Food

Scapes and updates 

Hi, friends. We are still planting in the garden. Because of a lack of harvestable material, it may be a few weeks until we return to market.

The good news is that things are starting to sprout!

In the meantime, we do have garlic scapes. Is anyone interested? Let me know.

Not sure what garlic scapes are? They are the flower stalk that garlic produces. Gardeners harvest the scapes so the the garlic plant focuses on forming a nice, big bulb. Plus, scapes are 100% edible! Delicious raw (as in salads) or used for cooking with any dish that calls for garlic. Scapes have a mild, garlic flavor.

Music and Mom’s Day

After seemingly a month’s worth of rain in just a few days (and nearly a year’s worth of waiting), I obsessively watched the weather, anticipating Saturday.

This weekend was a fun-filled couple of days full of friends, family, great food and art.

Saturday featured my favorite local (Blacksburg) artist as we welcomed Kat Mills (Polys) to Pear Tree Hill Farm. The weather held (and we exhaled after a few rain drops fell, wound up with sunburns by the end of the show, and saw double rainbows before dusk).

Double bows

Double bows

Rain and sun

Rain and sun

Friends and family came out.

Enjoying the moment

Enjoying the moment

Food and good cheer abounded.IMG_2517

Then sweet music filled the air.

Kat Mills - farm concert 2016

Kat Mills – farm concert 2016

Awesome live performance!

Awesome live performance!

Many thanks to everyone who came out, brought food and beverages, and filled the tip jar. What a great day. We really must do this again….it is the ONLY way to fully enjoy our local talent. Kat Mills, thanks for sharing yours.

Relaxxxxxed.

Kites. Dogs. Fire pit. S’mores.

Atticus has a girlfriend

Atticus has a girlfriend

Saturday was a great day.

Ccilllllll

Chillllled

Sunday continued the good feelings as family gathered at the farm and we gave thanks to our mothers. Dogs ran about, albeit much slower than on Saturday. Fresh trout was smoked on the grill and some great leftovers from Saturday were revisited. Thanks to both moms for joining us for the concert and for a casual Sunday that still gave us some sunshine and joy.

We hope you and yours had a great weekend and special mother’s day, too.

Finally reaping some bounty 

 It’s been remarkably warm. Spring fever is in full swing. I want fresh green, leafy things.  I’ve not peeked under the row covers in weeks…may be a month and a half. 

  So pretty!

So excited! 

 Finally reaping some bounty!

Let’s dig in!

Farm to table harvest dinner at the Palisades

We had the most amazing dinner last night thanks to the Palisades Restaurant (Eggleston, VA) and Chef Kevin White + crew.

It was a harvest, farm to table dinner to which the restaurant invited area farms to not only provide their wares but to join guests at a sit down meal! The dinner was 6 courses along with wine pairings…it was creative, artistic, and a culinary party in my mouth. What a job very well done by all. The chef explained the various courses and introduced the participating farms that were featured in the dish. We made new friends and ate some wonderful foods. What an honor for us to be there.

Here are some highlights (sorry, no appetizer pictures because I was too busy eating them and forgot to document their presence)…

The lineup

The lineup

For appetizers, the goat riblets from Hoof Hearted Farms were tender and flavorful. There were pickled pepperoncini peppers that went around, some stuffed with cheese, that were amazing. Alas, mouth was full and pictures were forgotten. BUT…the next course of soup I did capture. The Chef made a hearty, flavorful broth of the pork bones from Reliant Farms and added some small cubes of our apples. Luscious. Full bodied. I wanted more.

Pork bone soup with apples

Pork bone soup with apples

For the salad course, the Chef deconstructed a B-L-T using flavorful microgreens from Stonecrop Farm, a mix of tomatoes, pickled onions, amazing pork belly bacon from Woods Hole Farm topped with a pork belly mayonnaise. Oh. My. God.

Deconstructed BLT

Deconstructed BLT

We have barely put a dent in our potato crop, and we donated many to the cause. Purple ones. Red ones. Fingerlings and russets. The crew made a blend and stuffed a homemade pastry to make one of the best pierogis I’ve ever tasted in my life…topped with a BBQ beet sauce from Stonecrop beets. The smoky beet flavor was great.

Best tasting pierogi

Best tasting pierogi

IMG_8072

Pork belly hash

The next dish was one of my favorites. The pork belly from Woods Hole was braised then sautéed to create a crisp skin to it over sautéed mix of peppers and potatoes with a chili sauce, this hash was excellent in its richness and simplicity. I could’ve eaten another plate…

Although the stomach was starting to fill, I had no problem finding room for Caribbean Jerk Pork. With pork shoulder from the French Family Farm slow cooked and tender as can be, the spices and seasonings were tamed with Shady Pines goat milk made into a yogurt rice pudding that the pork rested upon. Amazing.

Caribbean jerk pork

Caribbean jerk pork

Pants were feeling a little tight at this point, but who could say no to a final round of a rustic apple tart? Pastry Chef Devin can do wonders with a basic apple. Topped with caramelized pecans and ginger, the pastry of this tart was buttery and delicious. Who in the heck has ever had apple anything with CHEDDAR CHEESE ICE CREAM? That’s right…the ice cream was excellent.

Rustic apple tart

Rustic apple tart

What an amazing night. These folks are very talented. It was a wonderful night, and we thank the Palisades again for inviting us to participate!