Our first Sunday Supper was fantastic! Nine families comprised of 30 friends ranging in age from six to 70 gathered in a picturesque backyard to enjoy a flavorful feast and glorious early-summer weather. The pictures and menu tell it all.

Big thanks to our friend Robin, owner of B&B Photography, for taking the awesome pictures!

Farmer’s Market Sunday Supper Menu

• Cranberry-stuffed citrus olives
• Olive tapenade on sliced country loaf
• Roasted red pepper baked chevre on sliced baguette
• Fresh radishes with Himalayan salt
• Green salad with roasted beets, shaved Petite Basque cheese, and shallot vinaigrette
• Frittata with leeks, steamed beet greens, potatoes and feta
• Beef roasts of sirloin and tri-tip topped with morel-sherry cream sauce
• Cupcakes of two choices: dark cocoa or lemon with candied lemon peel

Appetizers (clockwise from top): baskets of sliced bread, warm chevre, radishes, olives, warm chevre, frittata,  tapenade

Wedge of Petite Basque cheese and red wine

Spring salad, leek and beet green frittata, and sliced beef roast with morel-sherry cream sauce

Cranberry-stuffed olives with orange zest

The hostesses, Jennifer and Susan, serving dinner

 

Linguine with pesto

Take one of each: cupcakes of dark cocoa or lemon with candied lemon peel

Fragrant peonies