Our Spring Farm Dinner No.9 Farms

ON NO.9 FARM IN ASHLAND CITY, WE GATHERED FOR A FARM FEAST UNDER A SPRING SKY.

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Between April showers and almost freezing temperatures, the sun came out just long enough to shine down on our spring Farm Dinner. That was not the only luck that shined down on us; in a last-minute hustle, several farms came together to furnish the produce after a particularly cold, wet, spring season. In need of pea shoots and edible flowers? No. 9 Farms had it covered. Spinach and red mustard? Courtesy of Corner Spring Farm. Carrots? Green Door Gourmet to the rescue. Radishes? In stepped Sugar Camp Farm. Strawberries…? We had to nix those (Mother Nature had a different plan for the sweet berries this year).

Just like the farmers, we were at the mercy of Mother Nature for our celebration. Chef Kyle Patterson’s menu morphed from the menu printed a week earlier, based on what was harvested. However, food and farmers are a beautiful thing. Eleven different farms provided ingredients for the bountiful meal, and what one didn’t have, another found... or Kyle improvised.

As bowls were passed family-style, we gathered with old and new friends, laughing, chatting, drinking and sampling local foods. Brian and Stephanie Oaks led tours around their farm. As the evening lingered, so did guests, savoring wine and local beer while listening to the sounds of The River Tramps and Damien Boggs.