Wild Rice and Mushroom Soup: this soup started out with baking soda to break down the wild rice ‘s hard pectin coating and then baking the rice to attain a rich brown stock which was then flavored with a variety of mushrooms (including: shitake, white, porcini, oyster, boletes, and wood ear) and finished off with lemon thyme and lemon zest; fresh home baked bread accompanied the soup. For the beer pairing , this meal was served with Flying Fish Brewing ‘s Exit 16 Wild Rice Double IPA. The rich earthy, nutty, savory flavors in the soup nicely contrasted with the tropical fruit and pine-like flavors from the chinook and citra hops in this DIPA, while the citrus flavor from the lemon thyme and zest acted as a bridge between the different flavors.

Homemade pizzas: (Front)home baked bacon and egg pizza with black pepper, bacon, homegrown sage, and eggs; (Rear) five cheese pizza with fresh diced tomatoes, homegrown basil, oregano, parmesan, asiago, extra sharp provolone, ricotta, parmigiano reggiano, and pepperoni; Both on homemade crust and cooked on a pizza stone. Served with a Schlafly beer ‘s Tasmanian IPA brewed completely with Australian Galaxy Hops.

Learned a lot this past weekend at the Worcester Honey Farms Beekeeping class held at Longwood Gardens botanical gardens (as a horticultural techniques credit of their continuing education program).

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Dim Sum Style Steamed Pork-and-Mushroom Shumai: In celebration of the Chinese New Year, it only seemed appropriate to have Japan’s own Kiuchi Brewery ‘s Hitachino Nest Commemorative Ale, an ale that is only available during the New Year season. The slightly sweet wheat flavor combined with the light coriander, nutmeg, cinnamon, orange peel, and vanilla beans added to this beer for a great beer pairing with the Chinese pork steamed dumplings (made with pork, button and shitake mushrooms, scallions, ground ginger, and Shaoxing rice wine) and vegetable tempura.

Sauce Covered Duck Breast and Potato Stacks: homemade pan-seared sous-vide duck breast smothered with a pan sauce made with dried currents, fresh whole cranberries, honey, and vermouth; served with garlic and thyme roasted potato stacks; paired with Moonlight Meadery ‘s Red Dress. This semi-sweet melomel made with red currents was a great pairing option for the honey and berry sauce on the duck breast.

Personal Sized Double Crust Turkey Pot Pie: home baked flaky lard and butter pastry crust made with Plugra European style butter and home pressure-rendered ham lard, filled with a creamy filling consisting of diced turkey breast, organic carrots, radishes, Yoder’s Country Market ‘s Golden Guernsey milk, broccoli, garden grown leeks, and potatoes, all flavored with homegrown herbs. This meal was paired up with The Bruery’s Saison Rue. This farmhouse ale ale had a light malty-biscuit flavor that complimented the pie’s delicate crust while the floral hop flavor linked with the herbs for a tasty craft beer pairing.

several animal trails converging in the snow.

Polish Kielbasa & Homemade Potato Pierogi: #handmade perogi filled with mashed potato, pepper, #homemade basil salt, homegrown chive flower, and cheese; served on top #sauerkraut simmered in @dogfishbeer ‘s Piercing Pils with diced pear added and sliced polska kolbasa. Since this Czech Style Pilsner is brewed with pear juice and white pear tea, it made for a great beer pairing with this meal. The sweetness from the pear and the sourness from the sauerkraut both played up this pilsner ‘s strengths.

Bresaola Style Cured Beef Tenderloin carpaccio: beef tenderloin from Stoltzfus Meats home cured with black pepper, juniper berries, cocoa nibs, espresso roast coffee, and salt; served with fresh baby arugula and blackberries. This dish was paired with a Leffe Brun. The light malt flavor of the beer matched the roast from the coffee and played well with the cocoa, while still being light enough to let the other spices shine through.

busy as a … well, you know … getting prepared for next month’s beekeeping class!