We called our Olney Farmers and Artists Market benefit brunch “Almost Heaven” because it takes a long time to get there, but it’s totally worth it! The climate was certainly agreeable, and the society was, too.
MacBride and Gill’s Falcon Ridge Farm was in full Spring flower at the end of May.
The chickens were enjoying the weather
and so were the partygoers. Cocktails were served with a side of view.
Our chef, Mark Mills, arrived at 5 a.m. to start the pig roasting, assisted by Russ Testa, who also cooked the coconut chicken. They prepared several vegetable side dishes, and Debbie Amster contributed the green salad.
The copious buffet featured products provided by the vendors at the Market. The seating area, in the barn, was brightened by the flower arrangements provided by Kelly Shore, of Petals by the Shore.
The band was installed in the balcony, where their interpretations of Celtic music provided a perfect background for the meal.
After the meal (with wines from Jackson Family Wines, provided by Elyse Kudo), there were tours of the farm, a wine tasting of wines produced at the University of Maryland by Joe Fiola, and a beer tasting of local microbrew by Mathew Ruhlman of Ruhlman Brewery.
The farm tour included a hops garden, with an elaborate trellis for the hops vines to grow up. They were just beginning to do that.
It was a great event, if I say so myself – and I do!
Here are the Market vendors and the products that contributed so much to the day’s success:
Turkey Sausage by Orchard Breeze
Strawberries by Penn Farm
Sheep Cheese by Shepherds Manor Creamery
Scones by Rare Opportunity Farms
Bread by Atwater’s
Coffee by Zeke’s
Cakes by Nancy Macbride, Cupcakes by Cupcake Lounge, Pastries by Canela Bakery