Farm Stand to Table Entertaining

While we were dying to see how the Old Salem Cobblestone Market was voted #11 in the country after only 8 weeks of operation, we were on a mission. On Monday evening we were entertaining my friend's guests from France along with a few other friends. What do you feed the French? Mexican of course, so we purchased as many of the ingredients as we could from the producers only market, filling in with avocados, tortillas and some Americana for dessert.

In honor of the French I used sunflowers. I love the French word  "tournesol," which means turning to the sun, it has such a beautiful and spiritual connotation. Sunflowers are notoriously difficult to arrange, but I took a tip from Mrs. R.'s Thanksgiving table and arranged them individually in bowls and in my collection of Mottahedeh tulip vases.

I made chicken enchiladas in two versions. Enchiladas verdes with fresh tomatillo sauce and enchiladas con queso. Using a variety of farmers market chicken thighs, corn, chiles, and of course heirloom tomatoes, I kicked up the basic recipe I use from Cooks Illustrated. May I add, Cooks Illustrated is the best place to begin for the perfect concoction. I also use Epicurious extensively and keep my recipe files there that I share with my brother and daughters so we  can combine our tours de force.

I hope you are not sick of my antipasto platters, but it is the joy of summer for me. I live for the heirloom tomatoes, braised skinny asparagus, cucumbers, avocados, fresh basil and my secret favorite dressing--Le Martinique Blue Cheese Vinaigrette. As my readers know, I love to have parties with the children. This crowd was a pleasure to have as they were adorable and quite happy to join in with the adults.

The middle child's t-shirt says: 

I' Am 

Simply

The Best

I was very happy to have done all the dishes the night before, so I rewarded my self with my favorite summer breakfast!

Ingredients: 

1/2 slice of Mestemacher Sunflower Seed Bread

Goat Lady Basil and Garlic Goat Cheese Spread

Heirloom tomato 

Avocado

Fresh Basil/Salt/Pepper

Poached Egg

Prosciutto 

You can also melt a piece to cheese over it under the broiler if you like

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More Later!! 

xoxo

Liz