It has finally happened! Our first Farm Dinner took place Sunday July 26 at Storytree Farm. Anne and Nelson were fantastic hosts and I can't imagine a more perfect evening (except for the heat). The menu consisted of a 4 course meal starting with Chilled Pea and Mint Soup, a freshly picked salad of Mixed Greens and Cherry Vinegarette, Grilled Polenta triangles with sauteeed Summer Squash and Chard and for dessert Grilled Peaches drizzled with fresh Cherry Puree. Mmmmm. This has been a long time coming and it was a real treat to invite my friends and get their input. Everyone was so excited. Barbara Hill did an amazing job with the photos --- she is truly a talented woman, capturing all of the guests and the beautiful surroundings of the farm. Speaking of the farm, that is how the night began. Nelson and Anne took everyone on a tour of the farm and explained different methods of gardening, what kind of produce they have and talked about their CSA. Which, by the way, consistently sells out every year.
Lisa did a wonderful job setting up the tables and decorating, she really has a gift for that. I was lucky to get to spend most of the day in the cool house prepping for the dinner and drinking limeade with Nelson. That didn't last long, however because once 6:00 got there, it was game on. The bowls were chilled in the cooler waiting for their moment to shine. We ladled out the soup and topped it with fresh chives and vegan sour cream. Oh, I forgot to mention this was indeed an all vegan meal. When the tour was over everyone went to the table and started enjoying the refreshing flavors of the chilled yumminess. Once that course was finished, out came the salad made with Arugula, Beet Greens, Broccoli Leaves and Cucumbers topped with a fresh Cherry Vinegarette I made that day. There was a subtle spiciness in the salad that really complimented the sweet cherries. While the guests were enjoying the salad, I started grilling the Polenta and sauteeing the delicate squash Nelson had picked for me. We plated the veggies and topped them off with two polenta triangles. This dish was a huge hit! It was creamy and crispy and really perfect. For dessert, out came the peaches, fresh from Firestone Farms. I topped them with Cherry Puree that truly celebrated their sweet flavor.
Are you hungry yet? I hope so because we plan on doing this about 8-10 times a year, honoring the different seasons that the Pacific NW has to offer. We will be working on different farms throughout the County and showing people what can be done when you combine Farmer and Chef. The details still have to be lined up but it looks like we will have another dinner soon! I will be posting all the details on my website www.adinnertogether.com along with reviews of the first dinner. If you have any comments, questions or anything, just let me know. I would love to hear from you.
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