Whew, it's been a long month, finally had a chance to catch up on the farm today. Last of the plants should be all ripped out by the end of today. After that it will be time to re-build the drip system and get a cover crop in. Have a decent selection trimmed up now as well, will post some finished buds shots in a few days. Spend the last week working w/ NCGA and BarronA cooking up some epic food for 'The Event' - a yearly harvest party that gets put on in our area. Here was the menu for Saturdays dinner:
Passed Appetizers:
*Assorted cheeses, fruits, and crackers
*Assorted sausage bites and mustards
*Vegetarian Samosas with cilantro coconut chutney
*Mini vegetarian Egg rolls with sweet chili lime sauce
*Mini chicken quesadilla cones with guacamole
*'Wine Country Wings' - roasted quail legs topped with assorted mustards
*Tandoori Masala Axis Venison ribs with grilled Mango Salsa
*Plum poached duck in Asian BBQ sauce in Peking duck pancake with spicy kim chi.
*Scallop cone - sesame cone stuffed with sushi rice, seared scallop in sweet mayo, tobiko, crunchy seaweed.
Seated Courses:
*Mini terrine of Lobster, Lobster Mushroom, Foie Gras, and Black Truffle.
*Quail breast stuffed with Point Reyes Blue cheese, pomegranate from my garden, topped with Basalmic syrup and paired with a shot of pomegranate hard cider.
*Wild boar Osso Buco served over posole with Mole Poblano Sauce and sesame seeds.
*Red Bliss Potato stuffed with black truffle, wrapped in poached spinach, served with truffle vinaigrette, truffle oil, and black sesame seeds.
*Ice cream duo: Mexican vanilla, pecan brittle and prickly-pear puree push-up pop. Chipotle chocolate ice cream, made table side with dry ice.
