Sukkot Potluck Supper!

October 16, 4pm on the farm. It’s a Sukkoth Potluck Supper! Please join us!

What’s Sukkot?

Sukkot, or the Feast of Tabernacles, is a holiday of celebration as we remember God’s protection of His people while they were in the desert prior to entering the Promised Land. God in his mercy provided a cloud of glory to protect and cover the Israelites in the desert. For this holiday we build a booth or sukkoth, referring to a temporary dwelling reminiscent of the tents the Jews lived in during their wilderness time.

We all go through times of transition and uncertainty in our lives. Sukkot reminds us to be thankful in those times, because it is in those difficulties and uncertainties that God provides for us, protects, and gently leads us.

Subkot is a joyful feast, not unlike our Thanksgiving!

How Do You Celebrate Sukkot?

Because Sukkot is a feast of thanksgiving for God’s protection and provision, we are commanded to rejoice! Here’s how we celebrate:

  1. We eat outside in booths or tents. Sometimes, depending on the weather, we even sleep in them!
  2. We feast! It’s a great time for enjoying the abundance of the harvest.
  3. We light candles, remembering our ancestors, saying their names.
  4. We dance!

Will you join us on Sunday? We’ll be in the backyard under the sukkah (the tent!). Please bring a dish to share. Dessert will be provided.



Farm-to-Table Gratitude Supper

Last night we had a farm-to-table dinner to express our gratitude to a few people who made our first year of full-time farming possible. It was by no means an exhaustive guest list. We wish we could have hosted every single person for whom we are grateful this year. But, we narrowed it down to a few who have been so instrumental that we truly don’t know how we could have made it through this year without them.

A table prepared.

Friends and Neighbors


We started preparing weeks ago by looking at what would be available from the farm in mid-September. And we planned accordingly so that as much as possible we could feast directly from the source!  The menu turned out beautifully. This time of year–with all the root vegetables and rich flavors–is my very favorite.

Prepping the feast

We did four courses.

Salad Course:

Warm Beets with candied walnuts, feta, and tarragon olive oil

Homemade rosemary and garlic whole wheat artisan bread

Champagne or sparkling cider

Fish Course:

Grilled Scup with lime and citrus fennel salt

Tian (potatoes, sweet potatoes, apples, sunburst squash)

Red Wine or Iced Tea

Main Course:

Individual Lasagna with grass-fed beef and goat meat

Dessert Course:

Cheesecake with cultured cream cheese

Blackberries with a raspberry brandy reduction

Coffee or tea

Salad Course
Warm Chioggia and Baby Crimson Beets with candied walnuts, with just a touch of heat. Feta warmed lightly in butter, herbs and white wine. And a drizzle of tarragon olive oil.


Grilled Scup with limes and citrus fennel salt on a bed of fresh beet greens.
The tian before it was baked. I forgot to take the after picture. But, it looked spectacular.


Individual lasagnas made with our homemade sauce, homemade cheeses, grass-fed beef, and goat meat.


Cheesecake made with homemade cultured cream cheese, topped with blackberries and raspberry brandy reduction.

It was a lovely evening, with lovely people. People who have inspired us, lent us many hands in days of hard work, provided encouragement and advice and support in so many ways. The dinner, though simple, was just our way of saying ThankYouMorePlease. We can’t say THANK YOU enough. Where would we be without you all?

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The Meal

Ingredients in the meal that we grew or raised or had some part in bringing to life:

  • Beets
  • Rosemary
  • Garlic
  • Wheat (in cooperation with Neal Pottle)
  • Beet Greens
  • Potatoes
  • Apples
  • Sunburst Squash
  • Eggs
  • Cream
  • Tomato Sauce (tomatoes, onions, garlic, peppers)
  • Mozzarella
  • Ricotta
  • Goat Meat
  • Cream Cheese
  • Sweetened Condensed Milk
  • Blackberries
  • Mint
  • Basil
  • Parsley
I could have eaten about 40 of these.
I could have eaten about 40 of these.

With gratitude to friends who helped fill in the gaps:

  • Ground beef from the Hanley Farm
  • Scup from Doyon Farm
Uninvited, but not necessarily unwanted guest: a cat named Dixie
Uninvited, but not necessarily unwanted guest: a cat named Dixie

The best part of leisurely dinners with friends is lingering a little longer at the table, with wine or coffee and conversations and laughs.



Open House!

Are you curious about this farm thing the Gombojavs are doing?

Are you wondering what exactly pastured-based farming is?

Are you a CSA member or farmstand customer and want to see how your food is being grown?

Do you just like our company because we’re pretty cool peeps?

If you answered yes to any of these questions come on out June 18! We’ll be giving a farm tour, answering your questions, give you a chance to pet the baby animals, and some farm fresh eats, too! Come join us!

Open House