Since I wasn't able to attend last year's Feast of Fields (2008), my better half and I vowed to make the best of the upcoming event (2009). Because I greatly support any event that celebrates what Dave Neil from the Piggy Market (400 Winston Ave.) calls "the delicious revolution", I chose to volunteer for the event. The "delicious revolution" is committed to support a local food system by getting to know farmers and encouraging the purchase of local and artisan products. Jenn and I even gave away a pair of tickets to Feast of Fields to raise visibility and encourage attendance. Because we have some great readers, Jenn bought a ticket to attend, take notes, take lots of pictures and write a mega-blog entry, which she plans on releasing in two parts.

She is currently working on her entry. We just finished sorting some of the drool-worthy pictures she took with our new camera. Neither one of us is experienced in using the Nikon D60, so the quality of the pictures may have been because of the amazing dishes we came across.

Tomato Crostini by Chef John Taylor of Domus

Top: Panzanella Salad w/Art-Is-In croutons, Bottom: Heirloom Carrot and Beet salad w/ Grapefruit Dressing by Chef Tracey Black of Epicuria
Then again, Jenn has a far better eye for composition than I do.

While she attended as "media" (Feast of Fields supports local food blogs), I had a different view of the event than the attendees. Like many outdoor festivals, Feast of Field's success can be attributed to an army of hard working volunteers and an organized volunteer coordinator. We had both.

Me, I was a volunteer team lead for the "dish pit" and my team of volunteers was tremendous. No matter the task, they organized themselves effectively, took roles, asked great questions, and quickly got to work stacking dishes, arranging mugs, rolling cutlery, and then collecting bussed dishware and washing them. They were even enthusiastic to go on a number of water runs with me to ensure that our make-shift kitchen could replenish the plastic wash tubs that became our sinks. We had well-oiled production lines, running quickly and effectively.

Of note, whoever said that high school students only volunteer to meet the provincial requirement of hours to graduate clearly didn't come across the three that worked for me. They were easily the hardest working. One, I had to ask Jenn to escort to the food tables and take her well deserved break.

As luck would have it, I also had a pair of professional dishwashers on board. One was a newly minted college student, who washes dishes at the Crazy Horse restaurant in Kanata. The other, a former dish washer who worked at Tucker's Market Place in the ByWard Market. Both had mad skills.

Now that I have heaped some praise on great volunteers, I probably should explain why there is a "dish pit." Since this year's Feast of Fields was also my first, I was surprised by how sincerely the event took sustainability to heart. It provided neither plastic nor paper cutlery or dishware. Organizers have a large stash of real dishware (dinner plates, dessert plates, and soup bowls), drink-ware (mugs), and metal cutlery (forks, knives, and spoons). Our dish detergent was also environmentally friendly, entirely biodegradable.

Dishware and Drink-Ware
Some of the plates came from collections that were released well before I was born. The cups and mugs were equally as varied, including some that advertised local radio stations long gone.

Unfortunately, we hadn't enough cutlery for all of the attendees, only able to roll approximately 300 full sets (spoon, fork, and knife) in napkins.

First wave of pre-purchased attendees
We ended up producing another 80 or so with just spoons and forks. They too disappeared quickly.

It was discovered that at least one crate of cutlery was left in storage. Happily, enough cutlery went out that, when people started asking for cutlery, we were able to start washing, rinsing, and drying used sets and sent them back out. Also, several of the chef and farm teams provided for the contingency. One, more than likely Thyme and Again, handed out sustainable bamboo forks. Epicuria handed out starch forks. Both helped.

Interestingly, as a certain food editor of a local newspaper pointed out, a number of attendees requested we rinse their plates before they headed back for seconds. Others, simply handed back their plates, sans cutlery, and picked up new ones. We accommodated both.

Two things that I would recommend for the festival next year:

1. Provide cold drinking water for volunteers.
2. Remind volunteers that they are entitled to eat from the concessions.

In my case, many members of my team were not aware that they could go eat with the other attendees during their break and food would no longer be served half way into the event. I staggered breaks and ensured that every one of them had an opportunity to try food from the event. I'll bet good money that very few of them had their better halves pick up dishes for them to try as I did. Jenn picked up a sampling for me, just in case I didn't find time to go in myself.

All-in-all, I found the event a wonderful experience and encourage everyone to attend.

My team eventually made me take my break, which allowed me the opportunity to meet some of the chefs and farm owners. Besides visiting some familiar faces, I also had the opportunity to meet Chefs John Taylor (Domus) and Chris Deraiche (Wellington Gastropub) who was apparently accompanied by his father and younger brother.

Speaking of familiar faces, here is what the Piggy Market served up:

Shepherd's Pie
Think freshly mashed new potatoes, insanely sweet peaches and cream corn kernels, and perfectly seasoned beef. After eating it, I understood how homely comfort food can be easily elevated by using quality fresh ingredients. In Dave Neil's case, skills honed at the Sweet Grass Bistro don't hurt either.

And here is Pascale Berthiaume, whose ice cream stand's line never did shorten.

Pascale
I could see the line from the dish pit!

Update: Here is more information on the "Delicious Revolution"

Piggy Market Leaflet

Particulars:
Piggy Market
400 Winston Avenue
(613) 371-6124
thepiggymarket@gmail.com

Domus Café
87 Murray Street
(613)241-6007

Epicuria
419 Mackay Street
(613)745-7356

Wellington Gastropub
1325 Wellington Street
(613)729-1315



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