the event for Saturday evening excitement. Hannah, Curt, Pepe', Maria, Kaila…? For the rest it is simply fun to peruse the event menu, donors, and donated items. For the area chefs reading this list please support the market through the on line bidding. If your not interested in the weekend stay on the farm we'll be glad to deliver the veal to your restaurant in exchange for the farm lodging!

2010 Field to Fork Dinner

Beautiful setting – perfect weather - but best of all-delicious food! That is how one guest described the 2010 Field to Fork dinner. We were blessed with a wonderful evening of warm weather, clear skies, good friends and a fantastic menu.

The dinner was a sold out!! We thank all who attended but especially those of you who drove over the bridge to get here. Several guests hailed from the Western shore and DC area. It was great to see all of you.

Taylor Stefanovicz and Megan Solloway from the Kent County High School’s Culinary Arts Program did a terrific job waiting tables and helping the catering staff. Chef Dave Perry and his staff performed their usual magic, transforming a pasture into a relaxed, yet beautiful dining area and turning fresh, local ingredients into a marvelous meal. Fair Hill Inn Chef Brian Shaw crafted sausage from our veal that was absolutely delicious.

Special thanks to Mattie Meehan, Still Pond Photography, who managed to capture the essence of the event in the accompanying photos and to Paula Salerno, who jazzed up our invitations and website with her creative designs and artistry. And thanks to Doug Rae for baking his wonderful bread which doubled as beautiful centerpieces and delicious parting gifts.

Because of the generosity of our guests, donors and vendors who gave us much appreciated discounts, we will be donating $1581.00 John Keller’s culinary arts program which he will use to purchase small appliances and tableware. Of course, we are encouraging him to buy an ice cream maker in honor of St. Brigid, patron saint of dairy maids!