Stone Ground Polenta From Field to Plate
September 25, 2016
1:00pm-4:30pm $35 per person
Quillisascut Farm , 2409 Pleasant Valley Road, Rice WA 509-738-2011
Join us for a day at Quillisascut Farm harvesting Calais Corn from the garden, grinding it in to corn meal and cooking it for polenta.
Calais is a beautiful yellow or red early ripening flint corn, said to be the corn that Squanto shared with the pilgrims. This flint style corn is perfect for making delicious grits or polenta and the stone ground corn gives a unique creaminess to the product with a pronounced corny flavor.
1:00 pm Arrive for a cheese tasting
1:15 pm Harvest corn, remove from cob and put through stone mill
1:30 Start cooking
3:30 Enjoy a meal of soul soothing polenta topped with garden fresh sauce and Quillisascut goat cheese.
You will leave with a bag of stone ground corn meal for your thanksgiving dinner, a way to give thanks and acknowledge the foods that our ancestors developed. Corn a food from the New World and the gift of life giving seed that shared by the Native people.
$35 per person
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