Sunday, May 12, 2013

farmtable dinner

Hosting a farm table dinner was a wonderful first for us ~ from the beginning planning stages to the very end! The majority of the food was raised here at the farm, the rest was purchased as locally as possible and all naturally grown. How fun it was to pull together a bit of the community with food. The farmhouse front porch was filled with beautiful friends - both new and old, tasty food, a warm spring breeze, sweet music and laughter..we were honored to be hosts to such a lovely evening!


our children and our guest servers for the evening



Rosemary, lavender and oregano herbs fragranced the tables.

Our sheep & goat milk cheeses were served with every course - a favorite was the Spinach, Artichoke & Goat Cheese dip:
8/9oz frozen spinach
1/4 cup water
1 can(4oz) artichoke hearts, drained
1/2 cup parmesan cheese
3oz goat cheese
2 tablespoons sour cream
2 tablespoons mayo
salt/pepper to taste
Put frozen spinach in a pot with water - bring to a simmer and cook until spinach is defrosted. Drain in colander pushing out all excess water. Finely chop artichokes and add to a medium sized bowl with parmesan and goat cheese. Add the spinach and stir in the remaining ingredients. Scrape into an oven proof bowl and broil for 8-10min until the top is lightly golden brown. Served with chips or crackers. YUM!
salad greens topped with sheep milk feta and balsamic vinaigrette
Balsamic Vinaigrette:
1/2 cup balsamic vinegar
2 tsp dark brown sugar
1 tablespoon chopped garlic
1/2 tsp salt
1/2 tsp black pepper
3/4 cup olive oil (I also used grapeseed oil)
Mix well and shake before serving

Savory Sweet Potato Soup:
1 cup chopped celery
1/2 cup chopped onion
1 tablespoon olive oil
3 medium sweet potatoes
3 cups chicken (or vegetable) broth
1 bay leaf
1/2 tsp basil
1/2 parsley
1/4 tsp salt
In a dutch oven, saute celery, onion and oil until tender. Add remaining ingredients, bring to a boil then reduce heat and simmer for 25-30min until potatoes are tender. Discard bay leaf - cool slightly. Process soup lightly in small batches in blender and then return to pan.
sweet white wine from Rosemont Vineyards & Winery

  Three things are needed for a good life, good friends, good food, and good song.  Jason Zebehazy
pit slow cooked pork ~ rosemary potatoes & crisp asparagus with pineapple was the main course
For dessert we served a pound cake made with our farm fresh eggs, strawberry goat milk ice cream and sheep milk fudge.
My SMudge Recipe:
4 cups milk chocolate & semi sweet chocolate chips
10oz of sheep milk
dash of salt
2 tablespoons of butter
3/4 cup chopped walnuts
1 1/2 teaspoons of vanilla
In saucepan over low heat, melt chocolate chips with the milk, butter and salt. Remove from heat and stir in nuts and vanilla. Spread evenly into a wax-paper-lined 8 or 9 inch square pan. Chill until firm. Rich chocolate goodness!

"How did it get late so soon?" Dr Seuss