Farm to Fork: local food, fellowship

Published 6:01 pm Monday, September 19, 2011

A volunteer serves a Farm to Fork diner some pickled okra salad at the Mill Spring Agricultural Center’s Farm to Fork Supper Saturday, Sept. 17. More than 200 tickets were sold for the event, which was a fundraiser for the ag center. The meal featured dishes created using local foods. In addition to the pickled o kra salad, a few of the other items on the menu were biscuit quarters filled with a chevre and roasted vegetable medley, Boston butt goat roast, shredded BBQ’d beef roast, chicken in a baked cavattapi pasta, shepherd’s pie, a wild mushroom bisque, heirloom tomato salad, apple crisp and farm-made vanilla ice cream with a Dulce de Leche. (photo by Gwen Ring)

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