Lawrence told everyone about the history of the farm and their plans to create a sustainable farm community on part of this property and neighboring farmland.
Garth, Lawrence and Ursula's apprentice, directed the chopping efforts.
The pumpkins were then added to the stock pot with milk from Windsor Dairy.
Chef Florian answers questions while preparing four different kinds of soup: pumpkin-cheese, oxtail-vegetable, cream of spinach and mustard greens, and borscht with cilantro and fennel root.
Oxtail-vegetable soup in the silver stockpot and borscht in the red stockpot. A true feast for the senses.
Garth made six different kinds of bread for the event including pumpernickel and apple bread. The bread was served with Ursula's kimchee. Thank you Gareth and Ursula!
Florian, Garth, and Liz visit around the soup pot.
A farm cat helps itself to a taste of pumpkin-cheese soup that was left on the blender.
Florian tells everyone that our next event will be held at the Lyric theater in Fort Collins. The Lyric will show the movie the "Cheese Nun" and then we will have a hands on Fondue making party. BYOFP (Bring Your Own Fondue Pot). The date for this event is yet to be determined. We'll keep you posted.
We had many Slow Food Denver members join us for the first event. Thanks to everyone for braving the weather and bringing your families.