The Fourth Annual Peace Tree Farm Dinner

October 18, 2018

We didn’t want to miss our fourth year of farm dinners at Peace Tree Farm in 2018! So even though this was a brutal year for the farming community, (and let’s be honest, politically and culturally, as well) we think it is important to bring our commonwealth together and to unite for progress in food access within our local food system.

This year our dinner will benefit Rolling Harvest Food Rescue of Bucks County, Pennsylvania. Rolling Harvest Food Rescue aims to increase access to fresh produce to local hunger-relief sites (which serve the at-risk, food-insecure populations in our community) by providing them access to local farmers and food producers with free and effective delivery and distribution system for their surplus.

Tickets to this fundraiser include appetizers, libations, a sit-down dinner highlighting local producers and a tour of the greenhouses of Peace Tree Farm. A portion of the proceeds raised by the dinner will be donated to Rolling Harvest Food Rescue. The other portion of your ticket goes to paying your servers, chefs and farmers a fair wage for their labor.

Donation-based tickets are available for folks who make less than <$30,000/a year, industry, POC, and Friends & Family.

Please join us on Friday, November 30th, 2018, 7PM at the Peace Tree Green Houses in Bucks County, Pennsylvania.

Featuring provisions from Peace Tree Farm, Bobolink Dairy + Bakehouse, Carversville Farm Foundation, Plowshares Farm, Mycopolitan Mushrooms, North Mountain Pastures, Blooming Glen Farm, Solebury Orchards, Ploughman Cider, Galen Glen Winery & Alba Vineyards

Buy Tickets

Four years of farm dinnering at Peace Tree Farm

The Wild Heart of Spring: A Feast of Light

March 9, 2018

Saturday, April 7th 2018 - 5:00 pm

Come celebrate the changing light with a feast for the senses. For this unique dining experience, I will be preparing a 6-course meal teeming with all the wild abundance of a spring harvest. Served in an intimate, immersive banquet installation set to the narration and music musings of author Nick Jaina, this is sure to be an evening to captivate the hearts, minds, and palates of those who join us to taste the Wild Heart of Spring.

I look forward to celebrating with my California community through food, art, and music at lille æske. After farming in Boulder Creek in 2014, I routinely return to the San Lorenzo Valley to collect my favorite ingredients from the region; where the local landscape and community inspire my cooking style. After completing my 2016 James Beard Women in Culinary Leadership grant, I continued to further my culinary education in Pennsylvania. I have been mentoring with outstanding chefs and most recently finished a local whole animal butchering apprenticeship with Primal Supply Meats in Philadelphia. This will be my third dinner at lille æske. I look forward to serving you at the table!

Tickets

Spring Onion Ragu

Warm Bitter Greens

Table Scapes, arrangements by Candy Traven// Kintnersville, Pennsylvania

The Third Annual Peace Tree Farm Dinner

March 4, 2017

The Peace Tree Farm dinner came and went once again and it all seems like a dream. This was our third annual dinner and marks another year passing. This year was particularly challenging for me.

Though I have done it before, it is intimidating to pull this type of event off. In an oppressive political climate it is difficult not to feel hopeless and defeated, but I had the realization that it is now more important than ever that we gather our community.

The farmers that helped make this dinner possible work thanklessly every day to ensure that our community is able to eat real food, and it's such a thrill to showcase their efforts at our dinner.
I learned this event format out in California while working for Outstanding in the Field (OITF). I was so inspired by the grandeur of the table, the hyper-local menu, and the story of the farm, but I wanted to take it a step further. In those 200+ events I worked for OITF, I perfected the art of the tablescape and couldn't wait to share it with my community. I really wanted my dinners to be about the community, about the farmers, and to be for a greater purpose.

