Wednesday, September 8, 2010

Join us for the whole-farm dinner at Chert Hollow Farm Sept. 29

THE EVENT You’re invited to spend an evening exploring the culinary possibilities of one diversified mid- Missouri farm through a special tour & dinner. Hosts Joanna & Eric Reuter of Chert Hollow Farm, LLC will lead guests on a farm tour including produce fields and animals, then offer a multi-course meal sourced predominately from ingredients grown and produced on-farm.

THE FARM Chert Hollow Farm, LLC grows certified organic produce for sale through the Columbia Farm- ers Market and local restaurants. The farm is also the primary year-round food source for Eric & Joanna, who raise, process, and preserve virtually all their own produce, meat, and eggs; a significant amount of their own milk & cheese; and some grains, beans, and fruit. Maintenance of diversity is one of their basic principles of farming, as evidenced by their focus on heirloom vegetables and heritage breeds, including a number of Slow Food Ark of Taste varieties.

THE MEAL This year’s menu (SEE BELOW) will be influenced by Mediterranean cuisine, highlighting fresh flavors and simple preparations. All but a few basic ingredients such as oil, vinegar, and flour will be harvested and/or produced on-farm. Eric & Joanna will prepare the meal, which will be all-vegetarian as meat on the farm is seasonal and butchering does not happen until later in the fall. Ingredients will be determined by seasonal availability, but will include a wide variety of fresh produce & herbs, goat milk & cheese, eggs, and more. Beverages will be BYOB.

TAKING PART Sixteen places are available, open first to Slow Food Katy Trail members. The suggested $30 donation covers some costs and a Slow Food membership for the farm, with the remainder funding SFKT’s other activities. Reservations must be confirmed by sending a check to Slow Food Katy Trail, 1 E. Ridgeley Rd., Columbia, MO 65203 by September 22. For more information, email or Chert Hollow Farm is located 20 minutes north of Columbia; carpooling is encouraged.


Tasting plate of hummus (blended farm cowpeas, parsley, garlic, yogurt,
etc.), cuke & pepper slices, fresh pitas (Missouri wheat), cheese

Greek salad (coarse-chopped salad of tomatoes, cukes, peppers, onions,
farm-made feta, garlic/herb vinaigrette)

Broiled polenta squares (farm cornmeal) with caramelized onions & peppers,
grated aged cheese

Missouri dolmades (Chard leaves wrapped around Missouri rice, farm onions,
garlic, cucumbers, peppers, herbs; steamed)

Fresh-made ravioli with cheese & herb stuffing (farm-made ricotta, herbs, &

Green salad (baby lettuce greens, fresh produce, boiled farm eggs, etc)
Custard (farm eggs & milk, possibly fruit topping)