Tuesday, November 17, 2015

2015 Field to Fork Dinner

The terrific photographs taken by Linda Farwell of our 8th Field to Fork Dinner depict the wonderful evening far better than any words can describe.   She captured the weeks of preparation and the magic that pulls it all together in the amazing shot of the long table with the overhead lights and the cloudy night sky.

 The pictures of the absolutely delicious veal ragout and decadent chocolate dessert are so clear, you can practically taste them.  Linda also captured the joy and sense of community that results from good conversation and sharing a meal.
We are pleased to announce that the dinner raised $4770 for the Kennedyville Volunteer Fire Company and appreciate the efforts of Bunk, Sue and Michelle Miller to have the fire truck at the dinner for all to see up close.
Thanks to all of our guests who made the dinner a success by relaxing, touring the farm and meeting someone new.  Thanks to Chef Amy Daniels and the staff of Palate Pleasers for creating such a fabulous menu and to Dovetail (Pres Harding and Jodie Littleton) for once again providing the perfect background music.  And thanks to all the farmers and local businesses who provided the produce, bread, cheese, wine and craft beers that make our Field to Fork Dinner so special.

Tuesday, February 3, 2015

Wedding Bells at St. Brigid's Farm

We met in 1991 at the National Jersey Cattle Association’s annual tour that was held at the Jersey Farm where Judy was a part-time milker and Bob was the veterinarian.  We'd have to say it was love at first sight and we have been together since.  In 1996, after some great adventures around the world and in Washington, D.C., we bought what would become St. Brigid’s Farm.  Time passed as we worked to establish our business and the next thing we knew we had been together for 23 years.  In October, Bob proposed the idea of getting married.  How could I say no?  So on Christmas Eve, we surprised Nate, Paula and Erin, Rich and the boys and eloped in front of the Christmas tree.  After the ceremony, we toasted with a lovely bottle of champagne and had crab cakes and the first jar of my canned peaches for lunch. Cheers!!