The tentative menu is as follows...
Hors d'oeuvre: Fresh baked sourdough bread and local cheeses
Salad: Spring greens salad
First course: Handmade pasta with chévre and asparagus
Second course: Maple roasted meat something (chicken, pork, or beef TBA)
Dessert: Rhubarb pie with sheep milk yogurt
I've begun assembling recipes from various sources (muchos gracias to mi madre in particular) and have begun planning where I might find all of these ingredients.
Cheese and milk products are easy - I'll get them from home (Appleton Creamery). A&B sells Maine stone-ground flour, which I can continue to use to bake bread from my sourdough starter. Similarly, I will use that flour to handroll the noodles for the pasta dish (with eggs from Appleton Creamery, as well). I've already got a jar of local honey (to use as a sweetener), from Gardiner's Honey & Pollination.
I remembered a local sea salt seller from Maine Fare a few years ago. Apparently their business took off and can now be found in local health food stores: Maine Sea Salt. Yippee!
My hope is that the farmers markets up here will be in full swing in a few weeks, so I can find the traditional May fare of spring greens, and other early spring veggies.
Herbs I can collect from the gardens at home.
I'm very excited!!
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