Farm to Plate Dinner at Kruger's Farm

Go down the dusty road, just past the market.

Park in the field in the back and then walk over to the immense old oak tree.

*Grand, isn't it**Looking out over the raspberry bushes which are
producing a bumper crop this season*
{delicious}

Command central
{Culinary creation station}

Just as we arrive, the lamb gets laid on the grill.
The aroma is Amazing!

Farmer Don is answering some questions.

Lori Emch of Tasteful Catering
produced an impressive menu.

Opener

Sandra's Pickled Vegetables

Olympic Provisions Cured Meats

Farm fresh eggs, poached with mussels, cream,

and a hint of curry-served on Ken's Artisan Bakery toast.

*It tastes even better than it looks, trust me*

*I was going to take pictures of everything but...

I was too busy enjoying all of the good food and the excellent conversations*

Fresh greens from the garden, with Rogue River Blue,fresh blueberries, local walnuts, and a raspberry honey mustard vinaigrette.

Entrée

Grilled Leg of Lamb from Sudan's Farm marinated in a rosemary, lavender, garlic, stone ground mustard,

pinot noir, and blackberry confit.

Cedar Planked Salmon with brown sugar, orange, and Walla Walla onions.

Topped with sugar snap peas and pea tendrils.

Served over Zursun Idaho Heirloom Black Beluga Lentils,

apple wood smoked bacon, and date puree.

Kruger's slow roasted beets with local goat cheese & horseradish

Roasted baby carrots.

Finish

Italian Almond cake from the Dessert Tray (that's us!)

with Kruger's blueberries, raspberries, and blackberries

and a Goat's Milk Tres Leches sauce.

Here's Lori coming around with more lamb.

There's blue sky! Look quick ;)
Miss "I don't like beets" is willing to give them a try... albeit reluctantly.*She discovered to her surprise that she liked them.*

It's clouds.
It's Sun!
It's clouds.
It's Sun!

The cake, like everything else, disappeared too quickly for me to
get a beauty shot of it so here's one from a previous dinner.
Just change out the strawberries for some blackberries & raspberries,
and replace the whipped cream with the goat's milk tres leches reduction.

(I need to ask Lori for the recipe for that, it paired nicely with the cake.)