A Very Happy Eastover!

  • Posted by: margaret
Bea, Charlotte & Flora in the Eastover finery
Bea, Charlotte & Flora in their Eastover finery

Last Sunday marked the fourth annual Eastover luncheon, hosted by the incomparable Leslie Oster at Aurora Provisions. In the midst of our farm bustle, this brief escape (on a weekend, no less!) is my favorite rite of spring: celebrating the season with great food, friends and conversation. We’re a multi-faith group–Eastover = Easter + Passover–and in the years that Leslie has organized it, Eastover has grown from a dozen guests to four times that. New babies have arrived (welcome Violet and Victoria!), new friendships have blossomed, but through it all there are a few constants: the kick-off hunt for chocolate eggs, the beautiful spring flowers on each table, and the centerpiece, the food: tender lamb and sweet parsnips from Broadturn, Sam’s Asian slaw, Kamala’s outrageous coconut-chocolate macaroons, I could go on and on. This year’s menu included grilled Arctic char, quinoa and beet salad, Leon’s famed lamb stew, a layered almond-chocolate-meringue torte, and flourless chocolate and honey cake, among many other treats.

It was a glorious afternoon, made even more so by its contrast to the rest of our day: Karl had awoken at 5, done chores, and spent the next four hours mucking out the large goat pen. We traded off at 10 (when my cake came out of the oven), and he cleaned up while I took a turn with the pitch fork. After the party, I changed back into my grubbies and finished up, while Karl raked out the perennial beds and the girls played in the sprinkler. A fine, full day. Happy Spring!

The goat pen after a long winter
The goat pen after a long winter
Bea leads Sarah and Nadine
Bea leads Sarah and Nadine
Our amazing hostess, Aunt Leslie
Our amazing hostess, Aunt Leslie
Ten Apple's fresh chevre and aged monchacha
Ten Apple's fresh chevre and aged monchacha
Arctic char stuffed with herbs, ready for the grill
Arctic char stuffed with herbs, ready for the grill
Roasted spring-dug parsnips
Roasted spring-dug parsnips
Chef Bob mans the grill
Chef Bob mans the grill
Cha Cha at the sprinkler
Cha Cha at the sprinkler
Back in the pen....
Back in the pen....
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Author: margaret