This blog features news on local food finds, tales from home cooks and inspiration to help you have fun in your own kitchen.
Farm-to-table dining this morning at Miller Farms
If you were on Orange Plank Road near the border of Spotsylvania and Orange counties this morning, you might have noticed the top of a white tent peeking out over the blackberry patch at Miller Farms.
What you couldn’t see from the road was the temporary kitchen chef Keith Click had set up between rows of blackberry bushes, where he was busy creating the farm’s first farm-to-table meal, a brunch featuring local, seasonal ingredients.
A table was set and decorated simply with the stars of the meal–fresh-picked blackberries, tomatoes, eggplant, herbs and sweet corn, and farm-fresh eggs. Click, who worked with farm owner Jo Ann Miller to put on the meal, presented five courses of imaginative brunch fare showcasing everything from local shiitake mushrooms to Virginia-milled grits. Below is the second course, “Eggs Ben Miller,” a poached egg atop a fried green tomato, with Virginia ham and farm-fresh herb Hollandaise sauce.
If this appeals to you, you should stay tuned to The Free Lance-Star Food section in the weeks to come to read more. Miller Farms plans to hold another farm-to-table meal, “Supper at Sunset,” in the farm’s pumpkin patch Oct. 8. By then, of course, there will be a whole different array of seasonal produce to populate Click’s farm-field kitchen. Keep this in mind the next time you’re driving down Orange Plank Road and you see a big tent poking out of a blackberry patch.