All week long, Hunter and I were excitedly anticipating our trip to Daingerfield. We left a little early so we could make a stop in Jefferson, Texas. Jefferson is known for it's antiques and old General Store. With it being a Sunday, we thought a lot of places would be closed- thankfully we were wrong! We enjoyed looking around in the General Store and a few of the antique shops. We really enjoyed our quick stop in Jefferson and we are definitely going to plan a trip back there soon.
We arrived at Greer Farm just before 6 o'clock. A majority of the group was there, but while we waited for the rest, we were able to watch the chickens....pretty entertaining!
Once everyone checked in, we took a short walk to the berry patch. We discovered that they grow blueberries and black berries for picking and they just planted strawberries this year. Sid is hoping they will produce a lot so people can start picking those next year. We were able to pick and eat berries...and they were all so sweet and yummy!
From the berry patch, we made another stop by the chicken coop for feeding time. They use a high quality, non-GMO (yay!) feed. Sid referred to the food as being the chicken's "Bluebell Ice Cream". And when they all swarmed around the bucket, you could tell that these Texas chickens loved their food!
After our stop at the chicken coop, we made a trip to the pig pen. Their smelliness was immediately suppressed we saw their super cute personalities. All of the pigs ran waddled over to us like they wanted to say hello.
The tour of the farm ended with another chicken feeding and the nightly gathering of fresh eggs from the chicken coop.
After the farm tour, we sat outside and enjoyed a beautiful dinner. Didn't they do an amazing job with the ensemble?
The concept was very neat- they had four local chefs prepare each of the courses and a a local winery supply the dinner wine. The appetizers were so tasty- mini tomatoes stuffed with freshly made mozzarella cheese and a drizzle of balsamic vinegar. Following the appetizers was the main course made by Sid's wife, Eva. She prepared a vegetarian lasagna and a chicken lasagna. To accompany the main course, they served 3 types of salads: Texas cavier, a tomato/watermelon salad, and a salad with red and yellow heirloom tomatoes, red onion, and balsamic. After the main course was dessert: fresh berries with a vanilla custard. The food was so fresh and light...perfect for a hot, summer night!
