On July 10, guests gathered at Volante Farms for their first Dinner in the Field of 2014. Below are scenes from the dinner, with dishes prepared by chef Todd Heberlein and staff using farm-grown produce.
|Herbed water made with cucumber, lemon, and numerous herbs including lavender, Thai basil, and pineapple sage|
|Beet gnocchi with garlic and beet puree, sauteed beet greens, arugula microgreens, and goat cheese sauce|
|Dueling bacons: pork bacon on a mini Stone & Skillet English muffin with pineapple sage jelly, a dandelion leaf, and pickled rhubarb versus lamb belly bacon on a house-made pita with carrot hummus and tzatziki|
|Mixed lettuces paired with herb vinaigrette|
|Roasted broccoli and cauliflower salad with warm Dijon-anchovy dressing|
|Thai-inspired salad with pickled vegetables|
|Roasted chicken thighs with fennel, cannellini beans, and Swiss chard|
|Fresh pasta from Sweet Basil with English pea and garlic scape pesto and romano and wax beans|
|Beer-braised brats with cabbage, potatoes, rye bread crumbs, and spicy beer mustard|
|Dark chocolate zucchini cake with cherries and ganache and candied zucchini|
With farm-grown produce and ingredients sourced from local vendors weaved into creative dishes, a gorgeous farm setting, and conversations shared with friendly table mates, dinner at Volante Farms was delicious and enjoyable -- a perfect way to spend a summer evening.
For more on this and other farm dinners in the area, read my articles in The Boston Globe (Globe West, Globe North, Globe South).
Have you been to a farm dinner?