Chef Dean Parent is launching his “pre-early spring” menu on Saturday, February 4th. The Groundhog has seen it’s shadow and the start of Pagan spring has launched.

The light is coming earlier and staying later. Farmers are thinking about starting onions and firing up the green house. But, for Farm Table, it’s about finishing what remains from the 2016 growing season: potatoes, cabbage, beets, turnips, radishes, squash, onions, and from the ice-box, whatever is still frozen: corn, cauliflower, broccoli.

There is still all the great proteins, organic dairy, butter and cheese, pastured pork, beef and chicken, and they are catching fish still in Lake Superior. It’s the season of soup, and we have that covered. For greens, we can thank California, for once.

Come and check out the creativity around this season with our latest menu. Yummy, wholesome and sustainable. Click on the menu tab on the home page and follow the links.