One thing you need to realize about dinner in this house, ANY dinner, is that it’s a bit of a process.
First, there’s the harvest, then the impromptu semaphore dance with the leeks.
Then, there’s the lengthy discussion about meat or no meat in this dish: we went with meat.
Then, unseen, the kitchen fairies made pate brisee. Salad. Soup. Galette, and pie.
- Mache salad with Long Keeper carrot, toasted scavenged walnuts and non-local but homemade mustard vinaigrette (our herbs, shallots)
- Chicken soup (our bird, Scarlet Nantes carrot, Golden Self-Blanching celery, Copra onion, our herbs)
- Leek galette (2 Bleu de Solaize leeks, one cube smoked pork belly, thyme; spelt flour/butter crust)
- Pumpkin pie (spelt flour/butter crust, Amish Pie pumpkin, our eggs, cream from our milk share, and nonlocal spices)