September 17th – 23rd
The Farmer’s Cow Calfe & Creamery is Proud to Participate in Farm-to-Chef Week!
While our regular menu features fresh local food throughout the year, we have created some Farm-to-Chef Week specials made with ingredients sourced from local Connecticut farms and producers.
The Farmers Cow Quiche
The Farmer’s Cow (Lebanon, CT) Egg Quiche with onion, roasted peppers, spinach and Beltane Farms feta cheese (Lebanon, CT), served with a Maple Lane Farm Bibb lettuce (Preston, CT) garden salad with balsamic vinaigrette.
Greek Salad Sandwich
Oven baked chicken, Yosi Kitchen hummus (Windsor, CT), Beltane Farms feta cheese (Lebanon, CT), Windsor Farms slided tomato (Windsor, CT), Maple Lane Farms Bibb lettuce (Preston, CT), sliced red onion and Greek dressing served on multi grain bread.
Cheesy Hummus and Veggie Panini
Yosi Kitchen hummus (Windsor, CT), Liuzzi Cheese fresh mozzarella (Hamden, CT), Windsor Farms sliced tomato, sliced cucumbers, roasted peppers, and spinach on grilled Chabaso Bakery flatbread (New Haven, CT).
The Farmer’s Cow Apple Crisp
Rose’s Berry Farms Apples (Glastonbury, CT) topped with house-made oatmeal crisp, a scoop of The Farmer’s Cow Hay! Hay! Hay! Vanilla Ice Cream and The Farmer’s Cow fresh whipped cream.