"Think Green Eat Blue"*

"Thus, food is a product both natural and cultural,
and good cooking must be said to begin with good farming."

Wendell Berry
"A Nation Rich in Natural Resources"
Home Economics

Blue Bird Bistro hosts a Farmers' Table each month featuring a set menu (vegetarian option available) of all local food ("five courses of all local culinary delight" says the menu) and an opportunity to meet and mingle with local farmers over local aperitifs and local hors d'oeurves. It is a splendid experience that I have had the pleasure of enjoying twice now. Last night's featured farmer was Thane Palmberg from Thane Palmberg Farm in DeSoto, Kansas. Hors d'oeurves were blanched sweet potato slices from Thane Palmberg Farm topped with a gorgeous dollop of cheese and herbs; the aperitif was "Most Wanted" Missouri Whiskey. We enjoyed these treats while chatting with Jane Zieha (the owner of Blue Bird) and Thane Palmberg and his wife, Edith, discussing our favorite vegetables, our favorite dishes, our favorite ways to prepare chard, how best to freeze okra and so on. It was delightful.

All that talk about food whetted our appetites and we headed back downstairs to be seated for the five course meal. I savored, enjoyed, loved, and photographed every course, although these images don't do justice to the complexity of textures or delicacy of flavors.

Oh, and did I mention that it's all local?

Thane Palmberg Farm spinach trio - mousse, soup and flash fried spinach

house made cannelloni stuffed with house made Campo Lindo Farm chicken sausage, house made Green Hills Dairy ricotta and Organic Way farm arugula
(vegetarian substitution for the chicken: local Beau Soleil oyster mushrooms)

warm Missouri Northern Pecan encrusted La Ferme du Bonheur goat cheese topped with Beau Soli Farm pea shoots tossed in house made red wine vinegar

Green Dirt Farm spring lamb stew nestled in a house made bread bowl
(vegetarian substitute for lamb: risotto stew)

finish with Organic Way Farm blackberry roulade drizzled with Lisa’s mint puree
(ps: that's Missouri port in that glass)

*"Think Green Eat Blue" was written on the sidewalk chalkboard at Blue Bird Bistro.