We're hosting a house guest this weekend, and it's fun to plan menus that take advantage of the fresh food grown right here on the farm or just a few miles down the way: lemonade made with lemons from our orchard and garnished with mint from our garden; caprese salad made with local farmstand tomatoes, basil from the garden, mozzarella from the Rainy Day Ranch creamery, of course, and drizzled with the Temecula Olive Oil Company's finest; home-baked bread with homemade honey butter (featuring local honey, of course); the Wrangler's signature guacamole dip with avocados plucked from the trees literally minutes before mashing; lots of oranges and tangerines; and maybe some fresh pomegranate juice if I can scrounge up a basketful of pomegranates. They're not in season until September, but we do have a few. I'm acting country cool, but I have to admit that all of these things could be made with ingredients from container gardens in the city. We did all of this stuff back in the cottage. I guess the real excitement starts when I'm growing things like pumpkins, or getting eggs and milk from my own animals. (I'm not sure about the idea of eating meat from animals raised on my own farm--my pesky anthropomorphism gets in the way.)
But in the mean time, I will try to be present in the moment as I sit back and relax with some freshly squeezed lemonade and a warm slice of bread right out of the oven.


