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June 14, 2009 W.C. Breeze Family Farm in Hillsborough, NC Photos by Debbie Roos, Agricultural Extension Agent.
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Farmer Doug Jones along with Adah and Jack (shown above) of Piedmont Biofarm paired with the Abundance Foundation and offered gorgeous veggies and dip. |
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Chef Patrick Cowden of Weathervane Restaurant served meats from Sunset Ridge Buffalo Farm and Fowl Attitude Farm. |
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There was a steady crowd in front of the tent shared by the Irregardless Cafe and Celebrity Dairy. |
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Open space in front of the tents provided ample room for folks to picnic. |
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Libby Outlaw (far right) and Ken Dawson (not pictured) of Maple Spring Gardens provided the ingredients for a fabulous vegetable terrine prepared by Four Square Restaurant in Durham. |
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The artisinal food tent included charcuterie from local pastured pork, farmstead cheeses froom Chapel Hill Creamery, wood-fired bread, barrel-fermented pickles, local varietal honeys, raw red wine vinegar, handmade chocolate from Dolly Mama, and beer made from local rhubarb. |
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Mike Perry (far left) and Cathy Jones (not pictured) of Perry-winkle Farm teamed with chef Bret Jennings (second from left) of Elaine's on Franklin. |
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Southport Seafood teamed with Edible Piedmont and served grilled shrimp. |
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Emily Lancaster and Farrell Moose of Dutch Buffalo Farm are such good cooks, they didn't need to be paired with a chef! They served a tasty beet salad that they prepared themselves. |
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