The fruits of our labor

Last night we enjoyed a delicious dinner from the farm.  We started with fresh salad of Plato’s Harvest arugula topped with goat cheese, cranberries, and walnuts.  The main meal consisted of lamb we raised this past fall, our spinach, and the rustic dipping bread from this past week’s share.  Dave roasted the leg of lamb, the spinach was steamed and then drizzled with olive oil, feta, and sunflower seeds, and for bread dipping we sauteed some garlic and rosemary in olive oil served warm.  It was better than any restaurant meal and reminds us why we do what we do…





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