Food brings people together and here at Fernbrook Farms this is no exception. Across the entire Farm we focus on the interconnectedness of food, education and agriculture and whether at the Inn or the CSA barn, the food at Fernbrook transcends boundaries, linking folks of different backgrounds, cultures, and tastes to one common denominator: fresh, wholesome, clean food. Planting and harvesting our own food creates a community of like-minded eaters, who savor the good life through delicious meals and well-grown vegetables. Whether sitting to enjoy one of The Inn at Fernbrook’s Farmstead Suppers, or bringing home a chicken potpie from Fernbrook’s own Farm Shop, anyone can come and learn about how and why we grow our food the way we do, taste what we are all about and grow our community for the better.
Twice a month, The Inn at Fernbrook hosts a Farmstead Supper. Sometimes set in front of our outdoor fireplace, sometimes tucked cozily into the historic library, this supper club celebrates the freshest seasonal foods harvested in the fields of Fernbrook. Our kitchen staff transforms hyper-seasonal cuisine into elegantly rustic dishes, served family-style dishes at a communal table. Friends new, old, and soon-to-be find themselves dining together, sharing a meal, learning about the food they eat and becoming part of the family.
Meals begin with cheese and house-made pickles and crackers, allowing our guests time to mingle and unwind. Guests are then invited to grab a seat at the communal table, where dishes are brought out and passed amongst one another. The evening always ends with firelight and a hearty dessert! This is a great community event that brings people together, highlights farm fresh food and is not to be missed.
Sample Menu 1: Luck of the Irish
Assortment of Fernbrook Pickles and Cheese
Baskets of Irish Soda Bread and Cloverleaf Rolls
Braised Fernbrook Cabbage with Puffed Barley
Poached Chicken Meatballs with Chopped Chive Sauce
Applewood Smoked Potato Onion Hash
Corned Chicken Legs with Pickled Mustard Seed and Herb Sauce
Charred Asparagus and Kale Greens
Oat and Apple Porridge with Bailey’s Whipped Cream
Sample Menu 2: Fall at Fernbrook
Wine-braised short ribs with gremolata
Creamy lemon polenta
Roasted sweet potato with blistered cranberries and citrus
Red beet ravioli in arugula pesto
Creamy beans n’ greens with crispy shallots
Poached seckel pear shortcakes
with honey whipped cream and oregano sugar
Sample Menu 3: A Celebration of Corn and Tomatoes
Heirloom cherry tomato and peach caprese
Grilled chicken with roasted corn pico de gallo
Sweet corn and crab omelettes with tomato concasse
Chilled tomato bisque with grilled baguette and créme fraiche
Sweet corn panna cotta with blueberry compote
The Farm Shop
Our Farm Shop is home base for our Community-Supported Agriculture (CSA) pickup, but it holds so much more! From sustainably raised meats and cheeses from our local farm partners, to raw honey and house-made pickles, your pantry can be generously filled from our shelves. In addition, our chefs stock the refrigerator and freezer with freshly made items like potpies, hummus, pesto, and granola bars, making for simple grab-and-go convenience on those busy days when you just need a little something! Whether or not you are a CSA member, you are welcome to come and peruse our other Farm Shop offerings. We are open Tuesdays, Thursdays and Saturdays April through December.
During the off-season, we stay busy in the kitchen hosting cooking classes for young and old! From sausages and cheese, to a summer boot camp for teens, we host a rotation of full day cooking classes designed to work in today’s busy lifestyles. Focusing on traditional food methodology, the classes are comprehensive in subject, and participants are sent home with souvenir aprons, recipes, and a taste of Fernbrook’s unique seasonal cuisine. Check out our From the Kitchen at Fernbrook blog for details on upcoming classes!
Kid’s Culinary Boot Camp for ages 12-17: a five day course where teens attend 10 am-4 pm, and learn the basics of classic cookery from soups and stocks, all the way through desserts and cake decorating.
Everyday Charcuterie: This one-day course explores the basic methods and history of charcuterie, from its humble beginnings as a preservation method, to now being lauded as haute cuisine. Participants learn how to grind sausage, cure gravlax, and confit duck legs, in simple recipes that can be easily replicated at home.
Demystifying Dairy: Ever dream of making fresh yogurt at home? This one-day course covers simple dairy processes that can fit into a busy modern lifestyle, from yogurt and créme fraiche, to homemade chévre and pulled mozzarella.
Chocolate: Meats to Sweets: This interactive dinner allows guests to participate in making dishes, both savory and sweet, from different forms of the cacao bean. Recipes and methods are given for dishes as varied as cocoa-crusted ribeyes, to espresso ganache truffles, and every course in between!
For upcoming Field to Table events, please see our From the Kitchen at Fernbrook blog or our Farm Happenings. Feel free to contact us directly at (609) 298-3868 or by email at firstname.lastname@example.org for more information.