390 Post: Ways to Use Kimball Fruit Farms (by Nina Quirk)

“Handpies. Get it?” If you’ve worked anywhere near a chef or a kitchen then you “Get it.” Pastry Chef Molly Hanson sitting to my left is chuckling to herself as Owner Chris Himmel relives the naming of our fruit filled parting gift: Blackberry Handpies. These free formed turnover-esque delights bursting at the seams with blackberries became breakfast the next morning allowing our farm dinner to live on. How clever I thought.

I've started to feel spoiled by Chef Eric Brennan’s type of dining: monthly dinners with six courses of farm fresh produce backed by specialty cocktails, wine and gifts to endorse the abundance. Oh, did I mention I even left with a pink rose and rhubarb arrangement that is now sitting pretty on my kitchen table. It’s not a rough life; however I do have to put in the work. I have to keep up conversation with intelligent minded people focused on bringing the freshest produce to the heart of Boston. I have to watch movies with reggae music and flashing food porn images (By this I do not mean perverse fruit displays. I mean produce so beautiful that it literally feels heartily sexy.) And finally, I have to eat my heart out. All of this whilst laughing, growing, and learning more about the Farm to Post movement. I guess that’s work I can live with.

Post 390: Food Voyeur's Farm to Post Private Dinner (by Nina Quirk)

Urban eating trends have been shifting for quite some time now. It’s no longer rad to just be a vegetarian. One must now confess their love (or lack thereof) for food in the most descript yet politically correct manner possible.

If only people would start wearing T-shirts with their food politics on them just so you’re careful not to insult one food movement or another. Mine would read, “Organic gardener, local omnivore, with bivalve allergy, who believes in sustainability/Food Dork.”

Phew. Glad I finally got that out. Fortunately this love for all things food united rewards me with the fruits of my labor; like monthly “Farm to Post” private dinners. This month Post 390 in Boston introduced a six course tasting display of fresh picked produce from Ward’s Berry Farm in Sharon, MA. A (W) will indicate every piece of Ward’s Berry Farm produce throughout this article.

Vegetable and flower arrangements by Leonhard’s in Beverly, MA complimented the local food lover’s dream landscape. And a gathering of like-minded individuals set out to enjoy a nutrient dense meal with the very hands that cultivated the food. Owners and brothers Jim and Bob Ward with office manager Peg Ventresco seemed excited to watch their food be reincarnated at the hands of Chef Eric Brennan.

Sipping our ‘Zucchini Tini’ cocktails, adorned with spicy brined zucchini balls; Peg and I spoke of their sustainable farming practices. She schooled me on Farmer’s Choice Boxes, CSA (Community Supported Agriculture), and their pick-your-own fruit farm. While we spoke, we reveled in the delight of a Crab Stuffed Zucchini Blossom (W) Tempura that we dipped in a chive (W) aioli. Who knew vegetable flowers could be such delicious vehicles for stuffing?