The Last Lunch.

Can you believe that this is my last week on the farm?  Seems like it was just yesterday that I was pulling down the gravel path for the very first time.  Today was my very last staff lunch, so I tried to go out on a good note.  The highlight of lunch – my cranberry walnut potato salad – recipe coming up next!

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This was absolutely delicious, and definitely the favorite dish of today’s spread.

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For our main vegetable dish, I went with a simple sauté of all the veggies we have laying around on the counters in the kitchen.  The farm owners are headed to California for the next month, so I’m trying to use up everything fresh in the house!

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Guess what that bright orange vegetable is?  EGGPLANT!  It’s some crazy variety I’ve never seen before, and they were shaped like tomatoes – very strange.

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Chopped and sauteed all of the vegetables separately, and then combined them all together at the end.  Sprinkled with fresh slivers of crisp basil.

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I am really going to miss cooking here – it has been such a fun experience working with all this wonderful food.

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My entire time here on the farm, I never did a sandwich dish, so today I recreated similar roll-ups to the ones I made for the bachelorette party last weekend.

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I used Flatout wraps this time, which worked really well because of their rectangular shape.

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They were all veggie, but I did half with a homemade sun-dried tomato goat cheese spread, and the other half with wasabi mustard.  All of them had spinach, arugula, cucumbers, and tomatoes stuffed inside.  These were a hit!

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Today was actually a double-duty cooking day for me.  After lunch, I cleaned up and got to cooking once again – I had to make dinner for the farm owners and their out of town company.

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Since they were such a big hit at the staff lunch, I decided to make my quinoa stuffed zucchini boats again, this time for the family.

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Because they had company in from out of town, they asked for something a little special tonight.  Unlike most nights, tonight I made DESSERT – yum!  I filled a baking dish with a mixture of fresh figs, nectarines, white wine, honey, and sugar, and let it caramelize in the oven for 30 minutes.

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This was soooooooo good!  It doesn’t get any better than baked fruit.  This was intended to be served over fresh vanilla ice cream…

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And because I know it is important for chef’s to taste the food they are serving, I happily obliged with a heaping scoop of vegan coconut meat ice cream.

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And then I remembered that we still had leftover raw cacao chocolate sauce from our last Farm to Table Dinner, and I figured I should probably make sure it was still good…

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Yep, still good.  :)  The final lunch and dinner were both big successes.  Hard to believe that there are just a few days left…