Monthly dinners with four to five courses, tour of the farm, and, on occasion, a guest chef, artist, community member, etc. Third Sunday dinners feature local farmers and products. Sun, Jan 16, 1.30pm - 4.30pm Local author Karen Pullen will be present plant-based diet information during a five-course meal prepared by Chef Gwen Higgins. Menu: Sparkling citrus ginger tonic Surprise appetizers Fresh winter salad Champagne vinaigrette Cauliflower steaks over Coconut curry Caraway-roasted beets, carrots & rutabagas Poached pears Fresh cranberry-orange…