The Pepperfield Project, in collaboration with the Seed Savers Exchange, will be serving a series of two educational heritage dinners this summer. Each meal will feature many unique varieties gleaned both from SSE’s preservation collection and from listed members in the Yearbook.
The slow-food, several course meals take place at Pepperfield Farm, about 4 miles from SSE. Come early to enjoy Pepperfield’s gardens and see these wonderful heirlooms growing.
Meal tickets can be purchased in advancee online (buy tickets below), or send a check to Pepperfield, 1575 Manawa Trail Road, Decorah.
Please bring your own beverages of choice. Call 563-382- 8833 for further information.
Check the Lodging page for lodging possibilities at the farm.
By popular demand, William Nour returns this season to prepare another family-style dinner of traditional dishes from his homeland. Willie was born in Nazareth, Palestine but moved to the US at the age of 16. Some of his favorite memories as a young boy were those he shared with his family at meal time. His mother nurtured his interest in gardening and inspired him to be the outstanding gardener and cook that he has become.
Palestine is at the crossroads of three continents: Europe, Asia, and Africa and with each successive occupation for over 2000 years- Greek Roman, Persian, Ottoman, Arab, North African- the cuisine was influenced and enriched.
This will be a family style dinner of traditional Palestinian dishes using a variety of Mideast vegetables grown especially in the Pepperfield gardens. Willie's menu this year will be entirely different than last, featuring especially the many wonderful ways Palestinian cooks stuff vegetables. You will leave happily "stuffed" as well!
Most of the New World's crops consumed around the world today- corn, beans, squash, tomatoes, peppers, potatoes-either originated or were perfected over the centuries by farmers in Central Oaxaca, Mexico, and south through Belize, Guatemala, Nicaragua, and El Salvador. Southern Mexico is considered the original homeland of corn, now one of the most important crops worldwide.
The dishes served in this region, so different from the "Tex-Mex" fare common in the U.S., are little known here. Our chef for this multi-course dinner is Gloria Wiest, and she plans to expand your horizons with a variety of foods from this region, featuring many wonderful Central American vegetable varieties grown specially at Pepperfield gardens.