Bloomfield Farm is partnering with Hardcore Farm To Face's Chef John Lyle in creating a farm brunch to accompany their weekly Sunday U-Pick. The menu includes mini pancakes with fruit toppings, homemade Gravenstein applesauce, fresh fruit, mini grilled cheese sandwiches, heirloom tomato soup, veggie fritters, carrot bread, vegetable quiche, and fresh fruit juice. Brunch will be served from 10 a.m. to 2 p.m.
This is a sliding scale "pay what you can" brunch. No reservations necessary, just come on over to the farm and enjoy! Bloomfield Farms hosts a weekly Sunday U-Pick from 10 a.m. to 3 p.m. where you can fill a box for only $25. U-pick at the farm will take place through November 4.
Get a taste of Bloomfield's produce every Saturday at the Marin Country Mart Farmers Market, from 9 a.m. to 2 p.m.
Butternut Squash Soup with Pears and Bacon
- 6 strips bacon, chopped
- 1 medium onion, peeled and chopped
- 4 cups chicken broth
- 4 cups peeled butternut squash cubes
- 3 large Bartlett pears, peeled, cored and cubed
- 3/4 cup chopped celery
- 1 tsp herbs de Provence
- 1 cup half-and-half
- Salt and freshly ground pepper to taste
- Chopped fresh thyme
Sautee bacon in a large stockpot until crisp; remove from pan, drain on paper towels and crumble. Remove all but 1 tablespoon bacon grease from pot; add onion and sautee over medium heat until browned. Add broth, squash, pears and celery to pot. Bring to a boil; reduce heat and simmer, covered, for 30 minutes. Let cool slightly, then with an immersion blender or in a blender or food processor, puree mixture until smooth. Return back to pot and add herbs and bacon. Simmer for 10 minutes more. Stir in half-and-half and season to taste with salt and pepper. Ladle into bowls and sprinkle with chopped fresh thyme.
— Recipe courtesy California Pear Advisory Board