Yesterday's meal in the field featured Stone Soup. Chef Eric Tucker from Millennium Restaurant in San Francisco made the vegan version and Chef Kevin McKenzie from Healdsburg made the chicken (rooster) version. Well, not to my surprise, the Posole, Marrow Fat Bean and Tomato-based veggie soup was the taste winner (even the meat-eaters said so). I cannot give you the recipe because I don't have it, and I am quite sure that Eric doesn't either since it was truly a stone soup. I know that it had squash, herbs, carrots and more, and the leftover soup made a great breakfast today.
In addition to the soup, there was a coleslaw, sauteed peppers and a cauliflower and broccoli dish plus fresh wood-fire oven baked bread from Lou Preston, red jug wine from Preston Vineyards and some wonderful Sky Saddle Zinfandel made from biodynamic grapes. The setting was amazing right there in the middle of the crops. the meal ended with pear and apple crisp. We celebrated 2 birthdays, community and good use of our open space land. Here's to Tierra Vegetables and all other farmers who work hard to give us great food.
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