The Delaware Nature Society held its annual Farm to Fork event on Saturday, Sept. 15, at Coverdale Farm Preserve in Greenville. Nearly 200 guests dined on the farm for the annual fundraiser, which sold out for the fourth year in a row and broke fundraising records for the second time.
The evening began at twilight with guests enjoying a pre-dinner happy hour (Dogfish Head’s craft beers and signature rum cocktail, Sonic Archeology) as well as hors d’oeuvres from Banks’ Seafood Kitchen’s executive chef David Banks. Guests enjoyed a family-style seated dinner at a winding tablescape that overlooked the pastures. Chef Banks’s menu was carefully crafted with locally sourced vegetables—most of them grown right on Coverdale Farm Featured dishes included Moroccan chicken with dates and apricots; heirloom grains, root vegetables, preserves and relishes; a late summer vegetable harvest embellished with herbs; and freshly baked breads and infused olive oils, spiced nuts, olives and pickled peppers. Guests also enjoyed an assortment of PureBread pastries and coffee.
The focus of this year’s event was Coverdale’s newly implemented regenerative agriculture practices. Coverdale’s farming methods aim to improve soil, water and biodiversity while producing beautiful, healthy food.
For more information about the Delaware Nature Society, visit www.DelNature.org.
