The scent of spring is in the air, so it must be time for Beach Plum Farm’s Friday Spring Dinners at the Farm. Chef Todd Phillips uses farm fresh spring ingredients harvested that day for his menu- a unique experience each week. 

You’ll love mixing and mingling around the crackling fire pit on a cool spring evening, sharing not only your bottles of spirits and wine but also sharing stories before dining family style at communal tables. 

The dining experience itself will remain a surprise and will depend on the weather – we might choose to be outside, under a tent, in a greenhouse or in our hand-hewn post and beam Amish barn.   

All dinners are BYOB.  We invite you to bring your own wines or spirits. Farm-fresh juices and herbs will be provided as mixers to make your own craft cocktails.  Enjoy this night as a time to socialize and tell stories with friends and to share the bounty of our farm’s early spring harvest.

2017 Friday Spring Dinners at the Farm
6:30 pm in the Evening 

$80 per person
plus 20% service charge & tax
for a total of $102.60 per person.  BYOB.

Friday, May 26th


Due to the limited seating and advance preparations 

required for our Farm-to-Table dinners,
all reservations are non-refundable.  

You’ve enjoyed Chef Todd’s old school chicken and dumplings at the Beach Plum Farm Kitchen, where he crafts this dish from our own produce and meats.  Now Chef Todd has shared the home version so you can make this deeply satisfying dish and simple in your own kitchen.  Remember, our free range chicken and farm fresh vegetables are available at our farm store every weekend.

 

Chicken & Dumplings

                
Yield: 2 Qt
¼ C Oil
2 C Onion, diced ¼”
1 C Carrot, diced ¼”
1 C Potato, diced ¼”
1 C Celery, diced ¼”
2 Tbsp Garlic, minced
1/3 C Flour
3 T Salt
1 T Pepper
¼ C Herbs, chopped (Parsley, Tarragon, Rosemary, Thyme)
2 C Chicken Stock
½ C Heavy Cream

1 lb Chicken, pulled

1x Rosemary Biscuit Recipe (follows)

Method:

  • Cook onions in oil on medium heat until onions are translucent
  • Half-way through previous step, add carrots, celery and garlic
  • Add flour, salt and pepper and mix well
  • Slowly add chicken stock while whisking to avoid making lumps
  • Add chicken and potato and simmer, stirring often, until potato is cooked
  • Finish with herbs and heavy cream
  • Chop finished biscuits in 1” pieces and simmer in until soft for Chicken & Dumplings

  Rosemary Buttermilk Biscuits

  
1 ¼ lb Flour
¼ C Sugar
¼ Tbsp Baking Powder
1/8 tsp Baking Soda
½ Tbsp Salt
1 Tbsp Rosemary, chopped fine

¾ lb Butter, cold, diced ¼“
1 lb + ½ C Buttermilk

Biscuit Method:

  • Mix dry ingredients together
  • Cut in butter to dry ingredients until pea-sized
  • Add buttermilk and mix just until combined
  • Wrap dough and chill in refrigerator for 1 hour
  • Unwrap dough on a floured surface and roll to ½” thickness
  • Tri-fold, turn dough 90°, tri-fold again
  • Roll dough to 1” thickness
  • Cut dough using a biscuit cutter
  • Place biscuits on a parchment-lined baking sheet
  • Brush top of biscuits with remaining buttermilk
  • Bake in 350° oven for 25 minutes or until tops of biscuits start to brown
  • Biscuits will be soft. Allow to cool before removing from the pan

Daffodils are in bloom and tiny chicks are running everywhere. The farm is beginning to come to life as spring arrives. Where better to usher in Easter with a Farm-to-Table Family Brunch?  Chef Todd Phillips will be using ingredients harvested right from our farm for his buffet menu. Enjoy communal seating in our picnic grove and our heated tent. Easter flowers will be for sale, and we will have a spring storytime for the children at 12:30 and 1:30 pm. Rounding out your Easter experience is a hayride for the whole family. 

Buffet Menu:

scrambled eggs, egg benedict, quiche, fried eggs

our own sausage, bacon

garlic smashed potatoes, home fries

ham, turkey casserole 

pie, muffins, rolls, butter

Beverages:  OJ, bottled water, ice teas, hot tea, BYOB

Date:

Easter Sunday, April 16th
Seatings at 10am, 11am, 12pm & 1pm

$35 per adult
$15 per child (4-12)
BYOB
Seating is Limited.

