On Friday, we attended a Farm to Table event at a winery. Cheese, crackers and grapes were set up under the pergola with local wines. There was a “Plan B” if the weather didn’t cooperate, but we were fortunate to enjoy one of the most beautiful evenings of summer and surrounded by the beauty of the expansive winery landscape.
A delicious local meal and memorable evening that we’ll never forget. We were a group of six, and our dining companions new and old shared family style platters of delicious, seasonal and local food.
We sat at the long table with stunning vases of sunflowers down the center of the table, and there were several round tables of eight. The winery used the vases of sunflowers again last evening for a Hospital Gala.
I was inspired with ways to prepare my fall harvest CSA local farm share. The garlic parmesan swiss chard, bourbon glazed carrots, buttery rosemary roasted potatoes and roasted butternut squash with apples will be on our fall dinner menu. In the photo below, we enjoyed mixed greens with edible sunflowers, toasted sunflower seeds, apples and an autumn raspberry vinaigrette with honey cornbread muffins.
Thanks for stopping by!