When The Pennsylvania Association for Sustainable Agriculture (PASA) came on board as the benefactor last year, all of the elements of this dinner became clear. This dinner is about the Pennsylvania Agricultural community. PASA cultivates healthy and sustainable foodways and inspires and supports farmers. Being able to give back to PASA accomplishes what Eclectik Domestic aims to achieve, connecting communities around the power of food! This dinner would not have been possible without the farmers, producers and my friends and family.

Of the 110 guests we hosted at Peace Tree this year, we raised $900 for PASA. There were so many hands that made this dinner possible and I can't thank everyone who was able to contribute enough.

Here's to more unforgettable evenings in the greenhouse and continuing to support, connect and inspire our community even in seemingly terrible times.

The Greenhouse quilt// Kintnersville, PA, photo by Rob Cardillo

The Menu// Design Collaboration with Jonathan Childs & Emily Eder

Bay Laurel Forest// Kintnersville, Pennsylvania

Lupin Madness// Kintnersville, Pennsylvania

Succulent Dreams//Kintnersville, Pennsylvania

Herb Salt

makes a little over a pint

1 cup coarse sea salt

1/4 cup packed oregano

1/4 cup tarragon

1/4 cup packed fresh lemon thyme leaves

1/4 cup sage

handful dried lavender flowers

1/4 cup pink sea salt

In a food processor pulse together sea salt, oregano, tarragon, thyme and sage until combined. Pick out any large stems or twigs. Add lavender flowers and pink salt. Store in a mason jar.

Art by the endlessly talented Lunaria Gardens aka Kristen Jas Vietty// Kintnersville, Pennsylvania

Glorious Eggs from Conklin Farm// Upper Black Eddy, Pennsylvania

Emily Eder's Beet Pickled Eggs

Emily Eder has been pickling for years in the central coast of California. Her knack for recipe production and distinct palette give her pickles an incredible uniqueness that brings any dish to life. She most recently developed the Pantry Program at The Cremer House of Felton, California and now farms in the Hudson Valley.

BEETS

7lb beets boiled & peeled
1 yellow onion halved and sliced
Two 4" cinnamon sticks
1 tbsp. all spice berries
1 tsp cloves
5 whole star anise pods

BRINE
1 cups sugar
1 cup light brown sugar
2 tsp kosher salt
1 quart apple cider vinegar
2 cups water

In a large resealable jar, add beets and spices. In a medium stock pot prepare the brine. Combine sugars, salt, vinegar and water. Cook until sugar is dissolved. Pour over beets. Can if desired or store in fridge for 2 weeks.

EGGS
1 cup pickled beet brine from pickled beets (let pickle at least a day or two)
1 cup distilled vinegar
1 tsp kosher salt
1/2 tsp whole black peppercorns
1/2 tsp whole allspice berries
1 bay leaf
1 red onion sliced
12 hard boiled eggs, peeled

Prepare hard boiled eggs and place in jar. Add brine and spices. Let sit for 2 days. Enjoy!

Alex's Greenhouse Salad

Salad Dressing

makes about a pint

6 oz extra virgin olive oil

6 oz tahini

1 oz truffle oil

3 oz balsamic vinegar

1 tbsp dijon mustard

1 tbsp fish sauce

1 tsp lemon juice

salt and pepper to taste

Mix all ingredients together in a pint jar with a lid and shake to combine.

Salad

A big salad bowl full of fresh greens

2-3 watermelon radishes, sliced thin

handful of goat cheese crumbles

handful toasted almonds

pepper, to taste

Assemble salad. Pour dressing over greens and sprinkle with cheese, radishes and almonds. Enjoy!

Castle Valley Mills's Rye Berries

1 1/2 cups dried rye berries

2 bay leaves

Salt, to taste

Place rye berries in a medium saucepan and cover with water by 2 inches. Add 1 bay leaf and season heavily with salt. Bring to a boil, reduce to a simmer, and cook until rye berries are tender, about 30 minutes. Drain in a fine mesh strainer and run under cool water until well chilled. Discard bay leaf. Place strainer over a large bowl and let drain for at least 15 minutes.

