Valentine’s Day on the Farm
We really need to start cooking in for Valentine’s Day. We know restaurants exploit the Hallmark holiday, usually charging a premium that makes the meal cost more than it’s worth. But we couldn’t resist a chance to return to our favorite local farm, which had a dinner tonight though it is closed for the off-season through March.
Gathering Together has an informal ambiance: mismatched plates, they don’t replace silverware between courses, etc., but the food couldn’t be better and features the freshest local meats and produce. Meat tonight included a “Crispy Sweets with Honey Mustard Dip” appetizer. No, those sweets weren’t a succulent vegetable, but tempera-fried veal brains (the thalamus). The grey matter was moist and tasty, similar to sweetbreads (pancreas). Most memorable was the beet “ravioli” salad with chevre, orange, mizuna and pistachios. Instead of pasta, thin slices of beet sandwiching a lump of the goat cheese formed the ravioli. A playful trompe d’oeil, hmm?
It also revived the spirits to dress up in an actual dress and heeled boots. I put on some real make-up for the first time in months! Fashion is about the last thing one worries about in Oregon. Though I might have a wardrobe crisis when I return to New York next month.