We came. We Cooked. We HAD A BLAST!

And we did it all with a little help from our friends. Well, a lot of help. Kate and Guy helped in the kitchen and took some awesome photos; Christopher and Melissa designed our flyers; Alexa set the tables; Jeanmarie raised the beef; and Nick made a killer cocktail. It takes a village, and thank goodness for the villagers.

We've already got plans for our next dinner on Friday, October 11th at Roots to River Farm. But until then, here's a recipe from this week's feast. 

Greenspacho

Serves 4 to 6

 2 medium zucchini, chopped

1 cubanelle or Italian frying pepper, seeded and chopped

1 green apple, cored and chopped

1/2 small shallot

1/4 cup water

3 tablespoons apple cider vinegar

1/4 cup fresh mint leaves

1/2 cup chopped cilantro

Fine sea salt and freshly ground black pepper

1/3 cup extra-virgin olive oil

Puree zucchini, pepper, apple, shallot, water, vinegar, mint, cilantro, 1 1/2 teaspoons salt and 3/4 teaspoon pepper in a blender until smooth. With the motor running, slowly pour oil into blender, blending until combined. Season with salt, pepper, and vinegar to taste. Serve chilled.

 

Our sold out crowd starts to chow down on Greenspacho.

Our sold out crowd starts to chow down on Greenspacho.