The morning sun arrived early (about 5:30am) streaming through the windows, but our slumber continued for another 2 ½ hours even through the crowing of Mr. Rooster. Pulling up my Dr. Dentons, so to speak, I wandered into the big kitchen for my first cup of café au lait. Now if I could just remember the name of the fabulous Italian espresso machine…
Suvir had already gathered in eggs from the coop that morning and had the ¼-inch cut bacon on the grates, ready for the oven. My task involved making Mom’s “famous” biscuits for the crowd. Suvir was telling the story that just the day prior, Rose Levy Beranbaum was visiting the farm and Suvir had made her the biscuits. Rose is now a convert to the ways of Grandma Norris’ southern biscuits. Even Suvir’s technique is a riff on the original though, so I acquiesced and made them using his technique. I have to say, I still like the original recipe the best.
After breakfast, it was time for a road-trip, first stopping at a farm called GardenWorks , owned by Ron & Meg Southerland at the MacClan Farm. The barn used to house either a dairy or chicken & egg production facility. I can’t remember now which Ron had said, but it has now been converted to an “old country store.” The farm is fully operational today with flowers, herbs, potted plants, produce, and an array of other products being produced and sold right onsite.
They have a delightful assortment of jams, jellies, and other items made by local artisans as well as a selection of cheeses and meats all locally produced. In addition to their food products, they also have small giftware for sale as well. The second level of the store is set up with a wonderful art gallery. GardenWorks hosts myriad local artists providing a venue for displaying their art. Also, in the second floor is a space to dry the flowers and herbs that the farm grows for dried flower arrangements, wreaths, and such.
An interesting program that GardenWorks offers is their Raspberry Rewards Program. Started last year, they have invited guests to come to the farm during the month of October to help with the harvesting. For every pound the guest picks for the farm, they can pick an additional pound for themselves to take home. With over 2 acres of raspberries to be picked, it’s a great way to get the berries harvested and to share back with the community.
Upon leaving GardenWorks, we made our way to Saratoga Springs. Suvir had been raving about a boulangerie there called Mrs. London’s . The owner had trained in France and has brought his talents to this wonderful little neck-of-the-woods. They do everything right, down to using farm fresh eggs, of course, from heritage hens of American Masala. Their breads are delicious with their crusty exterior and airy crumb; they could almost make you weep. Oh and don’t forget the pastries! I believe we sampled them all with each one better than the last.
After eating way too much, we headed back to Hebron for the annual 4th of July parade, arriving just as the last neighboring county fire truck was passing by. So it was back to the farm for an afternoon glass of wine, a taste of the cheese we had purchased at GardenWorks and to prepare another dinner.
This time, it was tenderloin steaks with the added pleasure of lobster tails; both supplied by Allen Brothers . We also enjoyed a Caprese Salad and another batch of red potatoes and sautéed green beans. It was my turn to choose a wine with dinner. Luckily for us, there was a bottle of Pommard from Côte de Beaune of Burgundy in the wine room with our name written all over it. If you’ve never had the pleasure of experiencing this delightful, full-bodied red wine, I encourage you to seek it out at your first available opportunity. More pastries from Mrs. London’s rounded out dinner with delightful conversations with Betty and Dennis who joined us all for dinner.