Friday, April 3, 2015

Mulch Your Garden

I am sharing a link to a mulch service that I believe can benefit gardeners.

It is called FreeMulchAboutTrees

Video

Mulching your garden will keep your garden healthy for years.



Saturday, March 28, 2015

Stove and Oven

We purchased a 4 burner stove and a pizza oven this week for the Farm to Table experience at Restoration Farm.

The stove has 4 burners which are rated at 30,000 btus and the oven has a rating of 17,000 btus. Both are portable and can be either hauled from eating area to eating area or placed on our trailer and taken to events away from the farm.


Friday, March 20, 2015

Lake Expo report

The following was posted on the LakeExpo website:

Posted: Monday, March 16, 2015 6:03 pm | Updated: 6:14 pm, Mon Mar 16, 2015.
Chef Charles Clark of Restoration Farm claimed top honors at Seven Springs Winery’s 6th Annual Silver Cup Chef’s Challenge on Saturday, March 14. His mentor, André Torres, presented the trophy to Chef Charles, making the moment even sweeter.
Chef Charles is in partnership with his brother, Larry Clark, and sister-in-law, Kat Clark. Their dreams take form at Restoration Farm, located northwest of Stover. The farm is a place where non-GMO seed for heirloom vegetables, herbs, and tomatoes grow the chemical-free way.
 
Charles believes in the deeper, fuller flavor of micro-greens, tiny shoots of arugula, radish, red leaf lettuce, mizuna, and spinach. Restoration Farm grows these, and Chef Charles uses them to add savor and flavor to his foods. He featured radish micro-greens in the salmon-stuffed appetizer served over a bed of white beans, lemon, basil and olive oil. He also made spinach chips. The entrée included pickled red onion and arugula micro-greens as accents for a cocoa rub beef tenderloin. The dessert was a sculpture of cookie and caramel towering over a frozen cognac soufflé.

For the final round, chefs prepared foods from two of three categories: fin, feather, and fur. The salmon and beef tenderloin were Chef Charles answer to the challenge.

The preliminary round in which he qualified for finals as the People’s Choice Winner was French cuisine.

Restoration Farm is a new beginning and second-act for all the Clarks. Instead of retiring to a life of leisure and grandchildren, the Clarks bought land and have built a cabin retreat for anyone who wants a bit of solace. Nearby are pens for goats, chickens with room to roam, greenhouses for tender micro-greens, flowers, newly planted fruit trees and berry vines, and a barn equipped with a kitchen. Guests sit at outdoor tables breathing in the sweet scents of flowers under soft lights while enjoying Chef Charles award-winning food in the open air as people often do in France and Italy.

Food service promises to be impeccable as it was at the Silver Cup Chef’s Challenge where Larry and Kat Clark trained their grandchildren to serve women first and to be gracious. After the preliminary round, those grandchildren wrote a thank-you letter to Chef Charles. Moved by their gesture and desire to help, Chef Charles welcomed their participation during the final round.

With a nod to the excellence and expertise among the other three finalists, Chef Charles acknowledged just how challenging this competition is. Well-trained chefs can be found at Lake of the Ozarks, and Chef Charles is proud to be among them. Just before the finals round, he said a quiet prayer, asking God to “let the old man have one more time.” He’s humble and grateful to have that second chance at cooking great food on Restoration Farms after having closed his AAA 4-diamond restaurant some time ago.

The Clarks look forward to opening the Farm later this year. They plan to serve 16-20 by invitation or reservation on Friday and Saturday nights at Restoration Farm, north on 135 west of Stover. Then during the winter, Chef will bottle his signature tomato jam and other sauces for sale at area farm markets.

Read more about Restoration Farm at Our Eyes Upon Missouri
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