Every time of year on the farm has a specific identity expressed by the life cycle of plants, animals and how we relate to them. We are always working to be more sensitive to these moments and to reflect them in the experience that we offer in the wine tavern each week. In this moment of winter we can feel the warmth of spring emerging through winter's chill and the first ephemeral green plants like claytonia are pushing up through the low grasses. The older hens who stopped laying in the depths of winter have begun to lay again as the days grow longer and last spring's chicks are beginning to find their identity. We need to cull some of the young roosters and decided to focus on this during this month's gathering. We’ll make a deep and aromatic broth with the young roosters and serve it with handmade noodles from the dark yolks of the spring's first eggs and some foraged greens. As is often the case, what the land has to offer is just what the body needs and this version of chicken noodle soup, should act as a fortifying balm as we weather the season of cold and flu.
If you are interested in learning more about our offerings, please fill out the request form and we will contact you to discuss details.