Community

Spring has sprung on the farm

Our March supper club celebrated the transition between winter and spring

Perfect weather, longer light, and a full table — Sunday night had all the right ingredients.

We began with a trio of passed bites — endive with tuna tartare, our classic toast point with mizuna, and a creamer potato filled with green goddess mousse and ikura.

Guests then sat down to a duo of soups: fennel velouté and a vegan pea soup, topped with borage and leek oil.

Next came a mosaic with shiso gel, followed by fava leaf and white bean burekas and kohlrabi sashimi with blood orange.

For the main course, we paired local lingcod with two Mediterranean-inspired salads. A Moroccan carrot and fennel salad with honey-lemon vinaigrette and saffron-plumped raisins, and a Chioggia beet and snap pea salad with herby labneh and chermoula. The fish was served with potato balls and carrot miso purée.

For dessert, Nanne prepared a lemon olive oil cake, and Karen Urbanek of Flying Noir Chocolates created a bonbon featuring Venezuelan chocolate layered with black tea and subtle aromatics.

We served a selection of beverages alongside the meal, including loquat mead and a smoky plum pét-nat from Daniel of Feral Ecology, red blends from Chronic Cellars, and a non-alcoholic Harvest Press featuring kohlrabi, apple, fennel, coconut, lemon, marigold, and mint.

Thank you to everyone who joined us at the table, and to our volunteers who made the night possible. We’re especially grateful to A Fork Full of Earth Organic Catering for their indispensable support, and to Urban Adamah for hosting us on the farm.

But more than anything, what made the night was the room.

The conversations, the openness, the way people showed up for one another — that’s the part we can’t plan, and the part we’re most grateful for.

To our returning members, thank you for continuing to believe in this table and helping shape what it becomes. To those who joined us for the first time, we’re really glad you found your way here.

Our next dinner will be a special collaboration with 50 Hertz Tingly Foods — more to come.