Due to the limited seating and advance preparations
required for our Farm-to-Table meals, all reservations are non-refundable.  

If one of our events sells out, please call Roz Johnson at 609 602-0128
to be placed on our waiting list.

Andrew with the new baby Hereford Pigs

Piglets! Our hero pig wrangler Andrew brought 23 piglets into the world this week.  Yes, 23! Oh, mama! These little guys are just 4 days old. The Hereford breed is a heritage breed, unique to the United States.  It was developed in Iowa and Nebraska during the 1920s from Duroc, Chester White, and Poland China bloodlines.

At Beach Plum Farm, we are going to breed them with our Berkshire hogs to produce a superior line of pork that is well-marbled but less fatty than the traditional Berkshire line. All of our pork is free-range and raised with respect for the animal.

On the produce front, beautiful lettuce and spinach continue to come out of the high tunnel greenhouse. Our carrots are still the sweetest around, and we are harvesting gorgeous leeks through the early spring.  We’re counting down to our first harvest of Beach Plum Farm’s many heirloom varieties of radish in just about 3 weeks.Stay tuned for more recipes from Chef Todd.

Snap peas were planted in the garden and the field and mustard greens and arugula were planted in the garden. Started in the greenhouse – onions, leeks, tomatoes, peppers, cucumbers for the high tunnel, lettuce, chard, herbs and flowers.  Get your first taste of the harvest at our early spring dinners.

Looking for a winter warmer that satisfies and keeps those icy winds at bay?  This creamy and delicious option from our own Chef Todd is one of our favorites.  Pick up your butternut squash at Beach Plum Farm’s market open 8am-3pm Saturdays and Sundays this winter.

Chef Todd’s Butternut Squash Soup

Ingredients:
1ea          Large Butternut Squash
2 ea        Yellow Onion, medium dice
4 ea         Garlic Cloves, roughly chopped
½ C        Olive Oil
½ C        Cider Vinegar
¼ C         Honey
1 C           Heavy Cream
6 C          Vegetable Stock
1 C           Flour
2 Tb        Salt
½ Tb      Ground Black Pepper
2 tsp       Ground Coriander
2 tsp       Ground Cinnamon
¼ tsp     Ground Nutmeg
¼ tsp     Ground Cloves
1/8 tsp   Ground Cayenne

 

  • Cut butternut squash in half and lay face-down on a baking sheet lined with parchment paper.
  • Roast in 350°F oven for 30-45 minutes, until squash is tender and the edges have slightly caramelized.
  • Allow to cool, remove and discard squash skin and reserve cooked squash.
  • In a large pot, sauté onions and garlic in olive oil on medium heat, until onions are translucent.
  • Add flour, salt, pepper and dry spices, and mix well.
  • Slowly add vegetable stock and vinegar, and cooked squash while whisking.
  • Simmer for 5 minutes, stir often to avoid burning.
  • Mix in honey and heavy cream and remove from heat.
  • Puree soup in a blender to finish.
  • Always start blender on lowest speed while soup is hot, gradually increasing the speed until soup is smooth.

The scent of spring is in the air, so it must be time for Beach Plum Farm’s Spring Farm-to-Table Dinners. Chef Todd Phillips uses early spring ingredients harvested that day for his menu- a unique experience each week. Look for a something especially fun on St. Patrick’s Day.

 You’ll love mixing and mingling around the crackling fire pit on a cool spring evening, sharing not only your bottles of spirits and wine but also sharing stories before dining family style at communal tables. 

The dining experience itself will remain a surprise and will depend on the weather – we might choose to be outside, under a tent, in a greenhouse or in our hand-hewn post and beam Amish barn.   

All dinners are BYOB.  We invite you to bring your own wines or spirits. Farm-fresh juices and herbs will be provided as mixers to make your own craft cocktails.  Enjoy this night as a time to socialize and tell stories with friends and to share the bounty of our farm’s early spring harvest.

2017 Early Spring Farm-to-Table Dinners at Beach Plum Farm
6:30 pm in the Evening 

$80 per person
plus 20% service charge & tax
for a total of $102.60 per person.  BYOB.


