12 farms were represented at our second Farmer’s Brunch. We featured Sarah Silva and Marc Felton’s pastured chickens along with mushroom pizza and a tomato and chevre dish. Almost all of the ingredients were donated by the farmers. We had a productive discussion with insights from business leaders like Meg Hill of Gourmet Mushrooms, and input from sous chef Tara Wachtel who prepared the meal with Casey, my friend Andrew and my sister Sarah. Sarah will be coordinating the Fall Gardening Workshop on Saturday. Come for the beer and music, and be enlightened!