|Our team members at Brenckle's Farm|
When we visited the Brenckle’s last year, we had an opportunity to get into the fields and help them with planting. This year we decided to go a little later in the season and assist with harvesting, packing and other odd jobs that needed to be done around the farm. We started by harvesting cucumbers and zucchinis. The zucchinis are currently being used in our restaurants for our hand-breaded zucchini appetizer and our FarmSource Veggie Soup.
|Fresh, local zucchini used in our restaurants|
We also helped the Brenckle’s pick blueberries! Although we don’t currently use Brenckle’s blueberries in our restaurants, Gary Brenckle gave the green light to two of our employees to pick a few berries, and within 10 minutes, everyone else had somehow found their way into the blueberry patch.
After we got done with the farm chores we all sat down on the loading dock and had lunch. We had turkey, beef and veggie burgers, grilled vegetables from the farm, potato salad and cucumber salad that was prepared by me (I hate to toot my own horn, but the food was pretty good). We also had a chance to try some of Gary Sr.’s homemade salsas and pickled peppers that he canned last year. All of them were really good, but my personal favorite was the shredded Cubanella peppers that were submerged in olive oil and oregano.
|Grilled yellow squash for lunch|
Until next time,