Talia Ralph, this blog’s editor, gets inspired by some creative farm-to-table dining.
There’s nothing like a blustery, freezing cold November Monday to make me dream of whimsical Sunday nights.
Specifically, North Brooklyn Farm’s gorgeous Sunday Suppers series, staged in the (sadly) temporary urban garden oasis of Havermeyer Park.
The dinners were conceived by chef Emma Jane Gonzalez, and bridge the gap between farm and table in the most literal way: guests eat their three vegetarian just feet away from where the vegetables were grown.
I was lucky enough to attend the farm’s last two suppers of the season, and possibly, ever, since the farm is slated to be developed into condominiums. But that didn’t stop farmers Ryan Watson and Henry Sweets from growing a beautiful urban farm in the old Domino Sugar Refinery parking lot.
The evenings start off with a glass of wine overlooking the Williamsburg Bridge:
Then, after some menu introductions, guests sit down at long communal tables for three delicious, local-as-local-can-get courses:
Among the inventive dishes were black bean croquettes, carrot-beet-ginger soup, pumpkin pie with cashew chai creme, and lentil loaf with smashed potatoes with foraged mushrooms and collard greens:
The beautiful communal meals have gotten our wheels turning over at NYU Urban Farm Lab. We had a very successful (and deliciously catered) Harvest celebration that utilized some of our summer produce in the meal. But what’s to say we couldn’t take it a step further and really showcase our farm’s bounty, all while bringing together our community?
We might be saying goodbye to North Brooklyn Farm’s Sunday Suppers for now, but maybe we’ll say hello to an NYU Urban Farm supper come spring.