Sarah, my Sous-Chef, recently made this cake for a local business owner’s 70th Birthday. They wanted a golf theme, and I think she pulled it off. Sarah not only makes cakes like these from scratch, but also alll of our fresh baked bread and crackers. You really don’t find things that are homemade like that anymore.
Anyway, I really just wanted to show you the cake.
I’m have another lamb coming in next week. I’m getting excited for it because we just ran a dish last night that was a “filet” of the lamb saddle, marinated in fresh garlic, basil, rosemary and thyme, then seared and finished with a minted tomato marmalade. It was really good!! Maybe you’ll get to try it, too.
Check out this Luna Moth that I found relaxing on our hammock enjoying the nice day. She was there the whole afternoon. Later on, I moved her to a bush so a bird wouldn’t be able to find her as easily. I think she was pretty happy during her stay with us. In other nature news, the Mountain Laurel and Rhododendron are starting to bloom, I think they got jealous of how pretty their cousin, the Azaleas, looked last week. I’ll put some pictures up when they are in full bloom.
It has been so relaxing up here in Eagles Mere lately. It is nice to be the place where everyone goes to get away from all of the craziness of the world.
Speaking of craziness, I heard there was another e-coli outbreak, including parts of Pennsylvania. It doesn’t shock me considering the methods used in mass-producing things like salad greens. It is definitely something you won’t get here. You don’t ever hear of the local farmer recalling his lettuce because of E-coli or other bacteria.
We get our lettuces from a place called Northern Tier Greens that grows great lettuce varieties year-round. It is all hydroponics and organically grown. They are located near a landfill and they use the methane to generate electricity. So much, in fact, that they can heat the water and green house and run the lighting, and still have more electricity to pump back into the grid. To complete the circle and be sure to waste nothing, they send all of the greens that are past their prime or over-ripe to a worm farm!! I love the efficiency. It is a small operation, so there are just a few employees who take extreme care when working with the greens. It is a great pleasure to work with a local business that is so environmentally and nutritiously aware, and we take pride in the fact that we KNOW we won’t get you sick. If you want to avoid getting food-borne illness, start with buying raw products from your neighborhood farmers and farmers markets, and eat at restaurants that do the same. Ask where your food comes from and try not to support the places that use well-traveled and massed produced greens, they are only thinking of their bottom line, not your well being.
That is my update for now, I’ll be back with some pictures of the flowers as they bloom.