A chance to sit at candlelit tables in the field, enjoying delicious food, and counting 16 veggies toward your challenge? Yes please!
On Sunday night we had our third dinner at Hope Farms, with four incredible chefs cooking veggies straight from the field. Chef Tommy from Fig & Olive cooked a pig over the coals, transformed peppers into paella, and our VegOut! October Ambassador Erin O’Leary Stewart grilled eggplant & baked cakes with root veggies. We also had the two chefs behind the upcoming restaurant Musaafer cooking intricate dishes inspired by their homeland.
We often think of going out to eat as a tax on the stomach – rich food, bread, and lots of wine – but it can be both delicious and healthy! We totaled 16 different vegetables during this farm dinner. That’s half of your challenge right there!
So next time you want to dine out, consider a farm dinner, farm to table restaurant, or a local spot that places emphasis on regional vegetables.