What is better than a summer dinner full of farm-fresh treats? How about enjoying that dinner outside, on the farm itself, surrounded by friends?
Take a break from the city and come celebrate the bounty of summer with the Culinary Guild of New England and the AIWF (American Institute of Wine and Food) for a special Summer Harvest Farm to Fork Dinner out at Verrill Farm!
First, we will enjoy a pre-dinner tractor drawn hayride that will take us through the fields to get a closer look at the crops. Then comes dinner — which will showcase the seasonal and fresh produce grown on the farm. Dinner will also show-off the culinary talents of a few of the Culinary Guild board members as well, such as Verrill Farm chefs Guida Ponte and Jennifer Verrill and Guy Crosby of Cook’s Illustrated.
Just a heads up — our dinner will be held rain or shine and we will be sitting outside. So, please (pretty, pretty please) remember to dress for the weather!
Want to join us for dinner? RSVP now!
Can’t wait until our dinner to enjoy the produce of summer? Try this recipe now — straight from the farm!
This recipe got rave reviews at Verrill Farm’s 2004 Corn & Tomato Festival!
- 3 Tbs olive oil
- 1/2 cup onion – chopped
- 1 garlic clove – chopped
- 5 ears corn – uncooked – kernels off
- 1/4 cup smoked cheddar cheese – shredded
- 1/2 pint “Sweet 100” cherry tomatoes (these are a small variety and left whole – other varieties may be substituted)
- 3 scallions – chopped
- 2 eggs
- 1/2 cup milk
- 1/2 cup cream
- Sauté onions & garlic in olive oil until translucent. Add the corn & cook 5 – 10 minutes.
- Season with salt & pepper to taste and remove the pan from the heat.
- Add 1/2 of the corn mixture to the pie shell. Layer shredded cheese on top and add the remaining portion of the corn mixture.
- Put the cherry tomatoes & scallions on top.
- Whisk eggs, milk, and cream together with a pinch of salt and pour over tart.
- Bake at 375°F for 30 mins or until set.
Variation: Add chopped bacon and/or jalapeno to the tart for some extra kick.
Notes: You can use either a pre-made pie crust or make your own. If making your own pie crust, check out Verrill Farm’s recipe that fits a 9″ – 10″ ceramic pie pan.
A tart pan may also be used.