Blooming Glen Celeriac Porridge

3/4 pound celeriac, peeled and diced

1 quart whole milk

1/2 cup rice

salt and pepper

2 tablespoons sour cream

Place celeriac and milk in a medium sauce pot. Bring to a boil. Add rice and cover for 20 minutes until rice and celeriac are tender. Drain off and save excess liquid. With an immersion blender or a blender, blend to desired consistence. Add sour cream. Season with salt and pepper. Enjoy!

Great Road Farm Roasted Carrots

1 pound carrots, cut lengthwise

1/4 cup olive oil

4 sprigs oregano and thyme

salt and pepper

Preheat oven to 400 degrees. Toss carrots in olive oil and salt. Bake for 30-45 minute until tender and caramelized, stirring every 15 minutes. Toss with fresh herbs and season to taste.

The picture does not do this justice! Heritage Farm Purple Kale, Duck Fat pesto Roasted Bobolink Beef, North Mountian Pastures Herb Sausage, Peace Tree Chimichurri and Pickled Red Onion// Kintnersville, Pennsylvania

The Morning After, Leftovers!// Upper Black Eddy, Pennsylvania

Last Year's Garlic from Heritage Farm// Upper Black Eddy, Pennsylvania

Crème Fraîche swipes// Kintnersville, Pennsylvania

Blooming Glen Chocolate Beet Cake with Jonathan White's Creme Fraiche and Walnut Praline

Blooming Glen Chocolate Beet Cake

200 grams dark chocolate

250 grams beets, about 3-4 beets

4 eggs

150 grams sugar

120 grams ground almonds

1 teaspoon baking powder

1 tablespoon good-quality cocoa powder

Preheat oven to 350. Line a quarter sheet pan or 9 inch cake pan with parchment paper and grease the sides.

In a double boiler, melt chocolate. Grate beets with a box grater or food processor. Set aside. Separate the whites and yolks of the eggs.

In a medium bowl add beets and egg yolks. Add sugar, almonds, baking powder and cocoa powder. Mix together.

Whip egg whites until you have stiff peaks. Add to beet mixture. Mix well.

Pour batter into prepared pan. Bake for 45 minutes or until the center is firm and a stick comes out clean. Serve with crème fraîche.

photo by Ellie Tremble

THANK YOU TO ALL OF OUR 2017 SUPPORTING FARMERS, CHEESEMAKERS AND BREWERS!

North Mountain Pastures// Newport, PA
Conklin Farms// Newville, PA
P loughman Cider// Aspers, PA
Blooming Glen Farm// Perkasie, PA
Great Road Farm// Skillman, NJ
H eritage Farm//Philadelphia, PA
Yellow Springs Farm// Chester Springs, PA
Bobolink Dairy & Bakehouse// Milford, NJ
Ajiri Tea// Upper Black Eddy, PA
Birchrun Hills Farm// Chester Springs, PA
Victory Brewing Company// Downingtown, PA
T ait Farm// Centre Hall, PA
Homestead Coffee Roasters// Upper Black Eddy, PA

Women's March on Philadelphia// 1.21.17

Tuesday, January 31st

January 31, 2017

Muslim Ban Protest Day 1 at Philadelphia International Airport//1.28.17

As promised, hate and fear permiated out of Washington D.C. last week. I was honored to be a part of the resistance and peaceful mass-gatherings that brought people together in my city of Philadelphia and across the country.

I want to obstain from adding any more hot air to the president's ego, so from now on I will only refer to him as 45, as he is the 45th man to reign over our country. This isn't the first time a paranoid, xenophobic monster has held the White House.

Let us not forgot about other destructive presidents in American history, such as number 7, Andrew Jackson, who sent natives west of the Mississippi on the infamous trail of tears. Or number 37, Richard Nixon, a paranoid man who kept manic lists of his enemies, whose vindictive style of governance shook the faith of the American people when it was exposed in scandal. These presidents stand as reminders of the dark side of our democracy.

