Food on the Fourth

I have often been on the farm for 4th July, and our story was even immortalised a few years ago in St Louis Magazine AT HOME 

(with photos taken by our friend Steve Adams)

Due to different schedules, we haven't had an Independence Day party for a few years. 

This year we planned a celebration based around traditional American food with a multicultural twist that recognised our worldly appetites.

Most of our friends had driven over an hour to get here, so a Bellini - a puree of our white peaches dolloped into a cold flute of Prosecco  - was a very refreshing welcome on a 100+F day.

Appetisers included Manchego and red peppers on crostini, spicy Asian chicken wrapped in iceberg lettuce and garlic shrimp, sizzling from the wood fired oven (WFO).

Photo: Steve Adams

Our main was something we hadn't cooked before in the WFO - baby back ribs. 

I think these are so American and for me symbolise summer here and the 4th July.

We have always wanted to try making them.  I found 2 recipes,  one for a dry rub and one a marinade.

Both were excellent - with only a few bones left on the platter. 

Most people had a favourite- I enjoyed having the two tastes on my plate.

Marcia brought two delicious salads - a lightly pickled cucumber and a peach coleslaw,  I made Jamie Oliver's "mother ship" tomato salad and a basil pesto potato salad.

Photos: Steve Adams

Dessert was my mother-in-laws famous peach cobbler - which I made using our peaches and served with Mark's homemade vanilla ice cream.

Photo: Steve Adams

We could even see some local fireworks in the distance as the night ended.

I wonder if we will ever celebrate Australia's own Independence Day?

These brilliant photos were all taken by Steve Adams and while my post has focussed on the food, his blog has more photos of what we got up to between courses.

A pergola raising

A big weekend.  

A new addition to the homestead complete in one morning!  

Not without thorough planning by Mark and our friend Walt - who had previously constructed a pergola at his own home and came over with his detailed plans.

 Mark had pre-ordered the materials from a local supplier and they were prepared, ready to go on  Saturday at 6am. 

With forecast temps 106F (or 42C)  they wanted to get an early start, while there was a bit of shade .

By the time Marcia and I got up an hour later the first side was up. 

Our neighbour joined the build, bringing much needed tools.

Another friend came at the end to see what was going on and offer advice.

Q: How many men does it take to build a pergola
A: 2+2

By 2pm it was almost complete - with only the top cross beams to add.

It looks fantastic - beautiful cedar, which will fade to that wonderful grey.

With some landscaping, paving  and vines to be planted - in time we will have much needed shade
and another place to enjoy food and wine closer to our wood-fired oven.

Thank you Walter!

First day

Woke to a beautiful sunny day after a pretty good nights sleep.  

The welcome home champagne helped!

Typically my first day back on the farm is spent thinking about all of the projects

 I want to do while I am here.  

Sad,  I know. 

 I have to keep reminding myself to relax and enjoy the moment.  

It takes a few days to shake off my citylife.

Mark just ignores my list of "honey do" projects and goes at his own steady farm pace. 

First up, a tour of his extended and impressive garden - lots of tomatoes, peas, beans, zucchinis, kale, garlic, peppers, broccoli.

The peach trees are laden, with fruit falling before we can pick it. The best crop we have ever had.

 I prepared a lemon and thyme roast chicken, which we cooked in the WFO (wood fired oven) and had with orzo, pesto and sauteed zucchini from our garden.
A salad with the first crop of cherry tomatoes.

Eaten outside, with a beautiful sunset, a nice breeze and no bugs. 

Perfect.

Too tired to take a photo of the meal - but couldn't resist this one as the sun went down.

And off to bed.