Mitch Prensky, chef and owner of Supper, has updated his restaurant’s menus for the summer months. The new dishes flaunt the bounty of freshly picked ingredients he’s been reaping from Blue Elephant Farm, the organic farmstead he partnered with in Newtown Square. Along with new menus, Prensky also has come up with something he calls the Daily Harvest, which features entirely vegetarian dishes, and is designed to showcase each day’s haul from the farm. “Our eggplants are just starting to come in, and we have four different varieties of squash growing,” Prensky told Grub Street. “It’s like watching a guy blow up balloon animals; that’s how quickly they’re growing.”
The Daily Harvest features an hors d’oeuvre, a small plate and a vegetable quartet that Prensky describes as a chef’s tasting of vegetables. Click here to see a sample Daily Harvest menu. Click here for Supper’s summer menu, and here for the brunch menu.