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.
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.