1 One morning's pretty breakfast table was set in the dining room using old Ginori china. There were glasses of fresh squeezed orange juice.
2 This is Cheryl DuLong, one of the property managers of Skylands, manning the stove and frying up some Canadian bacon.
3 Canadian bacon and apple wood smoked bacon - Yum!
4 Meanwhile, in the baker's pantry, four professional waffle makers bake simultaneously. When you're feeding waffles to a crowd, you need multiple machines.
6 Eggs, any style, were offered. This is one egg over easy served on old diner-ware from Maine.
8 The eggs are cooked in a non-stick skillet until nearly set, then seasoned with salt and pepper, topped with tomatoes and cheddar, and placed under a broiler until the cheese melts and is bubbling.
9 This delicious and rich maple yogurt is from our friends at Smith Family Farm in Bar Harbor.
10 A platter of those great waffles
11 With sweet butter and local maple syrup, what could be better?
12 Another place setting - another meal
13 With homegrown beets, Pierre made this wonderful chunky borscht.
14 Of course, it was topped with a dollop of crème fraiche.
15 Between the garden at Skylands and my farm in Bedford, there were plenty of tomatoes to serve and to cook with. These are all heirloom varieties, which have great taste and texture.
16 These tomatoes are called Tigerella, an heirloom variety known for prolific plants with unique striped fruit. The green ones are actually ripe.
17 Pierre used quite a few of those tomatoes in this lovely dish of linguini served with a confit of tomato. The confit is made by peeling the tomatoes, slicing them in half lengthwise, and squeezing out the seeds.
18 The tomatoes are roasted on an olive oil-coated sheet pan with thinly sliced garlic, salt, and pepper in a 200ºF oven for 2 hours or more, until they are tender but still able to hold their shape. This pasta was really good!
19 Pierre grew up in the farm country of Alsace, France and really appreciates that he can go into the garden and pick so much beautiful produce for the meals he prepares.
20 Rosy red chard and vibrant carrots
21 Prepped red torpedo onions, carrots, corn, cucumbers, and the chard with leaves removed from the stems. Chard is like getting two vegetables in one since the leaves and the stems are so different from each other, yet so tasty.
22 A magnificent platter of sliced heirloom tomatoes, thinly sliced onions, basil, and a tangy vinaigrette
23 This year, the artichokes in the Skylands garden are unbelievable!
24 Pierre loves preparing artichokes and these have been steamed with the inedible, hairy chokes removed. The platter in the back has blanched yellow runner beans and sliced cucumber.
25 This is how artichokes grow. They are edible members of the thistle family.
26 Pierre blended chopped, fresh herbs to make this flavored butter, which is wonderful on that crusty Balthazar bread.
27 Pierre made this butter in the shape of an ear of corn by using a serrated Wusthof bread knife to form the pattern.
29 We picked lots of blueberries from the bushes in the garden. This is a New Jersey variety, which loves the Maine environment.
30 Of course we made blueberry pie. This lattice-top is glazed with beaten egg and cream and sprinkled with sanding sugar, all set to go into a hot oven.
31 A serving of pie with homemade lemon sorbet - a great combination!