Tonight is my monthly farm dinner with Lands's Sake Farm in Weston. And for the first time in a while I was struggling to create a menu for the event. Maybe it's because there is two feet of snow outside and it's four degrees with the windchill. Maybe it's because I'm tired of serving squash and what little root vegetables remain in the cellar. Or maybe I just needed to find some good inspiration. When the local farm produce is scarce I usually turn to local meats, cheese, jams or jellies. But even that avenue seemed stale to me. I was looking for something different. Not suprisingly I …