Last night, I went to a Massachusetts Dietetic Association event at Verrill Farm in Concord. They held their first Field to Fork, summer crop dinner where everything but the one piece of shrimp we had with the first appetizer was grown on the farm, pretty cool right?
Our menu
Grilled shrimp with a trio of gazpacho
Sliced tomatoes on the table
My plate( ALL gluten free)- risotto with fresh veggies, beet salad, rice stuffed peppers, and a crustless quiche
Peach and blueberry cobbler(without the biscuit top) :)
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