“The greatest lesson came with the realization that food cannot be reduced to single ingredients. It requires a web of relationships to support it” ~ Chef Dan Barber

Sultry summer winds carried the enticing aroma of local ingredients cooking over an open fire, while guests who share a mutual appreciation for sustainable food sourced close-by, strolled around the vast property before sitting down to enjoy a much anticipated dinner together. This is the type of event that I daydream about during the brisk Minnesota winters. Last month we attended our first farm dinner of 2021 at Iron Shoe Farm in Princeton. Carla Mertz, owner and operator of the farm is known for raising her animals ethically and for her firm commitment to sustainable agriculture. Her partnerships with nearby farmers and chefs are numerous and highly regarded. These farm dinners are a way to showcase fresh, locally grown ingredients through the creation of innovative and flavor-filled dishes. Carla’s association with local chefs, Minnesota Cooks and the Minnesota Farmers Union are the types of farm to fork relationships that give prominence to the essential nature of our local food community.