The dinner table is perhaps the most powerful and delicious place to plant the seeds of change; the return to simple truths, change, and wisdom all go hand in hand. Our first step toward change can be to pause when we take our first bite and think about our connections with food. Aha! Understanding this connection is the essence of the Earth Dinner.
– Theresa Marquez, founder of Earth Dinner
Earth Dinner is a new holiday tradition meant to celebrate Earth Day. It was started four seven years ago by Organic Valley and Chefs Collaborative as a way to gather friends and loved ones around the table for a fresh, seasonal meal made of local ingredients. The focus of the Dinner is to have a meaningful conversation about the food — where it came from, how it was grown or harvested, and who grew it. So it was only natural that farmer Margie Pikarsky and grower/chef Robert Barnum would organize their own Earth Dinner, held the weekend after Earth Day.
Earth Dinner at Possum Trot Tropical Fruit Nursery.
Call it extreme locavore. The challenge was to source all ingredients — except for flour and olive oil — from what was available locally. And so the hunting and foraging began. Chef Michael Schwartz donated wild boar he had hunted himself together with local fisherman George Figueroa of Trigger Seafood, who donated cobia. Hani Khouri provided cheese and milk from his goats. Large beautiful heirloom tomatoes came from grower Teena Borek. Callaloo came from Three Sisters Farm, and a variety of herbs and vegetables from Bee Heaven Farm. Winemaker Peter Schnebly donated two kinds of local fruit wine. And a plethora of fruit came from Robert’s own grove.
At the wood smoker, Weber bastes wild boar and Sadie checks multi-color potatoes.
Margie and her crew volunteered to help clean and cook, and Robert’s friends pitched in. Preparations took days and went up to the last minute. When I arrived an hour before dinner, a plume of blue smoke chugged from the wood smoker outside the house, as wild boar and multi-color potatoes cooked inside. Both kitchens were humming with activity as helpers chopped, stirred, snipped and tossed. In the dining room, two long tables were covered with white linen and glittered with fine china, glassware and silver. Centerpieces of mixed flowers — food for local bees — from Bee Heaven Farm graced the tables. Glass goblets were stocked with braided breadsticks that had been baked in the wood oven and looked like branches plucked from the grove. Even the sea salt was local, produced by a small company in the Florida Keys.
Donna and James Patrick smell crushed bay rum leaves.
While there was still daylight before dinner, Robert offered guests a short tour of his 40 acre property. Everything he grows is useful in some way. He pointed out bay rum, lemon bay and citronella outside the house, and invited guests to crush leaves and smell different scents. Jaboticaba was nearby, with small, unripe berries growing on its trunk. It bears fruit three or four times a year. Robert harvests the berries for wine, of which we got a taste later in the dinner. Guests strolled through the grove and saw macadamia, mango, and lychee trees (to name just a few of the edibles that I recognized).
<< to be continued >>
Robert Barnum holds up a jaboticaba fruit.
