Beech Springs Farm brings garden-fresh foods to the table
Picture strolling through locally grown gardens and knowing the items you see will soon be on your plate.
Beech Springs Farm is holding its third feast in a series of farm-to-table dinners Sept. 20, during which chef Josh Fidler from Fidler & Co. Craft Kitchen will base a five-course meal off ingredients found on the farm.
The event will consist of a cocktail hour prior to dinner and live jazz entertainment by Pomona's Trio to enhance the meal, said Jayne Shord, Community Supported Agriculture farmer at Beech Springs Farm.
"This is something I've wanted to do for quite awhile," said Shord.
Shord wanted to highlight the agriculture in Adams County, she said, and wanted to develop a series to focus on what is in her garden.
Dinner will be served in the farm's historic barn, where chef Josh Fidler will plate the dishes in front of guests. This is Fidler's second time preparing a farm-to-table dinner at Beech Springs Farm and believes it will help provide more food tourism for the area.
"I love them; it's great," Fidler said. "It's a lot of work, but it's like a little vacation — getting to hang out on a farm, walking through the gardens and picking what I need."
The five-course meal is going to be a late summer harvest celebration, Fidler said. The menu is prepared about three weeks prior to the event, based on what is available in Shord's gardens.
"We're at the mercy of what's growing well at the time," Fidler said.
Each course will consist of something different — pork, chicken, salad, dessert — and will also use ingredients from Rettland Farm in Adams County.
Shord hopes to make this an annual event, with next year's series, called The Second Sunday Suppers, occurring the second Sunday of each month from May through October.
A portion of the proceeds from the Farm to Table dinner will be donated to Historic Gettysburg Adams County's Barn Preservation Grant Program.
If you go
What: Farm to Table dinner
Where: 784 Mount Carmel Road, Franklin Township
When: Sept. 20, 5 to 8 p.m.
Cost: $115, tickets must be purchased in advance