Dandelion Spring Farm

Dandelion Spring Farm is home to rows of tender greens, vegetables, cut flowers and herbs, which means there’s lots of pretty spots to place the table — and lots of goodies for our guest chefs to play with. Farmer Beth is a lifelong lover of herbalism and grows a huge variety of medicinal and culinary herbs including tulsi, hyssop and lemon verbena. And guest chefs Damian and Ilma are some of her very best customers. They’re the talented team behind Chaval, a highly acclaimed Portland restaurant with a focus on Mediterranean flavors and a deep dedication to peak season local produce. Their zero-waste kitchen makes use of everything from root-to-stem and nose-to-tail, including a serrano-ham-infused ice cream made with scraps from their charcuterie program. This is bound to be a fun one.