Almost there

Now that winter is coming to a close (we hope!), my belly and I have been getting excited about having access to farm food again. These pictures from last year’s bounty have been helping me get in the mood.

Guinea egg:

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Homemade pizza, right down to the dough from local whole wheat flour, that I’ll never be able to re-create:

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Kombucha and baby spider plants:

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OK, this isn’t exactly homemade or local, but who doesn’t love a nice selection of cheese and crackers?

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And wine! Sigh, I haven’t had wine in a loooooong time …

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Erik’s take on huevos rancheros:

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My first adventure with preparing pork belly (from the farm!):

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I used this recipe, and OMG.

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I had never in a million years imagined that pork and potatoes could taste SO good.

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Canning, of course:

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14 quarts of tomatoes to the rescue!

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Fun with a gifted cake pop machine, thanks to Erik’s mom:

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(Oops!)

Erik’s pork tenderloin with blackberry vinegar-mustard glaze:

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Might have been loosely based on this recipe. So delicious that my jaw hurt!

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Farm-grown grapes!

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Popped sorghum!

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Tons of apple pie, thanks to the Feld’s apple-picking visit and Kristin’s pie plates!

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Of course, this beautiful and intriguing pie box from BRM arrived after my pie-baking extravaganza:

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Maybe I’ll be able to break it in with some spring/summer fruits this year.

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We finished out the season with this year’s farm-to-table dinner at Erik’s farm. Welcome to the Fire Pit Fiesta!

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That “El Diablo” cocktail was no joke!

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We took a VIP tour of the outdoor kitchen setup.

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Monkfish in progress!

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We sipped and nibbled and mingled until it was time to take our seats.

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The amuse bouche was a work of art as always: crab, cucumber, and anise hyssop with charred tomato and lovage broth.

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The light started to fade fast, making it hard to capture the beauty of each dish. Just take my word that these were all winners!

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First Course: Fire pit roasted beets, carrots, and smoked Apple Street Farm ham salad with goat’s milk yogurt and kale chips; whey, caraway, and Lady Apple vinaigrette.

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Second Course: Grilled monkfish in radicchio with fried shishito peppers and arugula; Point Judith squid, pumpkin broth.

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Third Course: Wood-fired grass-fed rib eye in cracked pepper and garlic with short rib, fresh dug velvet potato, and gratin of cardoon in bone marrow; shallot Cotes du Rhone jus.

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Dessert Course: Grilled pear with vanilla-lime pots de creme and smoked chocolate ice cream.

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Plus s’mores fire pit …

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… and macaron party favor!

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Although I probably only understood two-thirds of the menu, everything was DELICIOUS. However, nothing can beat the first year’s Festival of Tomatoes.

Erik will be working at a different farm this season, so I think we’ve seen the last of the L’Espalier farm-to-table dinners, sadly. We could never afford to go on our own dime! New adventures await :-)

Sigh. Fresh, local food is just around the corner!

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