And we did it all with a little help from our friends. Well, a lot of help. Kate and Guy helped in the kitchen and took some awesome photos; Christopher and Melissa designed our flyers; Alexa set the tables; Jeanmarie raised the beef; and Nick made a killer cocktail. It takes a village, and thank goodness for the villagers.
We've already got plans for our next dinner on Friday, October 11th at Roots to River Farm. But until then, here's a recipe from this week's feast.
Serves 4 to 6
2 medium zucchini, chopped
1 cubanelle or Italian frying pepper, seeded and chopped
1 green apple, cored and chopped
1/2 small shallot
1/4 cup water
3 tablespoons apple cider vinegar
1/4 cup fresh mint leaves
1/2 cup chopped cilantro
Fine sea salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
Puree zucchini, pepper, apple, shallot, water, vinegar, mint, cilantro, 1 1/2 teaspoons salt and 3/4 teaspoon pepper in a blender until smooth. With the motor running, slowly pour oil into blender, blending until combined. Season with salt, pepper, and vinegar to taste. Serve chilled.