In-season Recipes

I love receiving an email from an elated bride or groom about how the wedding day was just as perfect as they hoped and then some. Even better, sometimes a year later, one of the couples will write to ask if they can surprise their partner with a first-anniversary celebration here on the farm. We don’t usually cater meals for two, but this is an exception.

  We love that our farm is a special place for so many people — old-timers who have connected to the place for years and years either as friends or family of the Clymers and new friends who have made the connection via one special day.

   Here’s what we might put in the anniversary picnic basket in fall.

Wild Rice Salad

Yields 7 cups

This recipe is adapted from long-time Nelson resident Pamela White’s delicious dish. It’s so nice to make this while you can still walk out to an herb garden and pick big handfuls of mint and parsley!

1 cup wild rice

Salt

1 cup slivered almonds

2/3 cup yellow raisins or currants

2 teaspoon finely grated orange zest

⅓ cup orange juice

2 teaspoon lemon juice

¼ cup best quality olive oil

½ cup finely chopped scallions

¼ cup minced mint

¼ cup minced parsley

Black pepper

LOCAL INGREDIENTS: scallions, mint, parsley

In a medium saucepan over medium heat, cook wild rice (according to package directions) in lightly salted boiling water until grains burst completely open. Drain well.

Heat oven to 350 degrees. Spread almonds on a small baking sheet and toast five minutes to brown lightly. Let cool.

Combine raisins or currants, zest, orange and lemon juice, olive oil, scallions, mint, parsley, ½ teaspoon salt and a good grinding of pepper in a medium-size bowl. Fold in rice and almonds, let stand half an hour and adjust seasoning.