When the country is governed from a place of fear, reactionary scapegoating can wreck havoc on the lives of real people. This time around it took form as an ill-conceived, unconstitutional and arbitrary islamophobic immigration ban.

I was proud to stand with my representatives, senators and governor at the Philadelphia airport on Saturday and Sunday.

Socialist March on Inauguration Day at City Hall/1.20.17

The words of Martin Niemöller rang in my ears once the news broke:

"First they came for the Socialists, and I did not speak out—

Because I was not a Socialist.

Then they came for the Trade Unionists, and I did not speak out—

Because I was not a Trade Unionist.

Then they came for the Jews, and I did not speak out—

Because I was not a Jew.

Then they came for me—and there was no one left to speak for me."

We must remember how dangerous hate and fear truly are.

Immigration is apart of what makes this country so incredible. Generations have fled to these lands for centuries and it is not the first time they have been condemned for being 'other'.

My great grandmother, Katherine, my namesake, was ashamed of being off-the-boat Irish. She denied being Irish till the day she died. Now I look around at all my Irish and Italian friends who would have been condemned in the 1800s and cry for my Muslims brothers and sisters.

Muslim Ban Protest Day 2 at Philadelphia International Airport//1.29.17

I've also been contemplating the state of feminism in the days following 45's inauguration.

At the Women's March in Philadelphia, I stood with 50,000 women, men, and queers from all walks of life on the Ben Franklin Parkway in a peaceful and desperate attempt to reconcile with how 45 could have happened.

Over the years, Feminism has become a dirty word in our country. I have been astonished by how rampant the misunderstanding of the movement is, especially with young women of my generation.

To review, google defines feminism as:

Yonic// Longwood Gardens, Pennsylvania

"the advocacy of women's rights on the basis of the equality of the sexes."

This definitions can get a bit convoluted if you get into debating the difference between sex and gender and whether or not you believe this definition is inclusive to queer or intersexed communities.

That being said, for me personally, I define feminism as:

the inclusive commitment to being an ally in the fight for equality.

In identifying as feminist, we acknowledge the subtle and rampant misogyny that pervades our culture. I believe that ultimately feminism is a representation of a greater oppression and that identifying as a feminist is a fight for the equality of all. There is real power that comes from this uniting principal.

Women have only been able to vote in this country since 1919 and in much of the world are still not even legally equal to men.

My generation is at odds with this.

In this country misogyny endures, hidden in plain sight: normalized, subtle, and all encompassing. The shock of 45's election has shown a light on the persistent willingness of our culture to overlook and normalize bigotry, even when it is blatant.

We must not forget about the importance of feminism.

As we see access to reproductive and family planning services challenged in Washington D.C., now more than ever we must not stop fighting for equal rights.

Laws that give one person power over another person's body are not just.

We must empower each other to make the tough decisions with all options open, not throw up arbitrary walls based out of fear. Women should not be punished because of the oppressive ignorance of others.

No one is free when others are oppressed.

Beautiful Distractions// Longwood Gardens, Pennsylvania

Autumnal Light// Upper Black Eddy, Pennylvania

Fall in Photos + Recipes

January 26, 2017

Hello, Friends!

I've been laying low so far this year, regrouping and reflecting and considering my path for the New Year. I wanted to share these photos from my trips in the fall and to alert you to my new resolution of a weekly photo blast. I want to share more of my thoughts on here especially in this political climate. I want to get back in touch with my activist roots and remind you all that I am a feminist, I am a cook and I refuse to wither and stand by idly in these dark times. I appreciate you following along in whatever capacity.

Sending Peace & Love,

Katie

Pennsylvania

The Dinning Room at Bridgeton House on the Delaware// Upper Black Eddy, Pennsylvania

Whole Grain Mustard

yields 1.5 cups of mustard

¼ cup brown mustard seeds

¼ cup yellow mustard seeds

½ cup white wine (I used sauvignon blanc)

1 shallot

1 teaspoon kosher salt

Place mustard seeds in a quart container. Stir in 1/2 cup cold water and the wine. Cover and let stand overnight.

