We still have good supplies of preserves, beans, popcorn, cornmeal, cayennes and pumpkin seeds. The onions, sweet potatoes, spuds and horseradish fill out the bulbs and roots section. We will be slicing Sibley and Musqueé squashes. The sublime Late Treviso chicories will grace the table this week.
Before the Olympian deities took over and bureaucratized the Office of Muses, there were just three muses residing on Mount Helicon: Aoide (expression), Mneme (memory) and Melete (occasion). Linda Colwell is our Melete. Whether it is a ramble or some other occasion, Linda steps in and everything flows smoothly. When Lane Sellman of the Culinary Breeding Network asked us on a hopeful afternoon in April if we could host a lunch and tour at Ayers Creek for Organicology in early February, it seemed like an reasonable idea. With our lovely Melete watching over us, what could go wrong? Nothing, as it turns out, even in week marked by torrents of rain, the sun shone and we all had a good time.
Working with Mark Doxtader and Jason Barwikowski of Tastebud, and Sarah Minnick of Lovely's 50/50, Linda showcased the fruits, vegetables and grains of the farm. While we led a tour in the fields, Linda gave a talk about the various ingredients in the lunch. One participant confided to us that he loved Linda's talk so much that he was tempted to sit through it a second time. Here is the quartet's menu:
Amish Butter popcorn with Aci Sivri cayenne
Black Radish soup
Green Posole made with Amish Butter hominy, pumpkin seeds, and sorrel
Late treviso panzanella style salad with roasted Sibley squash and kakai seeds
Roy's Calais Flint polenta with braised Borlotti beans with leeks and chicory
Oven roasted sweet potatoes
Focaccia with late summer dried green grapes
Sprouted barley toast with roasted winter squash and honey and Ayers Creek jam
Winter field greens as available: rocket, chervil, kale
Adzuki bean ice cream between Kakai pumpkin seed cookies
Chester blackberry ice cream between Amish Butter and Almond cookies
The Tastebud oven has welcomed guests to the Ayers Creek since the first ramble. This Christmas, we received greetings from a former Hillsdale regular, now residing in Portugal, recalling that day. Sami's teenage daughter was convinced rather reluctantly to fritter away a Sunday afternoon at that ramble. The walk went well for her but the high point of the day was walking into the shade of the oaks and seeing her favorite feature of the Hillsdale Market, the Tastebud oven. It always heralds a good event when Mark's truck maneuvers into position.
We hope you all have a moment to stop by the Hillsdale Market tomorrow and enjoy what Tastebud and Ayers Creek haul there.
Carol & Anthony Boutard
Ayers Creek Farm