Tour de Farm Chicknic at Riverbend Farm, July 31, 2011
Sweaty, delicious partying is in full swing in Minnesota, whee! Given our short al fresco season, we are maniacal about eating outside, mosquitoes be damned. From food trucks to farmers markets, patios to farm dinners, food just tastes better in the hot sun.
I’m personally full to bursting with beautifully prepared local food, courtesy of a flurry of lovely, farmy events. I was even at the same farm – Riverbend Farm in Delano – twice in the last week. Yah. Too fab, truly.
Yesterday’s food fun was via the Tour de Farm Chicknic Breakfast at Riverbend, featuring four lady chefs – Molly Herrman, Sheela Namakkal, Michelle Gayer, and Solveig Tofte. Oh my god, all four are the coolest girls on the planet, cranking out ridiculous food all over the Twin Cities while keeping everyone around them laughing.
Molly’s Kitchen in the Market partner Tracy Morgan was pouring icy cocktails (each chef created a signature mix). Loads of volunteers were running-while-melting. King and queen de Tour de Farm Scott Pampuch and Kris Hase played hosts and runners and photographer and…everything.
Steph, Katie, and I – city girls that we are – set out our blanket in shade-that-was-sun in less than an hour. Ah well. We were happy to sweat it out with the rest of the crew, inhaling heaping plates of chilequiles, poached eggs, braised pork, cheesy polenta, BLT waffle cones, empanadas, salads, pancakes with berries, and a healthy sample of each cocktail.
I was personally quite taken with Molly’s pretty tomato jam (up top), a bright-and-tangy foil for the porky, cheesy heaven that I slathered it on. I asked her for the recipe last night and she graciously obliged.
From Molly Herrmann, Tastebud Tart Catering
Makes 1 pint
1 lb. tomatoes, cored and chopped
1/2 c. sugar
2 Tbsp. fresh lime juice
1 tsp. cumin
2 tsp. smoked paprika
In a large pot over medium heat, combine all ingredients and bring to a boil. Turn heat to low and simmer uncovered until thickened to jam consistency, about 45 minutes.
Cool to room temperature, cover, and chill. Can be stored in refrigerator for up to 2 weeks, or canned for shelf stability.