The dining room is prepared and ready for the guests to arrive.

The dining room is prepared and ready for the guests to arrive.

The amuse-bouche was a "Chips and Salsa" dish with salsa gelée, tortilla foam, and a cilantro leaf on top.

The amuse-bouche was a “Chips and Salsa” dish with salsa gelée, tortilla foam, and a cilantro leaf on top.

Here you can see the chilled sweet corn soup with cucumbers, squash, mint, prawns, & crème fraîche.

Here you can see the chilled sweet corn soup with cucumbers, squash, mint, prawns, & crème fraîche.

The "Caprese Salad" had heirloom tomatoes, house pulled mozzarella riboons, basil, & a balsamic gel.

The “Caprese Salad” had heirloom tomatoes, house pulled mozzarella riboons, basil, & a balsamic gel.

The main course smoked chicken with white beans, peppers, Hendrick House farm kale, & house made butter.

The main course smoked chicken with white beans, peppers, Hendrick House farm kale, & house made butter.

For dessert, house made basil ice cream, blueberries, & a raspberry fluid gel served in an almond basket.

For dessert, house made basil ice cream, blueberries, & a raspberry fluid gel served in an almond basket.

And lastly, Ann surprised our guests with a s'more mignardise.

And lastly, Ann surprised our guests with a s’more mignardise.

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Hendrick House

Farm to Table Dinner

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Farm, Journal, Update

To-may-to To-mah-to

Break out the Duke’s mayonnaise and bread because the tomatoes are in!!! First to the races are the Juliet’s (Roma style) and cherries. We have been anticipating this moment for months and are ready for the summer diet of tomato sandwiches.

I hate to overshadow the rest of our crop because the green beans, kale, chard and peppers are also quite delicious!!

Kevin and I continue to do damage control on the leaf spot and blight that have hit our peppers, chard and tomatoes. It hasn’t gotten worse and we seem to be managing it with the copper hydroxide that we have been applying every week.

Yesterday, we debated keeping these guys and racing them, they've gotten that big.

Yesterday, we debated keeping these guys and racing them, they’ve gotten that big.

We have also been fertilizing with fish emulsion and controlling the spread of tomato worms with BT every seven to ten days. Aside from the monster tomato worm I found weeding today, we have not seen much evidence of them. I think this somewhat has to do with catching them early and mostly to luck! We will take what we can get :-).

We received a heavy rain storm on Sunday and while that is good for the crops it means more weeding for those of us who grow organically. Kevin and I have turned it into a game to see who can find the biggest weed!

Kevin will be hard pressed to beat this one.

Kevin will be hard pressed to beat this one.

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Hendrick House Farm Salad

Beautiful salad featuring Hendrick House grown lettuce greens and cucumbers, tossed in house made vinaigrette and whole grain croutons. Yum yum.

Farm

Hendrick House Farm Salad

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Farm, Journal, Update

Downy Mildew Gets Us Down

Kevin and I are waging guerrilla warfare out on our plot. We have spotted the enemy and are seeking to destroy. The enemy in this case are the squash bugs, tomato worms, fungus and bacteria. Last week was a sad week due to the forced destruction of all of our basil plants. We took the weekend to recover and now feel as though we have the upper hand (at least for a couple days). We have started destroying the bugs by hand that are trying to destroy our cucumbers bed. I have been told and also researched that this is truly the best organic method (if you are able to catch them before they mate). Suprisingly, there are more squash bugs than cucumber beetles.
tomato
Maybe it was mentioned in a previous post but we had a bacterial leaf spot attack our peppers and early blight that hit our tomatoes. We have had very moist somewhat cool weather (up until now) for this growing season. This is a perfect environment for the rapid growth of fungus and bacteria. I was fortunate enough to befriend Zack Grant who farms the student sustainable farm. He was able to put our first dose of copper hydroxide on to our peppers which slowed if not stopped the spread of the leaf spot. We are now trying to apply this copper hydroxide every 7-10 days. It seems to be working very well.
We have a lot of peppers and tomatoes which we will start harvesting at the end of this week (just in time for Hendrick House’s farm to table dinner)! We also had our first harvest of green beans today. I am very excited and we are predicted to have a large quantity, as long as Kevin and I can stop snacking while we work. 🙂
downy-basil

Pulling up the basil. Sad face.

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Farm, Update

Banana Peppers

The banana peppers are starting to come and they are coming in strong. We have a number of different peppers that are going to be coming in, and these are the first to start hitting the vine.

One of the things we did since we’re growing our food practically down the street, was we got to pick whatever variety of pepper we wanted to plant and how well it travels was never a concern. We can’t wait to see how the rest of the peppers come in in the following weeks.

pepper-2-stage

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