Napping, strolling, daydreaming, reading and napping again make summer at the farm worth all the hard work in the spring. Yesterday, was a perfect summer day without plans or obligations. The day lazed along with us in tow.
Meg and Theo love seafood so we had some fun with Beaujolais oysters, fresh peas from our garden and rainbow trout.
The first time that Theo shucked oysters, he cut his hand. Dad was watching me teach him and realised that I am left-handed and Theo is right-handed. He was trying to use his left hand!
Since then, he has become an expert oyster shucker.
Meggie combed through the cupboards and fridge and created a delicious mignonette to serve with the oysters.
Prosecco Lime and Ginger Mignonette
3 tablespoons Prosecco
1 tablespoon rice wine vinegar
juice of 1/2 a lime – zest it first
zest of whole lime
1 green onion, minced
1 teaspoon fresh ginger, minced
Combine ingredients and serve with freshly shucked oysters.
We sauteed the fresh peas with white onion and prosciutto then simmered the whole mixture in a dry white wine until the peas were just soft. The peas were served with grilled trout stuffed with lime slices, oregano blossoms and lemon thyme. It was a beautiful meal to end a perfect day.
Thanks for reading
