Plated Produce from Our Farm

Today, it happened.

From budding radishes to the tastebuds of an executive chef.

Scott Walton, to be exact.

This week, Sue Walton picked up Karla’s share, a CSA member who is traveling for a bit and passed her abundance on to her friend.

So Sue picked up last Wednesday, excited for the rare scapes and new-to-her beet greens since her son, Scott, the executive chef for Heinz Fields and the Pittsburgh Steelers would be home for the holiday weekend.

I must say, it is exciting to see our food plated up in high fashion, and enjoyed by a pioneer of the farm to table movement in Chicago for the past decade.

This is most certainly a milestone for the farm, and hopefully more of you will share your photos and videos of how you enjoy the food from our farm. Truly a joy to share this photo on this particularly dreary, cold June day.

This is a reminder to me to spend as much time in my kitchen as in the fields.

Thank you, Sue & Scott, for sharing your family connection with us.

Heritage pork blade, sweet and sour Swiss chard, sea salt boiled beets, corn, charred garlic scape, minted beet top  pesto with walnut, aromatics by Executive Chef Scott Walton while visiting his mother Sue in Ottawa over the holiday

Heritage pork blade, sweet and sour Swiss chard, sea salt boiled beets, corn, charred garlic scape, minted beet top pesto with walnut, aromatics by Executive Chef Scott Walton while visiting his mother Sue in Ottawa over the holiday

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