Now that the season has slowed the farmers have more time to enjoy the fruits of our labors. We've started to do this with a weekly crew lunch in our beautiful new kitchen. While the kitchen isn't officially up and running we are starting to inhabit it. Cooking these lunches, we're getting to know the space and play with the organization. Our weekly lunches give us the opportunity to test recipes and use up the gleaned bits from the field.
This week we made our Chicken and Biscuits with chicken from our neighbors up the road, The Farm New Marlborough. Creamy and hearty this is perfect comfort food with fresh herbs from the garden. We also had a big salad of tender field greens. I love the salads at this time of year. Every bite is a blessing as we watch the supply of fresh greens dwindle as the weather gets colder.
We also previewed one of our holiday dessert offerings: a maple bourbon squash pie with gingersnap crust. Indeed a sweet reward for all the farmers' hard work during the season.
Keep an eye out for more posts about what we're eating this fall. We hope to give you sneak peaks into what we're planning here at Husky Meadows and share some inspiration for cold weather cooking.