Mother’s Day may have been last weekend but we celebrated a week late with our annual family Mother’s Day Tea. This is one of my favorite meals to make and I am pleased that each year the food is more local and more seasonal than the last. This year I was able to use local milk, cream and butter which I didn’t have available last year. What a joy! Just to make your mouth water…I made dried apricot and fresh sage scones from the cream and butter we receive from Kilby Cream. I only make these scones once a year and I use the sage from my garden, which is a purple/silver variety. So tastey!
I highly recommend my guests do not have their cholesterol checked in the week after this annual tea. The rest of the menu was: Lemon Squares (from my dad), Asparagus Soup, Spring Potato Salad, Clotted Cream, Rhubarb Bread, Salted Butter, Curry Chicken Salad Sandwiches, Dill Egg Salad Sandwiches, Avocado Salad Sandwiches and PB&J for the kids.
I think the biggest items that were not local were the flour and avocados. I helped myself to tasting along the way of cooking and stuffed myself to the gills at the party. I think I am still feeling the effects.
I just love this time of year when all the fresh food is just starting to become available. It is like we have an awaking to veggies and fruits once again and every week there is something new that his available.
If you are local to Harford County, please stop by to the farms that I have listed on the right. If not, check out your state’s Department of Agriculture or Local Harvest.