Pop-up Events
Join us for monthly pop-up events at the Free Verse Farm Shop, where I prepare fresh, made-to-order meals for you to enjoy on-site or take home. Each menu highlights local, seasonal ingredients, including naturally leavened bread made with regional grains.
As a health-conscious cook, I create dishes that are both nourishing and satisfying—showcasing how whole grains can be a delicious and essential part of a balanced diet. Come experience food that’s thoughtfully crafted and full of flavor!
Upcoming Event: Greek-Inspired *Takeout* Dinner on April 4, 4-6pm
- Lamb Gyro Plate: lamb & beef gyro served on a sourdough pita with tzatziki, tomatoes, cucumbers and pickled onions with a side of Lemon Garlic Roasted Potatoes and a traditional Greek Salata with Feta.
- Vegetarian version includes a gyro filled with Lentil & Walnut Keftedes (meatballs) and above sides.
- Baklava-Inspired Focaccia with pistachios, walnuts, cinnamon and a honey syrup-- think the texture of monkey bread and flavors of baklava.
*This will be a pre-order event only. Pre-orders open Saturday, March 15.
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Past Event: March 8, 10AM - 1PM
- Mushroom medley toast with herbed white bean spread, fried garlic, lemon zest & balsamic reduction, served on Everyday Sourdough.
- Avocado toast with local microgreens and spicy chili crisp, served on buckwheat black sesame bread. Side of pickled red onions. Option to add a medium-boiled local egg.
- Ancient grain salad with sprouted khorasan and roasted root vegetables (carrots, beets, parsnips) served over massaged kale. Topped with crispy smoked paprika chickpeas and a creamy lemon tahini dressing.
- Date and manchego fougasse, a rustic, leaf-shaped bread from Provence, France. It has a crisp, golden crust with a chewy, airy interior. Feeds at least 2 people.
- Thick slice of spiced carrot currant & pecan cake w vanilla cream cheese frosting.
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Past Event: February 8, 10AM - 1PM
- Mediterranean Mezze Plate: za’atar sourdough flatbread, house-made hummus, toum (lemon-garlic dip), and roasted pepper, feta & chickpea salad.
- Baker’s rye with smoked trout, VT labneh, preserved lemon paste, cucumbers and dill. Side of house-pickled veggies and greens tossed in olive oil and lemon juice.
- Thick-cut honey wheat toast with vanilla cashew butter, VT honey and flakey salt.
- Cheddar Masa & Black Pepper Scone with house-milled spelt flour. Hearty & flavor-filled! English style.