This Week @ The Farmhouse

Friends, Jane & Warren Reynolds of Chase Road Growers in Thompson assured me that YES! corn is ALMOST ready ... hopefully by weeks end.  Our flowers come from their giant flower fields.  Need beautiful, fresh flowers?  Check them out!

Lopresti Farms in Preston, CT provides us with our early tomatoes.  Grown in the ground in open-sided greenhouses they are the best option until field grown ripen in early to mid August.

Monday, Judy from J&D Farms dropped off beautiful zucchini and basil - and with a bumper crop of cukes has twisted my arm into making pickles.  Yikes!  Like we don't have enough to make.  Monday's prep crew made from scratch (and I mean from scratch):
Bar-B-Q Sauce  --  Ivory Bar-B-Q  --  "Dans" Mustard  --  House Ketchup --  Kung Pao Sauce
14 Ingredient Wing Sauce  --  Ricotta Cheese  --  Cheese Sauce  --  Mona Lisa Marinara
Bolognese  --  Onion Soup  --  Caesar Dressing  --  Greek Dressing  --  Red Wine Vinaigrette
Lemon Aioli  --  Sweet Pepper Aioli  --  Citrus Aioli  --  Green Goddess Dressing
Rance Dressing  --  Blue Cheese Dressing  --  and now.... PICKLES!

Mike Heckendorf of Hamlet Hill Farm in Pomfret brings us the sweetest, most tender baby basil.  Because we are not a fancy micro-green type of restaurant, he lets it "grow up" for us.  Right now we are getting thyme and sage.  We are counting the days until his organic heirloom tomatoes are ready.
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