Springtime is officially here, which means Edsel Community Farm — The Ford’s very own organic garden — is flourishing with fresh produce and veggies that’ll be transformed into our members’ favorite dishes. To learn more about what we can expect to find on the table this season, we asked The Ford’s Executive Chef, Frank Chiasera, to share his go-to springtime recipes from The Ford’s beautiful garden— all below.
What are some of the fruits, vegetables and herbs you grow at The Ford?
We have a myriad of fruit trees planted next to the garden in our Silk Hope neighborhood that include kumquat, lime, tangelo, grapefruit, tangerine and oranges. These are available for both the culinary team and the membership. We use fresh herbs year round at The Ford, almost all of which are grown here on property. Basil, oregano, mint, chives, cilantro, parsley, dill, sage and rosemary are just some of the many fresh herbs that enhance the member dining experience.
Edsel Community Farm, our organic garden, is where the majority of our gardening efforts reside. We grow organic vegetables year round, rotating crops based upon seasonality, to ensure that our membership receives the freshest, finest, highest quality ingredients in our dining rooms at the Clubhouse and the Lake Dye Grill.
Why do you think it’s important to use seasonal produce in your dishes?
Fresh produce simply tastes better. There’s something so special about products that go straight from the garden to the table with no manipulation of the ingredients.
What do you love most about having fresh produce and herbs at your fingertips at The Ford?
It allows for infinite possibilities and sparks the creative imagination of the entire culinary team. We’re lucky to be able to harvest only the freshest, highest quality ingredients and provide a uniquely personalized culinary experience for our members.
What are your favorite springtime main dish recipes that use site-grown produce?
With so many site-grown ingredients available to us, we love cooking vegetarian dishes in a variety of ways, using only the freshest ingredients and creating these unique dining experiences for our members and their guests. One week it may be a Moroccan-themed vegetarian experience, the next week may be a Mediterranean vegetarian experience, and the next may very well be showcasing the true southern experience of coastal Georgia. The possibilities are endless, and the team and I embrace the opportunity to showcase Edsel Community Farm and share this bounty with others.
What about your favorite springtime dessert recipes that showcase site-grown produce?
At Edsel Community Farm, we grow our own strawberries, blackberries and blueberries. One of my favorite springtime desserts is an Edsel Farm fresh fruit Sabayon using these fruits. The tartness and the sweetness of these berries are a wonderful complement to the warm, soft-light sabayon foam that literally melts in your mouth. It’s a perfect way to finish off a springtime meal in that it’s light yet foreshadows the bounty that comes from the summer harvest. It makes for a delicious end to any meal.
Explore all that The Ford’s Clubhouse has to offer here.
Mediterranean Bean Salad
- 1 15 oz can kidney beans, drained and rinsed
- 1 15- oz can cannellini beans, drained and rinsed
- 1 15- oz can garbanzo beans (chickpeas), drained and rinsed
- 1 green bell pepper, cored and chopped
- 1 red bell pepper, cored and chopped
- ½ English cucumber, diced
- 1 cup chopped red onions
- 1 ½ tablespoon capers, drained
- 1 cup chopped fresh parsley
- 10-15 fresh mint leaves, torn or gently chopped
- 10-15 fresh basil leaves, torn or gently chopped
- Garlic Dijon Vinaigrette
- 1-2 garlic cloves minced
- ½ tablespoon Dijon mustard
- 2 tablespoon lemon juice
- 1 teaspoon sugar
- ¼ cup extra virgin olive oil
- Salt and black pepper
- In a large mixing bowl, combine the beans, chopped peppers, onions, capers and fresh herbs. Mix using a wooden spoon.
- In a small bowl, add the vinaigrette ingredients. Whisk vigorously to combine.
- Add the vinaigrette to the salad bowl. Toss to coat.
- For best results, cover and refrigerate for a bit before serving so that beans soak up the vinaigrette flavors. Give the salad another quick toss before serving.
- 4 egg yolks
- 4 tablespoons water
- 4 tablespoons of dessert wine (your choice)
- 4 tablespoons of white sugar
- Pour a few inches of water into a pan and bring to a boil. Reduce heat to medium-low to keep water at a simmer. Combine egg yolks, water, wine, and sugar in a large heat-proof bowl and set above the simmering water. Cook, whisking constantly with a balloon whisk, until sugar is dissolved and mixture starts to thicken, about 2 minutes.
- Continue cooking and whisking until sabayon is the texture of mousse and holds its shape, 15 to 20 minutes. Lift the bowl occasionally to let steam escape and keep eggs from overcooking. Serve immediately.