Last week I took it upon myself to cook a special dinner for our farm. One benefit of being on a farm is that you get to eat the fruits of your labour everyday throughout the growing season and year. But not often does a farmer get to sit down for a multiple course meal specifically to enjoy their food. It was a perfect night for an outdoor farm dinner. The menu:
Roasted pear and butternut squash soup
Red and golden beet and Du Puy lentil salad with orange tarragon vinaigrette
Beef braciole (the Italian version of rouladen) with fried polenta and butter braised radishes
Coffee cardamom pots de creme
The two previous postings are all photos courtesy of Kylah Dobson from Rainbow Heritage Garden.