Purée mustard with a vita-mix or other powerful mixer, add salt and shallot until you reach the desired consistency. Transfer to an airtight container and can if desired.

Adrian's Gorgeous Greens at Heritage Farm//Philadelphia, Pennsylvania

The endless dried fish aisle at the newly renovated Hung Voung Super Market// 🏼Philadelphia, Pennsylvania

Cheesin' in Fishtown// Photo by Sarah Cassano// Philadelphia, Pennsylvania

Final Harvest// Upper Black Eddy, Pennsylvania

Sausage Party// Plumsteadville, Pennsylvania

Bobolink Sausages// Upper Black Eddy, Pennsylvania

Cap// Laurel Hill, Pennsylvania

Made by my mama Bea Briggs// Upper Black Eddy, Pennsylvania

Cranberry Chocolate Pecan Tart

Adapted from the Alternative Baker

Dough

1/2 cup cocoa powder

1/2 cup almond flour

1/2 cup sweet white rice flour

2 tablespoons tapioca flour

1/4 cup granulated sugar

1/4 plus 1/8 tsp. salt

5 tablespoons unsalted butter, cut into 1/2-inch cubes and chilled

1 tsp. vanilla extract

Filling

1 cup raw pecan halves

2 tablespoons sweet white rice flour

1/4 cup plus 2 tablespoons packed dark brown sugar

1/4 tsp. salt

2 large eggs

1/4 cup maple syrup

1 tsp. vanilla extract

4 tablespoons unsalted butter, melted

1/2 cup roughly chopped dark chocolate

1 cup fresh cranberries, halved

Instructions

Prepare the tart dough. Position a rack in the center of your oven and pre-heat it to 375 degrees. Place a 9-inch round tart pan with a removable bottom on a rimmed baking sheet and set it aside.

In the bowl of your stand mixer with the paddle attachment, mix together the cocoa powder, almond flour, rice flour, tapioca flour, sugar and salt until well combined. Scatter the butter pieces over the top and drizzle with the vanilla extract. Then turn your mixer to medium-low and run it until the dough comes together in clumps and the butter is worked through, about 3-5 minutes.

Dump the crumbs into your tart pan and use your hands to press the dough evenly into the pan, starting with the sides and then moving to the bottom, keeping the edges square. The dough will be about 1/4-inch thick. Prick the bottom of the dough all over with the tines of a fork. Then transfer the pan to your freezer to chill the dough until firm, about 15-30 minutes.

Once chilled, transfer the pan to your pre-heated oven and bake until the crust is firm to the touch, about 18-22 minutes. Remove the pan the from the oven and while the crust is still hot, use the back of a spoon to press down firmly but gently on the bottom and sides of the crust to help it hold together. Set aside.

Prepare the filling. Lower your oven temperature to 325 degrees and position a rack in the lower third of the oven.

Spread the pecans out onto a small rimmed baking sheet and toast them in your pre-heated oven until fragrant, about 10-12 minutes. Remove the pecans from the oven and set them aside to cool. Once cool enough to handle, use your fingers to break the pecan halves up into smaller pieces.

In a large bowl, whisk together the rice flour, brown sugar and salt. Add the eggs and whisk until smooth. Then whisk in the maple syrup and vanilla extract, being careful not to over work the filling. Whisk in the melted butter. Fold in the toasted pecans.

Sprinkle the chopped chocolate over the bottom of your prepared crust. Top with the cranberry halves. Then pour the filling over top, distributing it evenly. Transfer the tart to your pre-heated oven and bake until the sides are gently puffed and the center is still slightly wobbly, about 20-30 minutes.

Remove the tart from the oven and let it cool completely on a wire rack before slicing and serving.

The tart is best when enjoyed the day of baking. Leftovers can be stored in an airtight container in your refrigerator for 3-4 days.

Mr. Postman// Philadelphia, Pennsylvania

Blackstrap Molasses Cake

adapted from the kitchn, serves 10

12 tablespoons unsalted butter, cut into chunks
1 1/2 cups blackstrap molasses
3/4 cup brown sugar
1/3 cup white sugar
3 1/4 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking soda
2 teaspoons ground ginger and fresh ginger
1/2 teaspoon cinnamon
1 teaspoon vanilla
2 eggs, beaten
1 1/2 cups milk

Heat the oven to 350°F. Lightly butter or grease a 10-inch cake pan (I used a 9 by 13 sheet pan). Place the chunks of butter in a 2-quart saucepan set over medium heat. Pour in the molasses and whisk in the brown sugar and white sugar. Whisk as the butter melts. When the butter has melted and is completely liquid, and the sugar has dissolved and is no longer grainy, give it a final stir and turn off the heat. Set the pan aside to cool.

Use a clean dry whisk to combine the flour, salt, baking soda, ginger, and cinnamon in a large bowl.

Whisk the vanilla, eggs, and milk into the saucepan with the molasses and melted butter. When it is completely combined, pour this liquid slowly into the bowl of dry ingredients. Whisk thoroughly to combine, making sure there are no lumps!

Pour the thick batter into the prepared pan. Bake at 350°F for 45 to 50 minutes or until a tester inserted in the center of the cake comes out clean. Let cool for 20 or 30 minutes, then run a thin, flexible knife around the inside of the pan to help the cakes edges release.

Tree Tops// Pipersville, Pennsylvania

Farm Lunch// Coudersport, Pennsylvania

Pennsylvania Grand Canyon//Watson Township, PA

Ellie Tremble Brunchin'// Port Richmond, Philadelphia, Pennsylvania

Pastry Chef Papa Lynch- apple strudel with creme Anglaise and Bobolink buttermilk cinnamon whipped cream.

Bobolink's Cheese Offerings// Upper Black Eddy, Pennsylvania

Venison Stew for the win// Upper Black Eddy, Pennsylvania

Venison Puff Pastry with Peace Tree Farm Pesto made by Emily Eder!//Upper Black Eddy, Pennsylvania

Bolete Restaurant// Bethlehem, Pennsylvania

Pastry Madness// Bethlehem, Pennsylvania

Mailbox// Frenchtown, New Jersey

West Virginia Adventures

Maryland

Drum Point// Maryland

Forest Friends//Maryland

Destroying Angel//Maryland

Shark Teeth Huntin'// Scientist Cliffs, Maryland

Howdy//Maryland

North Carolina

The view at Lady Luck Flower Farm// Sandy Mush, North Carolina

Magic at Lady Luck Flower Farm//Sandy Mush, North Carolina

The Blue Ridge//Blue Ridge Parkway, North Carolina

Windblown// Black Balsam Knob, North Carolina

Jonathan at Sunset//Black Balsam Knob, North Carolina

Claire// Black Balsam Knob, North Carolina

Cradle// Blue Ridge Parkway, North Carolina

Trunk Breakfast// Blue Ridge Parkway, North Carolina

We three//Blue Ridge Parkway, North Carolina

Eggs, Tortillas and Left Overs//Blue Ridge Parkway, North Carolina

BREAKFAST TACOS

12 corn tortillas

2 cups refried beans

24 small red potatoes, quartered* and roasted

1 dozen eggs scrambled with or without cheese

Roast potatoes in a 400-degree oven for roughly 40 minutes with olive oil, salt and pepper and any other desired seasonings. In a skillet with butter or oil heat tortillas till golden. Heat up beans and keep warm. Scramble eggs to desired texture. Set up taco bar and enjoy!

Suggested Garnishes-

Salsa, Cilantro, Hot Sauce, Shredded Cheese, Sour Cream, Avocado, Sausage