Farm Grown Ingredients Across Plates At Cold Spring Farmer's Market at Garrison Institute
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Imagine eating farm grown ingredients across several plates from one of your favorite farmer’s markets in one sitting. That is what the annual fundraiser that benefits the Cold Spring Farmers Market in collaboration with the Garrison Institute, catered by Fresh Company provides.
Several farmer vendors and bakers donated their wares to the event to be cooked into something delicious. Eggbert’s Free Range Farm Eggbert’s Free Range Farm donated bratwurst and sweet Italian beef sausage for appetizers, as well as their famous all-beef no nitrate hotdogs for the Maki sushi sausage collaboration with Hibino Day By Day . The potato knish from All You Knead Beacon.
To fill the Garbure soup, Eggbert’s Free Range Farm provided the bacon and Glynwoodorg the pork shoulder, which both gave the broth its lasting warmth. The emmer and mushroom salad was nice and healthy, paired with the roasted carrots and beets.
Signal Fire Bread baked the dark grain squishy bread, which complemented everything including the goat cheese, Dolly’s Hummus Edgwickfarm and Pemaquid, Maine rope-grown mussels with Aioli.
Tulips and daffodils locally grown by Six Dutchess Farm adorned every table (they had been up until 3am protecting tulips by warming them from the frost).
Oh, but dessert...everyone awaited anxiously for the mountain of brownies from All You Knead Beacon to be unwrapped from their protected covers. Espresso-walnut cake and parsnip-ginger cake from Rowgowski Farm was deliciously received. Third Bean’s coconut milk, date and chocolate Gelato Elixir was the smoothest, lightest frozen chocolate taste one has had in a long time, leaving everyone asking where to buy it.
