Just a short walk from the fields at Land’s Sake Farm in Weston, a huge tent covers two long, elegantly set tables. Nearby, chef Michael Scelfo of Alden & Harlow stands behind a massive grill and turns out a spectacular bill of fare, without the benefit of electricity and for the benefit of the farm. Dubbed the Solstice Dinner, it sold out quickly, as do all of the farm’s Supper Club dinners.
Most of the dinners, featuring chefs such as Tiffani Faison, Mary Dumont, Andy Husbands and Joshua Smith, take place at the Josiah Smith Tavern in the town center. All of them, says executive director Ed Barker, help further the farm’s mission: to grow “super-high-quality organic produce that’s turned into super-high-quality food that people eat.” And it’s not only the most fortunate in Weston who are reaping the harvest of Land’s Sake. The farm donated nearly 20,000 pounds of produce last year to organizations such as Rosie’s Place, Community Servings and Lovin’ Spoonfuls. The Council on Aging in Weston also arranges for seniors to receive $20 worth of produce for free every week. “It’s a social experience,” Barker says. “It brings people together for a reason.”
More than 60 guests took part in that social experience at the Solstice Dinner, chowing down on veggie-centric dishes that were served family-style. Huge platters included farm greens tossed with spice-roasted strawberries, smoked almonds and buttermilk crème; spring vegetable panzanella with garlic-scape salsa verde and haloumi; grilled young potatoes and lemons with burnt spring onion oil, chicken skin crumble and bianco sardo crème; and the pièce de résistance, slow-roasted pork coppa with cherry vinaigrette, crispy quinoa salad and tatsoi. For dessert, there was warm berry buckle with ginger ice cream and smoked honeycomb. Mark your calendar for the next Supper Club, which features chef Louis DiBiccari of Tavern Road on July 16.