The season's regular Friday Farm Buffet and Grill Dinners --with a view-- will begin June 29. They are served from 5 to 8 pm. Chef Tim Ellis Cole makes each week's menu different, with variations on farm favorites. For example, the first week the field salad will be dressed with honey lemon vinaigrette and the arugula salad will include apples, almonds and goat cheese. The potato salad will be southwestern style, the quiche will include feta cheese, the pizza will be marguerita style, and the soups will be curry carrot and vegetarian chili. Entrees will be baked penne pomodoro, chimayo red chile enchilada casserole, garlic mashed potatoes, paprika roast carrots and parsnips, and barbecued pulled pork with honey chipotle sauce at the grill. Weekly menu details will be posted at coonamessettfarm.com. Buffets are $19.95 for individuals over 10 years old, $10.95 for children 4 to 9, and free for children 3 and under. All prices are subject to 7% meal tax.
Guests with buffet tickets, memberships or day passes ($8) may explore the farm and pick crops ready for harvest: sugar snap peas, snow peas, rhubarb, scallions, parsley and numerous leafy greens such as green and purple varieties of lettuce, chard, kale, and a variety of Asian greens including bok choy. Greenhouse offerings include rosemary, thyme, water hyacinths and entire basil plants.
