I had meant to post these pictures two weeks ago, but life sort of got in the way. Better late than never…
This was a farm-to-table brunch potluck out at Gothberg Farms on the Skagit flats. The weather was less than perfect (cold and windy with occasional gusts of rain), but we got by with great coffee, amazing food, good conversation, wine and beer and lots and lots of oysters.
Rhonda put together a cheese board with all of her fabulous handmade goat cheeses. I’m particularly fond of her “Woman of La Mancha” spiced aged cheese, but they really are all wonderful.
There was roasted asparagus wrapped with buttery phyllo…
…and lamb sliders.
Also several beautiful salads and what I believe were sweet potato cupcakes.
And I made a rhubarb custard pie with fresh-pulled rhubarb from my garden. The custard didn’t set up quite perfectly (it never does when I’m trying to impress people), but it was tasty.
There was Hammerhead coffee from Bellingham, beer from Boundary Bay and North Sound breweries, and a selection of wine and bubbly, including runners-up from the Pacific Coast Oyster Wine competition.
And kumamoto oysters. The best.
Spring has sprung at last (although it’s raining again today, at least it’s a relatively warm rain). The tulip fields are coming into bloom (clogging up the local roads with tourist traffic), and my own garden is dancing with narcissus and muscari. We had a small brunch party this past weekend to celebrate spring/belated Easter, and it was good.
Of course, there were curried eggs (shown here without their blanket of curried bechamel). I don’t mess around with this recipe very much, because it’s so darned tasty – I especially love the fresh dill in the stuffing. I did use Mexican crema in place of the usual sour cream, since we had a big jar of it.
And the prosciutto-wrapped asparagus, which we tossed into the oven at 400° and then forgot about yet somehow did not destroy. We still don’t have local asparagus, but this was lovely stuff from California by way of our local co-op. The prosciutto adds enough fat and salt that we don’t need to add any additional seasonings.
One of our guests brought a big bowl of gazpacho, which was a fabulous idea and really delicious with the eggs and asparagus. We might have to make this a regular feature of these brunch parties. He added kernels of fresh corn, which I’ve never had before in gazpacho and really liked. We ate leftovers of this for dinner with a few poached shrimp.
Then there was pie. I did a straight rhubarb pie with a butter crust and lattice top, then we tried a new recipe from Dorie Greenspan’s Baking: From My Home to Yours for Lemon Cream Tart. The word “cream” here is misleading, as the tart doesn’t contain any. It does, however, have almost a full pound of butter in it. It was like a shortbread cookie filled with lemon curd, but very (deceptively) light and fluffy lemon curd. I was glad we had guests to help eat it, otherwise I might have done myself a mischief.
Spring is off to a good start.