Wednesday, April 28, 2010
Rhubarb with Vicky Tewes of Thistlehair Farm, Union Kentucky. Ed and Vicky Tewes have been growing produce on their farm since 1986. In 2002 they started selling at farmer's markets. They are Certified Naturally Grown, which follows the same guidelines as Certified Organic. Vicky grows the green stalk variety of rhubarb called ''Victoria'' which, when it arrives in April through June, signals the beginning of summer. Although rhubarb is technically a vegetable, it is usually combined with fruits and used in pies, compotes, or traditionally made into wine. We will discover delicious new ways to use this versitile, brightly flavored vegetable which is high in vitamin C, fiber, and calcium.
Summer Greens with Sarah and Adam Mancino, Farm Beach Bethel, Bethel Ohio. What started as a small garden in 1998 is now a working family farm and CSA growing heirloom vegetables with organic and biodynamic methodology. Sarah and Adam focus on growing many wonderful types of lettuces and greens. They grow leaf lettuces, escarole, dandelion, tatsoi, and arugula, and put together beautiful lettuce mixes like Spectrum and Spicy Mesculin. We will sample many of Sarah and Adam's tasty greens in the classic salads of French cuisine, or in salads with seasonal vegetables, cooked fish, meats or local cheeses. Summer is the time to enjoy these bountiful greens just picked from the garden.
Squash Blossoms with Sallie Ransohoff. Sallie has been farming sustainably and chemical free on her farm in Batavia, Ohio for over 20 years. Area chefs eagerly await Sallie's squash blossoms to become available-hers are always just picked, pristine, and easy to stuff, batter and fry, or use as is. The beautiful male blossoms, and female blossoms with small squash attatched, are one of the wonders of the summer garden. Learn some new ways to cook with these edible flowers.
Price per person: $55 Dinners starts at 7pm. Reservations required; call Nectar at 929-0525 to reserve.