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Farm to Table Dinner – February 29th

Saturday, 3:30 till dusk

4-course vegetarian meal.
Offering a 4 course menu featuring Branch Mill Organic Farm seasonal produce.

First course: Spiced Butternut Squash and Carrot Soup- Ginger • Roasted Apple • Coconut Milk • Orange Zest

Second course: Shaved Fennel and Walnut Salad- Pickled Shallot • Arugula • Orange Segments • Pomegranates

Third course: Fresh Butternut Squash Ravioli with Brown Butter and Fried Sage- Shallots • Chard • Garlic • Fresh Ricotta • Parmesan • Hazelnuts
*Served with fresh bread

Fourth course: Lemon Curd and Mixed Berry Shortcakes- Lavender • Whipped Creme Fraiche • Sea Salt


Save the date for the next one- TBD

From Chef Rachel Kier: I started my cooking career in a local Cambria bistro over 17 years ago and have been cooking in many different capacities ever since. Having owned my own non-dairy yogurt company up in the Bay Area for almost 6 years with a lot of success, has led me into a very natural, healthy and creative way of cooking and eating. Blending all my different experiences in different cuisines, my knowledge in nutrition, and my deep interest and reverence in plants and herbs, I have tried to create food that is both fun, innovative, and full of flavor but that also offers health and well-being to those that eat it.