Put more than 30 of Atlanta and Athens' top chefs in a tent on an organic farm and what do you get? Some really creative uses of farm-to-table ingredients that satisfied attendees of the sixth annual Field of Greens Festival at Whipporwill Hollow Farm in Walnut Grove.

Parish, 4^th and Swift, Farm 255, Taqueria del Sol, Woodfire Grill, Restaurant Eugene and One Midtown Kitchen were among the restaurants serving. Among the dishes served were Duck and White Bean chili, Pork Liver Pate, Chicken gravy and biscuits, shrimp and grits, field pea hummus, seafood gumbo and apple and kohlrabi cobbler. There were several good soups, including one made from sweet potato and sorghum. Boothes offering pigs feet and one with a slider made from braised beef tongue, stewed field peas and horseradish sauce didn't have much of a line. But within two hours most of the restaurants had given out all their samples and were packing up.

An Iron-Chef like competition under another tent was fun. Lots of sheep, chicken and goats entertained the children – and there was a large children’s section that included face painting, cooking and games. A long line of booths held a number of food related vendors. One sold a mushroom kit for $20 – water it, set it aside (not in a window) and oyster mushrooms. There was a wonderful cupcake booth and another one offering little tarts that look to me to become the next food craze. (See The Little Tart in Atlanta. ) There was a Little Me Tea booth, offering tastes of their organic tea made especially for children (with lots of fruit juice infused.) I tried the tea with fruit juices and kale in it. It tasted a little like a freshly-mown lawn smells, but that’s not necessarily bad. Other booths offered plenty of fresh veggies and recipes.

This was the sixth annual Field to Greens festival. It’s a very family friendly festival – not a beer or even a diet-Coke on the property, unless brought in by visitors. Proceeds go to Slowfood Atlanta – the group trying to help us understand real food and prevent the disappearance of local food traditions and varieties. You’ll have to wait until next year for the festival, but you can check out the restaurants that donated their time and effort on the website.