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On our recent trip to Atlanta, we were able to connect with Jen Yee, Executive Pastry Chef for Hopkins and Company, at The Buttery ATL. She worked with her team to create a wonderful "fancy croissant" out of the Robin's Koginut Squash from Row 7 Seeds that we grew on the farm.
On our recent trip to Atlanta, we were able to connect with Jen Yee, Executive Pastry Chef for Hopkins and Company, at The Buttery ATL. She worked with her team to create a wonderful "fancy croissant" out of the Robin's Koginut Squash from Row 7 Seeds that we grew on the farm.
Doc Bill prepared this tempura from our squash for a dinner date night with his wife Annita!
Doc Bill prepared this tempura from our squash for a dinner date night with his wife Annita!
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