Aug 5, 2010 | Events

Cornman Farms Heirloom Harvest #3

Special Dinner #95

James Beard-nominated Chef Alex Young began a garden 5 years ago now as a way to spend more time with his family and also make really great food.  They way he describes it, there was an added excitement in serving a special to guests which you not only cooked, but also grew, yourself.  Today, Chef Alex’s Garden is a full-fledged farm, growing over 130 varieties of more than 27 types of vegetables.  What began as a plot of heirloom tomatoes has doubled in size each year and now includes livestock such as pigs and cattle.

Cornman Farms has a passion for full-flavor and taste plays a big part in what plants are chosen to grow. Varieties are chosen for their flavor and their ability to thrive in the midwestern climate, then they are properly cared for by us. Throughout the growing season, vegetables are prepared and served just hours after being picked.

The late summer finds the farm and our menu awash in the colors of the harvest.  Tomato plants are yielding almost a hundred pounds daily of sunny orange-yellow, brilliant red, luscious green, and deep, dark purple fruits.  Lipstick peppers are a blaze of fiery red, and green kale, squash, carrots, radishes and potatoes fill out the spectrum.



“U-Pick” Radishes

Mini BLT’s

Stuffed Cabbage

Pickled Beets & Blue Cheese

Fried Farro & Squash Ravioli’s

Alex’s Tomato Bar

Mozzarella, basil & olive oil


Celery Salad

Dill-Garlic Pickles


Wood-Fired Bratwurst

Lamb Stuffed Hungarian Peppers

Turkey & Potato Dumplings

Grilled Tuna Stuffed Genovese Tomato


Grilled Kale

Roasted Carrots

Roasted Potatoes


Potato-Dill Bread

Roasted Pepper & Cheshire Cheese Bread


Blueberry Crumble

Fried Apple Pies

Upside Down Peach Cake