Dinner at the Farm in the Height of Sour Cherry Season
I started prep earlier in the day by brining the pork.
Here’s the brining recipe. It really helps save your butt when you’re cooking, because it makes the meat very forgiving.
I stuck the brine bucket in the refrigerator. (Just reminding you all that I have a new refrigerator that I adore. )
Then I started work on the SCF sour cherry compote. This dish was using our 58 cherries grown on our tree. I diced a shallot —
— and sauteed it in some good olive oil:
Then added the cherries —
— and some balsamic vinegar:
I let it cook down and then added some lemon zest, salt and pepper.
Meanwhile, I prepared the squash blossoms. I decided to stuff them this time. I had some goat cheese and there was chervil in the garden. I thought pine nuts would make a nice addition. So I toasted those babies up.
Then I headed out to the garden to get basil for the salad, chervil for the squash blossoms and mint for the zucchini. Oh, and to get the zucchini.
I mashed the goat cheese up, then added the chopped chervil and pine nuts, and a little salt and pepper. I stuffed it inside the squash blossoms.
Setting the table (note the tree full of apricots to the left?)
The table matches my daisies in the flower bed.
A quick look at the pretty coneflowers:
And the apricots:
The hunna waits for our guests.
I call this series “Sour Cherry Pie Cooling.”
Kelli and Patrick arrive and we open a bottle of J pinot gris that we brought back from Napa in 2003.
Horse ovaries. SCF radishes, bucheron and mixed nuts.
rests his wine glass under the geranium.
Do you like my new cocktail napkins?
Blurry Kelli and Liz:
Now comes the deliciousness:
They came out really, really good.
Time for buffet dinner!
We had grilled SCF zucchini and farmers market summer squash tossed with mint and basil.
with SCF compote:
And farmers market greens:
This shot rocks, but the color’s a little off, so it didn’t make the lede position.
Irene came over after dinner and joined us for a glass of dessert wine: