Whispering Pond Farm

Whispering Pond Farm

Wednesday, January 9, 2013

Today is the Day!, Wedding and Reception

The weather was fabulous! A true Michigan fall day. Sky a rich blue without a cloud in it, gentle breeze, cool enough for a sweater during the reception. The temperature in the tent was comfortable with the sides in place, no need for the tent heaters. Cut grass, level lawn, and no bugs! Bob cut, rinsed, and spun the lettuce. The last of the wedding fare from the garden. Sarah asked him if it could have been a little fresher! The wedding was beautiful. Full of family and friends. A true blessing for Katelyn and John. We were greeted by Peter, Sarah, and Randy back at the farm. The setting was perfect. A true Midwestern family gathering. Two Scottish Clans, Campbells and McPhersons, joining to celebrate John and Katelyn! The pre-party appetizers included fried pickles with hot pepper jelly, melon balls wrapped in ham, Gouda bites, grilled focaccia with eggplant and red pepper chutney, goat cheese spread with crackers, fruit display, and sliced leg of lamb with black bean puree on crackers. Bagpipe music floated through the air, pictures were taken, friends were greeted! The dinner started with a mixed greens salad with beets, carrots, parsnips, parsley root, and roasted nuts, with goat cheese and 321 vinaigrette. The entrees were served after Uncle Mac gave a short history of the McPherson family and farm. Platters of grilled chicken with lemon and rosemary, grilled chicken with blueberry BBQ sauce, grilled lamb chops with oregano chimichurri, butternut squash lasagna, ground lamb stuffed peppers, roasted root vegetables, applesauce, Aunt Mary's rolls, and jam were served family style. A toast was made to the new couple with blueberry and raspberry brandy. The desert table boasted wedding cheese cake; apple and blueberry pies, brownies, and Grandma Campbell's oatmeal cookies. The reception continued with music and dancing in the barn. The after party began at 10:30 with the service of lamb kafta with green siracha, grilled pb&j sandwiches, and roasted pepper quesadillas. The day, wedding, and reception could not have been more beautiful or delicious! Everyone loved the food and danced until the lights went out. Thank you Uncle Alec and Aunt Karen, and Craig Yeiter. Your gracious consent allowing us to have the reception on the farm and all the work to get it ready was beyond our wildest dreams. Thank you Ken Balama for prepping the lawn and all the work at the house...painting the deck, filling woodpecker holes, brush hogging pastures, wiring freezers into the generator panel. Thank you Ric and Sandi...you know. Thank you Peter and Sarah for working with all our ingredients from the farm, being flexible, and making magic! Thank you Katelyn for asking me to do this, a better gift you could not have given me. At last and most importantly, thank you Bob! Thank you for your knowledge, sweat, persistence, stool running, late hours, cheese making, and love. Your are my world. So what is next? Less lambing and more cheese making. Less gardening and more kayaking. Less watering and more cooking. I planted the garlic the week after the wedding, planning for next year. Some things don't change. Come visit us in northeast Kent County. Live well, Carmen

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