The beginning of Autumn is a great time to relish the last bit of heat from a lingering Summer, look forward to crisp air and enjoy an outdoor dinner from a local farm. Once again, Fallon Hills Ranch has put on a very enjoyable gathering for people who really want to know where their food comes from, up close and personal.
We started with a tasty selection of wines from De Loach Vineyards, local cheese, and sausage made by Fallon Hills. This was followed by a farm tour where we learned the wonderful news that a limited number of Turkeys may be available for the upcoming holiday season. As we walked back to the dining area after our tour, a fantastic spread had been put out, buffet style, for everyone to enjoy with communal seating in fresh air, a bit of mooing nearby and the lingering smell of wood smoke from the BBQ pits. This is the kind of ambiance that puts my mind at ease and allows me to slow down and really enjoy life's simple pleasures.
https://www.fallonhills.com/
Here are some of the things I've enjoyed.
A blue-sky view of part of the 300-acre farm.
De Loach Chardonnay. This was a light wine, not as buttery as the typical Chardonnay, but more mid-palate pleasing. Fruity, with notes of pineapple, fresh on the nose, and crisp in the middle with a lingering sweet finish.
Green Salad. Lively greens were gently tossed in a mild vinaigrette. The crisp greens were accented with crumbled feta cheese. This was a great palate cleanser in between bites of the more savory dishes.
Coleslaw. Another crisp and fresh salad. This was a bit sweet from the cabbage and carrots. The dressing was not too heavy and accented the pork very nicely.
Grilled Corn Salad. This was a local variety of corn, sweeter and more toothsome. The grilling technique gave it a smokey aroma and the bits of char added nice flavor. The simple accouterments of grilled red onion and cherry tomatoes added nice dimension.
Mac & Cheese. A blend of cheeses for a more complex depth of flavor. This was creamy, cheesy, the sprinkle of black pepper made this a more sophisticated M&C, but was still very comforting all the same.
Potatoes. These fingerling potatoes were simply prepared with cloves of garlic, salt, pepper and olive oil. No need for anything more, as these were naturally sweet and the perfect creamy texture.
Pork. Meat and fire. The basics of cooking that are still beloved today. I very much enjoyed this dish, as it was simple, but also executed nicely. The meat was long cooked, tender enough but still held together to provide a satisfying chew. Juicy and succulent and paired very nicely with the bbq sauces on the side.
Brisket. Another well-executed meat dish. This brisket was seasoned properly, and slow cooked until shred-able so each bite of potato or salad could also have a bit of this fine beef.
Apple Crisp. Still warm out of the oven, this comforting dessert was served with fresh whipped cream, vanilla pudding and blackberry syrup. The aroma of cinnamon and oats warmed my heart and I left with a very full belly.
If dining on a farm is not on your annual "to-do" list, I would recommend added this event, as it is fun for the whole family.
