At some friends' house (we brought French toast bread pudding made with local bread, milk, eggs, and maple sugar)
Kids had grilled cheese sandwiches (Cabot, VT), carrot sticks (Drumlin Farm, MA), and pears (Charlton Orchards, MA)
Adults had pear wine (Russell’s Orchards, MA), arugula salad (Drumlin Farm, MA), and cheese plate (blue cheese from Great Hill Blue, MA; camembert from the Old Chatham Sheepherding Company, NY; smoked haddock from Nantucket Wild Gourmet, MA) with whole wheat toasts
In typical fashion, we all gorged ourselves at our friends’ house, carbo-loading on coffee cake, scones, and lasagna. I suppose now would be a good time to confess that we’ve added King Arthur Flour into the mix. We’re still using the organic flour made from whole wheat grown by Wood Prairie Farm in Maine, along with their rye and rolled oats, but, damn it, sometimes I want white flour.
King Arthur gets their wheat from the Midwest (and a small amount from upstate New York), but the company is located in Vermont. It was actually started in Boston in 1790 (it’s the country’s oldest flour company) and is fully owned by its employees. Plus, it’s really good flour. Can I stand behind them? Yes, I can. Moving on.
Since I LOVED the smoked bluefish from Nantucket Wild Gourmet, we tried the cold-smoked haddock this time. I liked it not as much. Are you supposed to keep the skin on or peel it off? I didn’t know, but it was too chewy with it on, so I decided to painstakingly peel it off. Still chewy, though, like fish jerky. Not my favorite. I’m all about their bluefish. Russo’s, please restock.
I know I said I was sticking to New England, but the Old Chatham Sheepherding farm is right over the border of Massachusetts in New York, and so it’s actually closer than some parts of New England. Plus, we visited them many years ago, before we were really paying attention to local farmers, and we were impressed. Love their cheese, love their yogurt.