Wagon rides from parking to registration, pulled by 1953 Case SC
Table decorations by Patricia
Dusk Hovers the Field to Fork guests
The Evening Cow Parade
The Big Dipper over the table light
The morning after, table & chair gone but phantom tent still on!
1951 Farmall H
Washington DC "wannabes" !
We have been thrilled to have, summer intern, Katie Jones working at St. Brigid's Farm this summer. Already we know she will be missed here and from the Jones Family Farm when classes open in Blacksburg in just a few short months.
Best wishes to Katie!!
Bob & Judy
Here I come, Virginia Tech!
Feelin' the Burn
The Sweet Smell of Hay
Gary Miller "tedding" hay
Whirl winds take dry hay flying!
Perfectly wind rowed and ready for baling
Chuck Hocking with the BIG baler
Delivered and ready for the hay barn
Jessica posing on the antique tractor
ZuZu Kusmider enjoying PBJ picnic
Watching Frolic being milked
Frolic being milked
Pouring off milk for calf feeding time
Taking turns feeding milk to Rosalita
Blizzard February 2010
Early Spring 2012!
Colostrum, so critical for healthy babies.
2011 Field to Fork Photo credits
The photos below and embedded in this blog are a result of the excellent work from Robin Reibman and Chris Rausch. Robin , along with being a great photographer is a tireless writer of food related topics on her blog, Good for the Palate. Chris is a foodie blogger too with his interests being more of the liquid type food. Check out Beersimple to learn more about some interesting regional beers.
Thanks Chris and Robin
click on photo to view video of Alex
Can I come next year?
St. Brigid's Farm Fresh Cream
Lester Jones & Trey Hill
Cordy & Luther Tucker
David & Lina Bruton
Marjorie & Jeffery Adams
No Farms No Food
Braydon Michael Wallace
Judy's "Jersey" circa 1972
Peet Farm Julhous Rita
Susan also introduced us to the lore about St. Brigid and the St. Brigid's cross that hangs in Judy's office today.
...and the winner is?
Bill Shindler & Tom Petri grilling sliders
Tasting by Kevin McKinney & Barbara Silcox
Meadow Veal Calves
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!
Megan Solloway setting the table
Anne Valentine and Al Iuppa
Alec and Sue Dick
Resting inside in the freestalls
Water available everywhere
Catching some shade on the walk in from pasture.
Enjoying the shade and some oat hay.
The Kratovil Bros. taking cows to pasture.
Wayne & Frank
Marian & Ed Fry chat with Cheryl & Trey Hill
Sue Sussman & Diane Jones
Ethan Jones, herdsman
Langenfelder, Hock, & Gifford
Wayne Gilchrest & Ed Fry
Party Over; Maggie relaxing on ice!
St.Brigid's Farm Prime Rib
And here it is, ready for the fork!
Medley of Meats
St. Brigid’s Farm's is in its third year of production for natural grass fed beef and veal. We have many loyal customers - both families and restaurants. This year we are trying something new to make buying our beef more convenient. We are offering a monthly subscription to a Medley of St. Brigid’s Meats. Click here for more details.
Chef, Brian Shaw
Centine Banfi Wine
Waiting Anxiously for 'Turn Out' Day
First 2010 Turn Out-March 16th
Finished Milking, going back to work
Northern Spring Peeper
St. Brigid's Farm Rib Eye Steak
CLICK ON LOGO TO VIEW VIDEO
The Perfect Steak
Street view from the dining room
Spiced pear flatbread with goat cheese and mustard cream
Choptank Oysters & Fresh Jersey Milk
Field to Fork Dinner Table
Poste Moderne Brasserie
Hutch housing in a snow storm
Hutch Baby on a Sunny Day
St. Brigid's Meadow Veal
St. Brigid's Cross
Land O' Lakes Indian Maiden
St. Brigid's Farm Egg Nog
Poppy and Pansy - June 6th 2008
"Look what I have"
"What's that, do I hear someone coming?"
"I better get you up so we can run!"
Main Course-Veal Orloff with Wild Chanterelle Mushrooms, featuring St. Brigid's veal
St. Brigid's milkers treasuring a fresh break on rye after each milking!
St. Brigid's Farm 12246 Locust Grove Road Kennedyville, MD 21645 410.648.5753