Ryan made his fresh sourdough rolls (from his 250+ year-old starter), and there was a choice of butter, strawberry-tarragon or blackberry-basil jams. I was told this morning that my strawberry-tarragon jam tastes like rose petals, and while I had never thought of it before, now that you mention it, it does a little!...Yum!
The first course was farm fresh eggs (courtesy of Rosie and the gang!) scrambled in brown butter with sage and chives. I decorated the plate with chives, and a fig (from our tree!) quartered and decorated with an evening primrose flower.
The second course was lemony quinoa (flavored with our own lemon verbena and apple cider) with maple-sauteed apples (our own).