Friday, April 14th

Friday, April 21st
Friday, April 28th

Due to the limited seating and advance preparations

required for our Farm-to-Table dinners, 
all reservations are non-refundable.  

The long Presidents Day Weekend is a time to join together with family and friends. Be our guests for a family-style Farm-to-Table Dinner Presidents Weekend at Beach Plum Farm. Featuring our own heritage turkey, Berkshire hogs, herbs and winter vegetables, the bountiful menu will be crafted by Beach Plum Farm’s Chef Todd Phillips and will be inspired by what we’re harvesting that week.

Gather around a crackling fire pit to share a glass of wine and some stories.  Dinner will be in the warmth of our hoop barn where winter memories will be made.

Presidents Weekend Farm-To-Table-Dinner
6:30 pm in the Evening 

$85 per person
plus 20% service charge & tax
for a total of $109.01 per person.  BYOB.

Saturday, February 18th

Due to the limited seating and advance preparations
required for our Farm-to-Table dinners, 
all reservations are non-refundable.  

Join us for an intimate Farm-to-Table Valentines Dinner in the magical setting of Beach Plum Farm. Featuring our own fresh meats, poultry, herbs and vegetables, the romantic menu will be crafted by Beach Plum Farm’s Chef Todd Phillips and will be inspired by what’s fresh at the farm that week.  

Valentines Dinners at Beach Plum Farm

Limited to just 15 couples.
6:30 pm in the Evening 

Cost:  $175 per couple
plus 20% service charge & tax
for a total of $224.44 per couple.  BYOB.


Saturday, February 11th

reserve3
Tuesday, February 14th

Due to the limited seating and advance preparations
required for our Farm-to-Table dinners, 
all reservations are non-refundable.  

 

bpfholidaydinner-nye

Ring in the New Year with this magical evening at Beach Plum Farm.  The final festive menu of 2016 will be curated by Beach Plum Farm’s own Chef Todd Phillips inspired by what is fresh at the farm that week.

Begin the evening in the Barn or Santa’s Lounge,  enjoying the sounds of the Fiddle played by Tom Naglee Jr., as you sample Hors d’oeuvres. All are welcome to bring their own wine or liquor; farm fresh mixers will be available for a spirit-filled happy hour. 

Dinner will be served in our Holiday Hoop House which is decked out for the evening. After dinner, bundle up for a hayride around the farm, the perfect opportunity for stargazing. Gather in the Barn for dancing, the countdown to midnight, and the first annual Beach Plum Farm Egg Drop.

Saturday, December 31st, 2017
8pm in the Evening
Dinner Served at 9pm

$95 per person
plus 20% service charge & tax
for a total of $121.98 per person.  BYOB.

Due to the limited seating and advance preparations
required for our Farm-to-Table dinners, all reservations are non refundable.  

In the event of a sell out evening, please call Roz Johnson at 609 602-0128
to be placed on our waiting list.

bpfholidaydinneremail

Start a new tradition this season with a festive holiday farm-to-table dinner at Beach Plum Farm.  Begin your evening with hors d’oeuvres and cocktails amid the twinkling lights in our Christmas Tree Grove, while family and friends share stories around the glow of our roaring firepit.

Each menu will be curated by Beach Plum Farm’s own Chef Todd Phillips inspired by what’s fresh at the farm that week.  Highlights might include roast heritage turkey with sweet potato spätzle or braised Berkshire pork loin and gratin of leeks.

The dining experience itself will remain a surprise and will depend on the weather – we might choose to dine al fresco, under a tent or in a greenhouse– abundantly decorated with the greens and lights of an Old Fashioned Christmas.

Cap off the night with a Carol Sing and our complimentary Beach Plum Farm Songbook to take home with you as a souvenir. The Beach Plum Farm Market will be open for holiday shopping during the dinner so that guests can fill their Christmas Lists with unique local artisanal products, farm-inspired cookbooks, home goods and Christmas ornaments.

All dinners start at 6:30 with hors d’oeuvres and are BYOB. We invite you to bring your own wines or spirits. Farm-fresh juices and herbs will be provided as mixers to make your own craft cocktails. Enjoy this magical night as a time to create your own Christmas memories with family and friends.

The Last 2016 Farm to Table Dinner of the Year

Friday, December 30

COST:
$85 plus service charge and tax
$109.14 total