Appetizer:
Chilled Cucumber Soup
(with wild dill, parsley, foraged purse lane, scallions, and mint sprigs)
Salad:
Fresh lettuce greens, rainbow chard, tomatoes, cucumbers,
+ homemade dressing (yet to be determined)
Main Course:
Tomato-Basil Frittata with fresh chives, garlic
with a side of grilled sweet corn, beets and summer squash
(seasoned with garlic, sage and onions)
Dessert:
Musk Melon bowls containing homemade garden mint ice cream
topped with warm plums foraged using the Urbana-Champaign Fruit Trees Goodle map (marinated and baked in the canned peach jam from July Canning Workshop)
finished with local fennel sprouts
Libations:
Peach Wine
Strawberry Wine
Katy's Special Punch
Peppermint and Lemon-Mint Tea
*maybe some home brew beer as well.
Chilled Cucumber Soup
(with wild dill, parsley, foraged purse lane, scallions, and mint sprigs)
Salad:
Fresh lettuce greens, rainbow chard, tomatoes, cucumbers,
+ homemade dressing (yet to be determined)
Main Course:
Tomato-Basil Frittata with fresh chives, garlic
with a side of grilled sweet corn, beets and summer squash
(seasoned with garlic, sage and onions)
Dessert:
Musk Melon bowls containing homemade garden mint ice cream
topped with warm plums foraged using the Urbana-Champaign Fruit Trees Goodle map (marinated and baked in the canned peach jam from July Canning Workshop)
finished with local fennel sprouts
Libations:
Peach Wine
Strawberry Wine
Katy's Special Punch
Peppermint and Lemon-Mint Tea
*maybe some home brew beer as well.
1 comment:
Looks tasty! I can throw in some blanched pole beans to the salad. Also, I can't wait to try those plums!
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