First Day of Summer Farm Dinner at Three Leaf Farm

June 23, 2013

This past Friday my husband and I had the pleasure of attending a farm dinner at Three Leaf Farm in Lafayette. Three Leaf Farm is owned by Lenny and Sara Martinelli, owners of Three Leaf Concepts, which is responsible for an array of great restaurants in Boulder County (Leaf Vegetarian Restaurant, Aji Latin American Restaurant, the Boulder Dushanbe Teahouse, Zucca Italian Ristorante, the Huckleberry, the Naropa Cafe, and now the Chautauqua Dining Hall). The farm was established to provide local produce to the Three Leaf Concept restaurants. But the farm doesn’t just grow produce — they have several goats which provide milk for cheese, a large number of chickens for eggs, several bee hives on the property, and even a newly built barn with farm-owned as well as boarded horses.

The same six goats in several pictures. Because I think goats are adorable!

The same six goats in several pictures. Because I think goats are adorable!

The farm tour is one of my favorite parts of farm dinners. I love hearing about the different tactics used to control weeds and pests without pesticides, and how Colorado farms deal with the dry climate. Farm manager Chase Morris shared a wealth of information as well as some pretty amusing anecdotes about the day-to-day operations at the farm. It’s always very cool to hear how passionate the farmers on smaller farms are about their product. And the chefs at each restaurant have really embraced the produce from the farm as well. I loved hearing about a day when there wasn’t enough time to harvest what the chef from Zucca wanted for that night, so he harvested it himself! And you truly can’t beat the opportunity to hold a pygmy goat! (The picture above is of one of the owners of the farm holding the goat. As soon as I got the goat into my arms, he took one look at my hair and said – hey! STRAW! – and began eating it, therefore not providing a good photographic opportunity.)

Gorgeous Appetizers

Gorgeous Appetizers

The chef for this farm dinner was Rachel Best, of Leaf Vegetarian Restaurant (one of our favorites in Boulder). The food began with some wonderful appetizers: Avalanche Lamborn Bloomers Cheese on Flax Crackers with Strawberry Rhubarb Compote, Raw Broccoli Shooters with Macademia Nut Cheese, and Raw Sweet Pea Hummus on Baby Red Romaine with Radish Sprouts. The cheese was unbelievably good and the broccoli shooters were fantastic as well.

View from my place at the table

My place at the table

After appetizers and the farm tour, we and our fellow diners moved to the table for dinner. The table was beautifully set, and there was even a trio playing live music throughout dinner. I’ve mentioned this before when reviewing various dinners we’ve gone to, but it’s always so fun to have dinner with a bunch of people you’ve never met before, to talk and laugh through dinner, and then find that three hours have gone by in what feels like half that time. The group where we sat covered a wide range of food topics, as well as the Midwest climate compared to Colorado, water rights, college majors and dining halls, and travel.

Looking down the table

Looking down the table

But on to the food! The first course was Zucchini Fritters with Carrot-Hempseed Pesto and Pickled Golden Beets. The entire dish was great, but I couldn’t get past how awesome the pickled beets were. Yes, they seem simple, but I really think they were the best ones I’ve ever had. Very, very thin, with the perfect vinegary taste.

Zucchini Fritters with Carrot-Hempseed Pesto and Pickled Golden Beets

Zucchini Fritters with Carrot-Hempseed Pesto and Pickled Golden Beets

The bread served was Gluten Free Teff Rolls with Colorado Honey Butter. The rolls were so good that I bought some teff flour the next day to see how easy it was to bake with (haven’t tried it yet, though). I’ve actually been amazed lately with the great quality of a lot of gluten-free products I’ve tried, and these rolls were great as well.

Gluten Free Teff Rolls

Gluten Free Teff Rolls

The salad course was Farm Greens with Quinoa, Haystack Mountain Cracked Pepper Chevre with Basil Vinaigrette and Tempura Pearled Onion.

Farm Green Salad with Quinoa, Haystack Mountain Cracked Pepper Chevre with Basil Vinaigrette and Tempura Pearled Onion

Farm Green Salad with Quinoa, Haystack Mountain Cracked Pepper Chevre with Basil Vinaigrette and Tempura Pearled Onion

For the main course we had Seared Trumpet Mushrooms, Turnip-Cauliflower Puree, Roasted Radishes, Sautéed Kale, and Rosemary Pistachios. I thought this course was especially attractive.

 Seared Trumpet Mushrooms, Turnip-Cauliflower Puree, Roasted Radishes, Sauteéd Kale and Rosemary Pistachios

Seared Trumpet Mushrooms, Turnip-Cauliflower Puree, Roasted Radishes, Sautéed Kale, and Rosemary Pistachios

By the time dessert arrived, it was so dark that I had pretty much no hope of getting a decent picture. So you’ll have to put some imagination into viewing the picture of the Brandy Custard with Apricot Puree, Lemon Pound Cake, Toasted Almonds, and Cocoa Nibs.

Brandy Custard with Apricot Puree, Lemon Pound Cake, Toasted Almonds, and Cocoa Nibs

Brandy Custard with Apricot Puree, Lemon Pound Cake, Toasted Almonds, and Cocoa Nibs

Three Leaf Farm has four additional dinners scheduled for this year. The price for the dinner we attended was $80, and included wine pairings for every course. This is considerably less than a lot of local farm dinners are lately, so was quite a great deal, in addition to being a wonderful time.

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2 Responses to “First Day of Summer Farm Dinner at Three Leaf Farm”

  1. laurajj419 Says:

    Hi Jennifer! It was great having dinner with you – we had a lot of fun at our first farm dinner and hope to check out some of the other farms you’ve been to as well! Would love to have you come back sometime…Bucky (the little pygmy goat) would love the attention! :)
    –Laura & Farmer Chase :)


    • Hi Laura – we really enjoyed talking with you and Chase as well! I loved the farm – so much going on there (and then there’s the goats :) ). Would love to visit again.
      – Jennifer


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