Wednesday, September 12, 2012

Farm Lunch and Blueberry Pie

Magical is the word I will use to describe
last Sunday at Carding Brook Farm

Jon and Jen allowed me to show up early
in the morning to prep for lunch

While they readied the farm for our 100+ guests
due to arrive at 2pm

My goal this year with the food was to keep it as
simple and pure as possible and to make as much 
of it as I could right there at the farm

Always, as a chef, my inspiration has come from the 
essence and spirit that emanates around fresh, local foods

Surrounded by abundance, I tucked myself into this blissful,
 corner of the barn overlooking the fields and animals

and spent all morning chopping, seasoning and tossing

immersed in the soft rhythms of a hard working
farm and it's family

The menu,

Texas Style Beef Brisket on grilled flat bread
Mesclun and Calendula blossoms tossed
in a grapefruit jam vinaigrette with fresh herbs
Sliced Heirloom Tomatoes, sea salt and borage blossoms,
drizzled with olive oil and sprinkled with herbs
Rainbow Bean Salad
New Potatoes with a creamy Roasted Tomatillo and Garlic Sauce
Blueberry Pie with Organic Blue Hill Berries and Pasture Butter
Anise Hysop "tea"

Let the party begin!

The beef was from Buddy the Bull -two huge briskets that
took over 8 hours to cook!

Live music from Isle of Jazz, that's Renee on the right playing the bass

Ed was happy as a clam at high tide, chomping beef bones all day

 The anise hyssop tea was a curious success

 David's coffee took the nip out of the air,

or did the red wine do that?

I was told the blueberry pie was "blue ribbon" good

After lunch, people strolled the farm

and hopefully left with the same feeling of peace and good fortune
that still fills me today.


2 sticks cold organic pasture butter
(pasture butter is available from May - September and is the
butter made from the cow's milk while they feed on the
fresh grasses and pasture of the season - you can find this here locally
from farms that raise grass fed dairy cows, but Organic Valley
sells a quality product available country wide)
2 1/2 cups unbleached all purpose flour
1 T sugar
1 tsp salt
4 T cold water

Place the flour, sugar and salt in the bowl of a food processor,
whir to stir, then cut the butter up into pieces and add to the flour

Process the butter into the flour until it looks like coarse meal
With the motor running, add the water 1 T at a time and
process until a soft dough forms
Gather together, divide into two balls, flatten into disks, wrap in
wax paper or plastic wrap and chill for at least 30 minutes

Meanwhile make your filling and pre heat your oven to 350 degrees

6 cups fresh or frozen organic wild Maine blueberries
3/4 cup sugar
1 tsp cinnamon
pinch of ground clove
pinch of kosher salt
3 T flour
zest of half a lemon - no white parts!
juice of half a lemon
Toss well to combine

Roll out 1 chilled crust to cover pie pan with about an half inch overhang,
fill crust with berry filling, dot with a tablespoon of butter

Roll out remaining crust and cut into strips for simple basket weave top
Crimp as desired
Bake in 350 degree oven until golden and fruit is bubbling thick juices
approximately 45 minutes to an hour

Let pie stand until set before cutting


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