A Country Dinner

September 30:

I spent the Afternoon with Mother in town today. When I arrived home, a Country Dinner awaited me. The aroma greeted me when I walked in the door. Richard had fixed Baked Ham, Scalloped Potatoes, and Greens.

As a brief introduction to the discussion of these wonderful Culinary Delights, we 3 C's on Butterfly Hill Farm are meeting our goal of eating mostly "Local Foods". That includes Foods we grow or those that are grown by Local Farmers. This is surely witnessed in this Feast.

The Baked Ham was processed at a local Meat Market. At the table, it was served up with sides of Apple Syrup and Peach Jam, both of which we had made. The Scalloped Potatoes included Veggies from our Garden (Potatoes, Leeks, Thyme, Parsley) and area Farmers (Leeks, Garlic, Onions). The Lemon Grass was from Kristina and her Family from their Family Farm. The Sauce included Organic Cheddar Cheese and Whole Milk from a Local Dairy. Richard used Flour to thicken the Sauce.

I love those Greens. This year, we had difficulty growing Greens. We just didn't get them planted because of the slow season and just too much to do. And then we looked around. Lamb's Quarter was prolific. This robust Plant is a Common Weed many People speak of with disdain. At the same time, it is a wonderful cooked Green. So we took the easy way out. We put away our Spinach Seeds, and harvested and froze Lamb's Quarter. Nature provided it. How easy was that?

Having a Meal especially prepared by those who love us is such a Gift. Eating in a Restaurant is not the same. In my book, such Food doesn't measure up. To top that off, the Meal was pure Country with mostly Local Whole Foods, no chemicals, and just the way Nature intended. It just doesn't get better than that.

Thanks, Richard!