My Family Makes Delicious Food

These deviled eggs were my contribution to a family potluck held yesterday evening. They were made with my lovely chicken's eggs. The yolks were mashed with mayonnaise and seasoned very simply with salt, pepper, and dried dill. I'm still trying to use up the leftover ham from Easter, so I added some slivers of ham on top and then sprinkled a little dill and fresh ground pepper on top. The garnish is onion tops from volunteers in my backyard garden. These eggs are so good that I really don't need to do much to them to end up with a delicious dish, but the dill and ham added a really nice touch.

My two brothers, sister-in-law, mom, and step-father all gathered for a "Garden Summit" and to enjoy some delicious spring food. We all share the gardening at the plot across from my brother Ben and sister in law Erica's house on East Main Street, and we decided this year to have a formal gathering to start the planning for the garden.

I won't go into the details of the garden plan here, but it was definitely a productive conversation. Tomatoes, peppers, spinach, green beans, beets, carrots, peas, broccoli, summer squash, melons, basil, potatoes, tomatillos, cabbage...... if all goes well we'll have all of these and more in good quantities.

This is my other contribution to the potluck. Powerkraut sauerkraut from Viroqua, mixed with some local sunflower oil, basil (frozen from last year), dried dill, salt, and pepper. It made a nice salad and a good compliment to the rest of the meal.

Erica my sister-in-law was responsible for dessert and she made these beautiful rhubarb crumbles using fresh rhubarb from the garden. It's really early to be cutting rhubarb, but the warm weather we've enjoyed this spring has brought on a lot of things early. I can't complain! I love how she baked them in individual ramekins - I've got to get some of these! We had them with a big dollop of Sassy Cow vanilla ice cream. Yum!

Erica also made a delicious rhubarb syrup (stewed rhubarb with sugar, strained through cheese cloth) which she mixed with seltzer water and gin to make these beautiful rhubarb spritzers. Is there anything better to do on a warm April afternoon than sit in the back yard drinking rhubarb spritzer? I think not.

Dave contributed the meat (as usual). He smoked this nice looking chuck roast. He's a master at seasoning meat, and this roast was no exception.

I'm disappointed that I forgot to take a close-up of Mom's contributions - a lovely green salad and freshly made whole-wheat biscuits. The biscuits were simply gorgeous and delicious. My Mom is probably the best baker of simple fare that I know. She makes bread, muffins, biscuits, and pie crusts that are out of this world, and she makes it look so easy! We ate the biscuits with homemade grape jelly from last year's concord grapes.

My brother Ben sauteed up some onions and we were good to go. Chuck roast, green salad, fresh biscuits, deviled eggs, sauerkraut, sauteed onions, and rhubarb crumble..... a wonderful meal. It was also the first meal I've eaten outside this year - the first of many!
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