And did you know that the center has a new executive director? Irene Dwinnell – pictured on the left with Alyson Culin, the center’s associate director – started in April.
Farm to Fork is always one of our favorite annual events. The threat of severe weather caused a last-minute location change and the picnic was moved from Breeze Family Farm in Hurdle Mills to Fearrington Village, but all’s well that ends well. Open Door Farm’s Ross Mickens collaborated with The Root Cellar’s Lucas Doty on a vegetable banh mi.
Check out these beet pickled deviled duck eggs – featuring “strawberry leather” – that The Eddy Pub of Saxapahaw presented at Farm to Fork!
Has anyone made anything delicious with their finds at the Carrboro Farmers’ Market? Jessica picked up kohlrabi (for a slaw) – and also broccolini (that she served cooked with burrata).
Check out that cheese on Tandem‘s grilled cheese sandwich!