One of the great things about living in Colorado is the great access to farm-fresh produce during the summer. From fresh corn to fragrant tomatoes, everything seems to be in season right now, so we decided to take advantage of the abundance of wonderful food at a summer “Farm to Table” dinner party last weekend. The meal featured local, organic produce and flowers, and herbs and other goodies right out of the garden!
Our friend Robin, of Robin Cain Photography, was able to come and photograph the festivities. She’s such a talented photographer–check out her blog or site if you’re looking for a Colorado wedding or portrait photographer!
It’s such a great feeling to work with farm-grown produce, especially when you know where it came from. It doesn’t have to be fancy (as you’ll see here), but be inspired by the flavors of the season!
Above: Salami, figs, and a goat cheese spread.
Warmed goat cheese spread:
Simply combine equal parts cream cheese, marinated feta, and goat cheese; add whatever herbs you have on hand (I used chives and thyme; but rosemary would be a wonderful addition!) and bake in dishes at 350 degrees for about 30 minutes, until hot and bubbly. Serve with crusty baguettes or crackers.
Our cat, Butters, had a great time with all those savory smells!
Above: These wonderful fingerlings came from a local farm and were seasoned with garlic and rosemary, roasted in olive oil.
Slice fingerlings thinly. Drizzle with olive oil, fresh diced garlic, and thyme, rosemary, or other favorite herbs. Roast at 400 degrees, in a single layer on a baking sheet for about 25 minutes, or until browned and slightly crispy. Finish with a dusting of sea salt.
We finished off the meal with a delicious dessert of lemon curd cakes, drizzled with lemon syrup and dolloped with a creme fraiche whipped cream, poppy seeds, and a sprinkling of pistachios. The best combination of salty, sweet, and tangy–and a perfect end to a summer meal! Recipe via Food & Wine.
What recipes are you enjoying this summer?