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Tidbits & Nibbles #10

August 1, 2014 by Kay Leave a Comment

TGIF my loyal followers!

Can you believe it’s August 1st? I am in shock, where has the summer gone? I guess I need to make a point to enjoy the rest of summer before it flies by me.

Do you have any plans for the weekend? If so, I hope you enjoy your weekend. I will be starting the canning season and on the agenda this weekend is Dilly Beans. Are you familiar with Dilly Beans? They are pickled green beans, a great way to preserve the vegetable.

This past Sunday I attended a Farm Dinner at Park Ridge Organics and let me tell you, it was such a fantastic meal. A Farm Dinner is a connection between farm and food. Fresh vegetables are picked from the fields and a chef creates recipes with the vegetables and prepares the dinner on site.

Tables are set up in the fields, or in our case, inside the barn (the weather wasn’t cooperating for an outdoor dinner). There were 60 people in attendance. Along with the courses, a wine and beer are selected to go with each course. Here are photos of the dinner, each photo will give a description of the picture.

Enjoy!

Kay Signature

 

 

 

Beautiful flower arrangements

Beautiful flower arrangements

The appetizer; a cherry tomato stuffed with pea pods, oil & cheese.

The appetizer; a cherry tomato stuffed with pea pods, oil & cheese.

The appetizer; Cajun stuffed Mushrooms

The appetizer; Cajun stuffed Mushrooms

Everyone had to bring their own plate. I chose a platter that was given to me by my husband's grandmother.

Everyone had to bring their own plate. I chose a platter that was given to me by my husband’s grandmother.

Green Bean Salad with lettuce, walla walla onions, cherry tomatoes, cheese and macadamia nuts.

Green Bean Salad with lettuce, walla walla onions, cherry tomatoes, cheese and macadamia nuts.

More beautiful flowers and a Nectarine Sangria.

More beautiful flowers and a Nectarine Sangria.

Pork two ways; pork loin and slow roasted pork shoulder. A side of cheese grits and caramelized kale.

Pork two ways; pork loin and slow roasted pork shoulder. A side of cheese grits and caramelized kale.

The Menu

The Menu

For Dessert; wine marinated cherries, raspberries with oatmeal crumble and to top it off, celery & lemon balm ice cream

For Dessert; wine marinated cherries, raspberries with oatmeal crumble and to top it off, celery & lemon balm ice cream

Happy Guests!

Happy Guests!

Here are this week’s nibbles! Click on the blue words to be taken to the recipe.
This drink will quench my thirst on a hot summer day.

I have a ton of raspberries ripening right now, here is an idea to preserve them.

I want to make these healthy muffins with my raspberries too.

Tomatoes are about to be picked in our garden, I want to make this dish soon.

Wine & Burger in one, yes please!

Wine & Dessert in one, you bet!

This breakfast item looks so fancy and equally delicious.

 

 

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Filed Under: Tidbits, Uncategorized Tagged With: Nibbles, Tidbits

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