Farmstand Commercial Kitchen

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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.

 

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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 malnati.emily@gmail.com or leave an email here  at info@edgewaterfarm.com.

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