This week in Jeff’s Kitchen, we are enjoying the plentiful harvest of the Hayground gardens. Our lunch menus are overflowing with bright orange sungolds, heirloom tomatoes, cucumbers, greens of every kind, peppers, garlic, squashes, and herbs.
Read MoreThis week in Jeff's Kitchen, we embraced the cold and did a deep dive into the world of soup. Starting off the week learning about the making of Dashi (traditional Japanese broth) for this year's first miso soup, and ending the week using locally grown and donated potatoes for potato leek soup.
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