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Pecometh Grace Garden

2nd Annual Farm to Table Dinner

Posted by Megan Shitama Weston on Jul 30, 2014 12:44:00 PM

Pecometh Blog | 2nd Annual Farm to Table Dinner

On Sunday afternoon, around 30 guests and Pecometh staff members gathered to celebrate the second year of the Pecometh Sustainable Garden, to hear how our garden is growing, and to support the work of Chef Chris Shultz and his brother Matt.  

The Farm to Table Dinner is just one way that we are inviting the Pecometh Community to join us in this adventure in sustainablility. This year we have increased the number of volunteers who have helped out in the garden, and invited students from a handful of schools and churches to learn about sustainable agriculture.

As we pause in the middle of our second growing season, we are looking forward to offering even more ways for our friends to get into the garden! Stay tuned for more opportunities to help out, donate, get your hands dirty... and enjoy the fruits of our labor! 

The Menu

Guests were treated to an amazing dinner featuring produce from Pecometh's garden. Chef Chris tried to source as many of the other ingredients as possible within 75 miles of our kitchen. The menu was a light, but satisfying, tribute to summer fruits and veggies:

Homemade Breadsticks

Chips  & Mango, Corn and Black Bean, and Classic Tomato Salsas

First Course: Crab and Watermelon Salad

Second Course: Tomatoes Two Ways

Third Course: Chilled Cucumber Soup with Grilled and Chilled Old Bay Shrimp

Fourth Course: Seared Flounder on Chinese Black Rice and Grilled Corn, with a Green Pepper Sauce & Red Pepper Miso Sauce

Fifth Course: Pavlova on Homemade Strawberry Jello, seved with Strawberry-Basil Ice Cream from the University of Delaware Creamery, and finished off with a fresh Strawberry Sauce

Sustaining the Sustainable Garden

The Farm to Table Dinner wasn't just a chance to eat some great food, it was also an opportunity to support Chris and Matt Shultz's work in the garden. Each $50 ticket included a $30 tax-deductable donation to support our sustainable garden. 

In addition to purchasing tickets, many of our dinner guests made additional donations to fund the following projects:

Finishing the Greenhouse - $600 (Fully Funded)

Will pay for materials to finish construction of the greenhouse as well as plastic to cover it.
To be completed early this fall. 

Heating and Automating the Greenhouse - $500 (Fully Funded)

Will pay for hardware needed to hook up propane heaters and fans to thermostat regulation. To be completed between late fall and early spring. 

Soil Correction - $400 (Fully Funded) 

Will pay for mushroom soil to be spread in the garden early this fall. 

BCS Tractor - $8,000 ($200 donated)

We are still raising money for a BSC Tractor ($5,500) with three implements: Rotary Plow ($1,500), Rototiller ($600), and Plastic Layer ($400). Needed by early spring. 

We are still accepting donations toward the Tractor and other garden expenses.  If you would like to support our efforts to feed our guests in a more sustainable way, please contact Dana Squares

Thanks to all of our supporters - especially those who joined us on Sunday night to bless us with their presence and donations! 

More about the Sustainable Garden:

See Photos from the Farm to Table Dinner and Year 2 of the Garden

Pecometh Is Growing: Sustainable Garden Is Outdoor Classroom April 10, 2013

Bugs and Bounty: The Pecometh Garden's 2nd Year July 1, 2014

Topics: Sustainable Garden, Supporting Pecometh

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