On the night of our last Community Table of the season, there was a refreshing chill in the air as the farm begins its transition to fall. Chef Jason McLeod celebrated summer’s final sweet offerings by incorporating melon, peppers, tomatoes and figs into the evening’s meal. He used simple ingredients to create complex complementary flavors, like the roasted figs with rosemary-infused olive oil that accompanied farmer Jack Ford’s slow roasted lamb. His simple yet masterful approach to cooking was inspiring to everyone who witnessed it. What came through loud and clear was Chef Jason’s belief that “too often, chefs try too hard and muddle the deliciousness of the core of the dish. I am excited to showcase that all you need is a really great product to make tasty food.” We’d like to give a special thanks to Chef Jason for closing out the season and to everyone who has participated, especially our staff and volunteers. Thank you for sharing this season’s abundance with us!