Long Table, Haskap Local Love

What an event hit! In classic Rosy Farms fashion, the norm was a little different. Adding to the five-course masterful meal, by Mel-The Nomadic Wife, showcasing the power of haskap fruit, on July 8th 2018. We gathered together many of Edmonton’s food movers and shakers, creating a mix-and-mash of likeminded, driven talent. Joking that everyone at our long table has a green thumb, where the rest of our fingers are a mix of many colours. So happy to say we had a lot of industry leaders, and business owners. Together we are driving the local food movement.

It was a beautiful experience to show off Rosy Farm’s beautiful side, going outside people’s normal thoughts of we “just grow haskaps”. Each guest dove into the long blades of grass growing around our dining area. With fish jumping, the rhythmical, calm breeze rotating the windmill and having full farm access, picking, laughing, celebrating the bounty of local. Just looking from macro to micro in each handful of soil, seeing the complex natural world.

This whole event was a trial for our crowd-funding campaign coming Spring 2019. We learned how to best entertain, organize, show off Rosy Farm’s beautiful side, of course and dine on local fare by Mel.

There was a lot of build up to the event. Working with local producers like Deb of Vesta gardens. As each day passed in the spring, getting closer to the dinner - the produce grew larger and larger, tastier and tastier.

The event was a great treat for Andrew, the owner. Being able to enjoy Rosy Farms in a different manner, moving away from the day to day farm grind, like pulling endless weeds. Giving the back a break. Each guest was encouraged, if they really wanted, to pull weeds, they had the freedom to enjoy!

Drinks

Agga of Herbologie designed our signature drink. Calling for a haskap reduction, sprig of hand smashed wild mint, picked just 100’ away. All brought together with Cucumber Vodka, donated by Black Diamond Distillery.

Beautiful to have so many dominant flavors work in simple refreshing unison. Haskap kick, cucumber finish and the infectious, aroma of the mint.

Eat

For starters we had a welcoming glass of "green weeds juice" by Hutch + Howl featuring some of the farm's naturally grown plants, AKA our volunteer crops, lambs quarters. The feast filled with cucumbers from Alberta’s Douff’s green hours and apples from Steve and Dan’s BC fruit. So clean and pure.

While enjoying the first few sips of the greens, a plant-based board, as signature of Mel of The Nomadic Wife, the best way to enjoy food while schmoozing and exploring the orchard.

Featuring a multitude of dips, spreads, pickles, cheese, and lots of local produce, handmade flatbread & crackers to dip into things and NOSH. Haskaps were featured in different forms, from powder, fresh, smashed, to jammed haskaps all, across the board!

Sit down time, for some community style platters of perogies + hand stretched pizza. Both being hearty in flavor, light in form, and crispy crunchy.

Dessert

Be still your waiting taste buds. Mandy and Cory of Frickin Delight Donuts, crafted individual donuts for each guest. Haskap cake donut, orange blossom cheesecake, haskap caramel, and fresh thyme. The intense flavors melded together for savoury explosions. Who know thyme and haskaps worked? Now we know. If you ever want the best donuts you have ever had, you have to go see the crew of Frickin Delight.

We wish everyone could have come out and dined with us, experience the delectable grub and amazing people.It was an honour having two amazing photographers on staff for the event, Sara Jewell, and Emilie Iggiotti.

This whole event was a trial for next year’s big crowd-funding event, stay tuned, sign up and…. Come on out!