FARM-TO-TABLE
Village serves up freshest ingredients at annual fundraiser
KIMBERTON>> Camphill Village Kimberton Hills recently held its annual fall “What’s For Dinner?” fundraiser and shared savory farm-to-table dishes with the community.
Using fresh vegetables, fruits and herbs all grown onsite at Kimberton Hills, a professional chef was hired for the night to create a tasty organic meal, all for a great cause.
Camphill Village, a non profit organization, is a lifesharing community where adults with special needs live and work side-by-side with resident volunteers, farmers, gardeners, artists, crafts people and the like. Proceeds raised from the dinner go toward support- ing these endeavors through the Village Support Fund or General Operation Fund.
Brendan Tracy who works in the Kimberton Hills development office, created the first “What’s For Dinner?” event three years ago. Because of its popularity, the dinner is now held twice a year, in September and January. The dinner also provides the surrounding communities in the area with an opportunity to see life in the village firsthand.
“I was so impressed by the healthy agriculture life of the KimbertonHills community that I knew we had to highlight it,” Tracy said. “Together with so many helping hands, we designed the event to highlight the variety of organic and biodynamic produce we grow and the animals we raise. For those things we do not make ourselves, like beer and cheese, we reached out to our like minded friends.”
Chef SethWilliams of the Landis Store Hotel in Boyertown was hired to create and prepare the meal. Williams is a repeat chef for “What’s for Dinner?” and said he enjoys being a part of the night.
“I thought it’d be a great opportunity. I’m familiar with the people here and biodynamic farming. It’s great. It’s how people used to do things; back to your roots. The food is fresher, and it tastes better,” Williams remarked.
“We can provide such a wonderful setting for people to come and experience produce that is fresh and local. This is our third year, and with two events a year, we are looking forward to continued sharing the fruits of our labors with local neighbors as long as we are able,” added Felicity Jean, executive director.
Nestled in a corner of the sprawling Kimberton Hills land, is the Sakanac garden, an organic Community Supported Agriculture garden share. The Sakanac garden runs fromMay through November, and supplies produce for the village, as well as 300 shares, purchased by the public. Head gardener, Todd Newlin, runs the garden along with his wife, Mary. All produced used in the “What’s For Dinner?” meal was grown in Sakanac garden.
“The dinner is an incredibly unique opportunity for me to see the food from its very beginning stages, to the highest quality of cooking. We highlight one of our strengths; the fact that we’re on the cutting edge of agriculture,” Newlin said.
Additionally, the dairy farm at Kimberton Hills sells milk and egg shares to the public. There is also a lunchtime café and a craft shop that are open on weekdays, selling food and wares made by village residents and volunteers.
Camphill Village KimbertonHills is a dynamic farming, gardening, and handcrafting intentional community that includes adults with developmental disabil- ities, according to its website. More than 100 Kimberton Hills residents, living and working side by side, create a caring community for people of all ages and varied abilities on 432 acres in Chester County, the website states.
More information is available at camphillkimberton.org