What We Do
From the Farm, the Pasture or the Sea to your Table
Beautiful Heirloom Tomatoes
We cater to guests who value what they eat. “You are what you eat” is something we believe in and take very seriously. Your energy, creativity and productivity is affected by what you put in your body
Heirloom Tomato Salad
We take pleasure in creative ways of serving our dishes. The wholesome heirloom tomato is transformed into an heirloom salad with garden herbs and a simple vinaigrette
Tomato and Basil Soup
We are flexible with the items we create and when we serve a finished menu item we always know where it came from and what techniques were used to grow or raise the original product.
Why You’ll Love Us
There is never been a better time to eat organic. Organic means working with nature. We’re coming into a fantastic time for European food.
“Love the flexibility”
Our Favorite Seasonal Recipe
Asparagus and Herb Salad with Grilled Ramps
2 pounds asparagus (not pencil thin)
4 medium cleaned peeled ramps
1 loosely packed cup fresh flat-leaf parsley leaves
1/2 cup loosely packed cup fresh basil leaves
2 tablespoons fresh tarragon leaves
1 tablespoon fresh mint leaves
1/4 cup freshly squeezed lemon juice (about 2 lemons)
3 tablespoons extra-virgin olive oil, plus more for drizzling
Sea salt, 3 tablespoons thinly sliced chives, for garnish
Snap off and discard the tough, woody ends of the asparagus. Using a paring knife, cut off the tips of each spear about 2 inches from the top. Slice the remaining stalks on the diagonal into 2-inch (5-cm) pieces.
Fill a bowl with ice water. Heat a large pot of salted water to boiling on high. Add the asparagus tips to the boiling water. Cook until bright green and slightly tender, 30 seconds to 1 minute for thinner tips and 1 to 2 minutes for fatter tips. Use a slotted spoon or strainer to transfer the asparagus tips to the ice water. Keep the pot of water boiling.
When the cooked tips are cool, use a slotted spoon to transfer them to a colander. Drain thoroughly and pat dry with paper towels. Transfer to a large bowl.
Just before serving, coarsely chop the parsley, basil, tarragon, and mint leaves and add them to the asparagus tips. Add the raw asparagus stalks, lemon juice, 3 tablespoons olive oil, and 2 teaspoons kosher salt. Toss to thoroughly combine. Divide the asparagus and herb salad among serving dishes. Top with cleaned grilled or roasted fresh ramp, drizzle with olive oil, and sprinkle with salt and chives.