Ricotta stuffed squash blossoms from the farm, light white wine tempura batter with marinated farm squash, heirloom tomato + bell pepper coulis. Unbelievable. Thank you Noel for bringing us the blossoms… I am sure that we made you proud!
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Jax Farm Project
Jax Farm Project is a cooperative venture located in Tucson, Arizona between: Brian + Sandy Metzger - owners of Jax Kitchen, Chef Casey McQueen, Noel Patterson - sommelier (avid gardner), and Kim Blake (gardner + land owner). First planted in March 2010 - all varietals of vegetables were chosen to flourish in the Tucson heat, mostly from native seed. Our goal is to give Tucson farm to table food, at jax kitchen prices!
