Food & Drink: Farm to table right at Home

I equate joy to a summer farm stand. Plump tomatoes, juicy stone fruit, sweet local corn – the list goes on and on. There’s nothing quite like cooking with seasonal ingredients, notably June through September. I tend to overbuy, simply because there are so many good ingredients to choose from. At my core, I cherish preparing meals for the people around me. I often make it a spectacle, complete with unique tablescapes, and custom menus printed and placed on thrifted China.

In the summer months the ingredients are the star of the show, adorning the table in bright shades of yellow and green. What better way to celebrate the season than a dinner party? When designing a menu my first stop is the farm stand. I source ingredients locally, from trusted farmers. This time around I was inspired by end of summer stone fruit, corn, blueberries, basil and mint. I also found some standout heirloom tomatoes that will lend to the perfect starter. After visiting my local fish monger and grocer, I’m excited to piece together a menu leaning into summer’s best.

My table will be draped in fresh summer wildflowers and a vintage linen tablecloth that I thrifted. I typically add candlesticks and tea candles (unscented always). The menus will be custom watercolor (thank you, Etsy), featuring the starter, entree and dessert. I’ll put out a nibble board for my guests to enjoy with their bubbles, as I prep the meal. Today we’ll enjoy a mix of semi-soft cheeses, curry roasted cashews, figs and homemade preserves.

To start our meal together, a simply seasoned heirloom tomato salad with fresh herbs and good quality olive oil. I cut my tomatoes in wedges rather than slices, and give them a good sprinkling of Maldon salt and cracked pepper. Finish the dish with a hefty pour of your favorite olive oil (mine is Frankie’s 457), and enjoy with crusty bread. I’ll serve a good French Sauvignon Blanc and bubbles with this meal.

For our entree, we’ll enjoy fresh pasta dressed in a simple corn and butter sauce. I find that people are intimidated by the idea of making pasta from scratch, but I truly can’t recommend it enough. Good quality flour (I use King Arthur), and pasture raised eggs will lend to perfect pasta every time. (I prefer pastured eggs because they have a beautiful golden yolk, and this really shines through in color and flavor). This quick summer sauce cooks down to a creamy, savory, sweet dressing for our homemade pasta. Top with thinly chopped basil, and cracked pepper. If you prefer a protein, consider lobster or shrimp. (I opted for butter poached lobster!)

For dessert, stone fruit. I combine imperfectly quartered nectarines and plums, a heaping handful of blueberries, a little lemon juice and brown sugar. You can use this mixture within a pie, a galette, a crumble, a cobbler – the choice is yours! I go with mini crumbles for the cute factor (plus, they’re easy to assemble and bake). Fill ramekins with fruit filling, and top with crumble (flour, brown sugar, vanilla paste, good quality butter). Add an extra sprinkle of textured sugar for the crunch factor. Bake until golden and bubbling, serve with vanilla bean gelato and thinly sliced mint. Simple, and incredibly delicious.

Head to your local farm stand, get inspired by the ingredients around you, and enjoy them over dinner with friends and family. There’s nothing better than a summer meal!