Every year for the past 4 years I have provided a Mother’s Day Tea for myself and the other local moms in my family. It started as a way to honor my mother, grandmother and sister but this year I wanted to add to the day all that I have been learning about food over the past several months. So, with that in mind I set out to create a local, seasonal menu to share. There were a handful of exceptions to my rule but for the most part the meal was a success from a sustainability standpoint. Here is what I served:
An assortment of teas with lemon slices, cream and demerara sugar
Finger sandwiches on wheat bread – chicken salad, egg salad, cucumber mint and peanut butter and jelly (for the kids!)
Apricot Sage Scones with butter & clotted cream
Cream of Spinach Soup (from the book Dishing Up Maryland: 150 Recipes from the Alleghenies to the Chesapeake Bay
Lemon Squares (Made by Mom, yum!)
Rhubarb Bread
Fruit and Vegetable Tray – strawberries, asparagus, radishes, carrots, banana and celery
It was not a day for eating lightly but the food was rich and delicious. If you want any of the recipes, just ask.
I love the days leading up to the tea when I gather the ingredients and bake, bake, bake. It is so rewarding to plan and prepare this meal; to bring all the flavors together in such a tasty way. I love going out to my garden to cut the fresh herbs for the scones, soup and sandwiches. It is a great opportunity to celebrate fresh foods and to slow down and enjoy the process of each step including slowing down to eat and enjoy.
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