stone oven where pizza is cooked.
We asked if The Farm harvests its
pecans. They don’t. Locals seem to
know when they are ready and show
to i an har
t Th y o
in every year without fail and are
welcomed. The Farm harvests what
they plant and the rows of fresh
vegetables are tended with loving
care by The Farm’s gardener, Maya
Dailey. They also have plenty of
chickens, so the eggs are all fresh.
In addition, we saw the greenhouse
and the cacti and succulent garden
called Succulentia.
Quiessence once. Since this is only
about a forty-minute drive for us,
we intend to go back frequently to
The Farm at South Mountain. We
know Morning Glory Café is always
ith r
ar
All in all, it was a most delightful
lunch. We had enjoyed a lunch there
last summer and have dined at
We did manage to get the recipe for
the shortbread cookies to share with
you, as well as The Farm’s famous
sweet potato salad. These are served
regularly in The Farm Kitchen.
Sweet Potato Salad
Serves 6 to 8
1 pound sweet potatoes
¼ cup pecan pieces, toasted
¼ cup dried cranberries
1 bunch green onions, chopped
Quiessence entree,
Courtesy of The
Farm at South
Mountain
Pecan shortbread cookies,
Photo Maralyn D. Hill
Pork Bar B Q sliders,
Photo Maralyn D. Hill
Garden grilled
asparagus,
Photo Maralyn
D. Hill
122
ain o
auli o er salad
Photo Maralyn D. Hill