Our farmstand renovation of 2012 sported a new commercial kitchen. Originally intended as a way to capture and use excess produce from the farm fields for value added products at the farmstand, it has since become an important enterprise on many other levels. In addition to the summer salads, breads and cookies that we originally envisioned and produce during the retail farmstand season, the kitchen has branched out to make products for the CSA memberships (soups, salads, roasted vegetables, baked goods, etc.) as well as doing custom orders for patron pick-up. This year we offered a winter CSK share (community supported kitchen) that offers a diverse choice of baked goods weekly.
Ably managed by Emily Malnati and Kathleen Maslin, we are venturing into new areas we didnt initially envision. We have hosted private dinners as well as catered off site private affairs. We will embark upon developing recipes for making jams and jellies from the small fruit side of our farm starting in 2015. There is even talk of a dehydration component and custom production! Its all very exciting for us, and if you have any interest or questions for us, or if have and idea that we might be able to help you with, please either contact Emily at email@example.com or leave an email here at firstname.lastname@example.org.