Our second Farm to Table tasting went off without a hitch! Thank you to everyone who came and enjoyed our food. We hope next year we can invite even more people.

We have the Farm to Table tastings to show off the progress of the garden and to show how you can transform the produce you grow into tasty dishes. I acquired most of the recipes from Pinterest and all of the ingredients I could I picked right from the backyard.


We even got the chance to sell some of our very own produce and were left with very little in the end.


Cucumber Soup:

Recipe Here

Cucumbers and dill from the garden. Yogurt from our favorite (and recently voted best Dairy Store in CT) Trinity Dairy Farm.

Carrot Ginger Dressing:

Recipe Here

Carrots and garlic from the garden. I’m in LOVE with this dressing. It’s so fresh and tastes even better than the dressing you get at Japanese restaurants.

Tomato, Mozzarella and Pesto Salad:

Tomatoes and Pesto ingredients from the garden. There really ins’t a recipe. I just mixed Pesto, grape and cherry tomatoes halved and mozzarella cheese cut into 1-2 inch chunks together. This is my favorite Summer salad, I always bring it to parties.


Recipe Here

Eggs from the chickens of course, and tomatoes from the garden. I also used our very own basil dried from our garden. To make mini quiches I bought pie crust, rolled it out and used a small drinking glass like a cookie cutter to cut out round pieces and stuffed them into mini cupcake pans. I baked them at 375 for around 20 minutes.


The sauce was fantastic! I cut the dairy down a bit, even the butter too so it wasn’t so rich.

Roasted Red Pepper Pasta:

Recipe Here

I harvested the red peppers from the garden and created my very own oven roasted red peppers. I cut them into large chunks, tossed them in olive oil and broiled them on high for 10 minutes. I watched them and when they have turned slightly black and wrinkly I took them out and put them in a bowl covering it with a small plate. The steam from the peppers steams them. After at least 40 minutes I removed the plate and I was able to peel the skins off the peppers. I then packed them in an airtight container with a couple tablespoons of olive oil and stored them in the fridge.

Watermelon from our garden of course!


I always make sure to unfrost some cupcakes for those non-dairy people in my life. Note the hungry Corgi in the background 🙂

Carrot Cake Cupcakes:

Recipe Here

The main ingredient of carrots are from the garden. I made the cupcakes for my mom, carrot cake is her favorite kind of cake and her birthday is at the end of September.

Blueberry Buckle:

A family recipe. I used 1/2 cup sugar at the end instead of a cup. The blueberries from our garden!

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