A chilly breeze greeted us this morning as my granddaughter Abby and I headed to the Hotel to say goodbye to our overnight guests: a couple celebrating an anniversary and a Siever’s devotee accompanied by her husband.
Our interns from Beloit College – Sarai and Melina – had prepared delicious chocolate cinnamon pancakes with bacon and a garnish of strawberries and orange slices, served with refreshing Slow Pokes kefir.
Then Abby and I were off to the Homestead to help faithful gardeners Alessandra and Russell Rolffs cut and pack produce for Chef Mike’s busy week ahead.
Here’s a list of our haul!
4 pounds arugula
1 1/2 pounds of basil and another half-pound of amazing iridescent opal basil
Rapini florets that also fill the table vases with delightful yellow
25 heads of butter lettuce
20 baby cucumbers
And…a little bag of edible flowers that Abby carried in her lap as we travelled back to the Hotel to present the gifts of the Homestead. So wonderful to know that in just a few hours from now others will enjoy this bounty, as I have enjoyed another magical day on the Island.
Gratefully, Jeannie Kokes