An Early Autumn Lunch at My Farm
Early fall is such a nice time of year to entertain at home.
Yesterday, I hosted a small luncheon for six at my farm. I worked with Chef Jeff Srole, who has helped with many meals here and up at Skylands, my home in Maine. We created a menu with several ingredients harvested from my garden and my orchard. Our meal began with Smashed Baked Potatoes topped with Crème Fraîche and Caviar, using homegrown potatoes. Next, a classic French Onion Soup made with onions from my garden, finished with three different cheeses, and dressed with garden herbs. And for dessert, I served an Applesauce Tart made with freshly picked apples - a delicious recipe from my 100th book, MARTHA: The Cookbook.
Here are some photos.
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- After all the rain we’ve had, it was a perfect day for hosting a small luncheon. I decided to serve our meal right at my Winter House kitchen counter. I just picked the beautiful Celosia Cristata flowers behind me.
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- I used my Wedgewood Drabware plates on the table – so beautiful for a fall meal.
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- I always love to decorate my Winter House using flowers grown right here at the farm. Also known as American marigold or African marigold, Aztec marigold, Tagetes erecta, is a showy, easy-to-grow annual that blooms from summer to the first frost. The huge, fragrant blooms, appear on top of one to four-foot stems and are available in various shades of orange, yellow, bronze, and creamy white.
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- Chef Jeff began preparations early. This is my Applesauce Tart before it’s baked. It’s made with thin, peeled apples from my orchard arranged in concentric circles on top of a buttery, flaky crust. Be sure to use my recipe from MARTHA: The Cookbook. You’ll make it again and again this season.
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- Here’s the Applesauce Tart fresh out of the oven and cooling.
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- I harvested so many beautiful potatoes from the garden this year. These are washed and prepped for baking.
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- Jeff made sourdough whole grain croutons to dress the soup.
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- When selecting the right bowls for any dish, always consider: the primary purpose – if they are for an appetizer or main course; what kind of soup – broth, cream, stew, etc.; and whether the event is formal or casual. And select plates and bowls early, so there is no rush later. These medium sized crocks are perfect for French Onion Soup.
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- Once the soup is poured into the crocks, Jeff drops a handful of croutons in each bowl.
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- He also uses three different cheeses – Gruyère, Emmental, and Compte.
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- The soup is cooked wonderfully in my Winter House oven, They came out perfectly browned.
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- I always offer freshly made iced tea or juice when I host. This is a loose leaf black tea with a light orange blossom flavor.
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- I wanted to serve my Smashed Baked Potatoes with Crème Fraîche and Caviar from my 100th book. I always smash my cooked potatoes on the kitchen counter before serving to break up the tough fibers of the cooked flesh.
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- Here I show my guests how I dress the potato – first a dollop of crème fraîche and then a generous spoonful of the finest caviar one can find.
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- These potatoes were devoured by everyone.
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- Before serving, Jeff sprinkles parsley on top – also grown in my garden.
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- The tart is cut carefully with a very sharp knife, which cuts through the flaky, crisp crust and soft filling without crushing either.
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- This Applesauce Tart can be served warm or at room temperature.
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- Topped with sanding sugar and baked until the fruit is tender, and then served with a spoonful of crème fraîche – nothing is better for an autumn dessert.
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- Celosia Cristata has twisted, dense, velvety flower heads that can grow to six inches wide. It is always so nice grow beautiful flowers and then cut stems right before a gathering. My guests loved this centerpiece. It was a lovely midday meal at Cantitoe Corners.
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