By Zoe Frances Huber, Marketing + Communications Intern

Hosting is an art that begins with exceptional ingredients. At the heart of every memorable meal is the joy of lingering over a thoughtfully chosen bottle of wine paired with a dish crafted from fresh, whole ingredients, and served on your favorite china.  

Shopping seasonally sets the stage for vibrant heirloom tomato salads, homemade strawberry lemonade and a table that invites guests to slow down and savor every bite. At The Farmhouse Garden Center at Daniel Stowe Conservancy, we thoughtfully source local produce, with your next dinner part or gathering in mind. By partnering with Freshlist, we ensure the produce you purchase in Farmhouse is not only fresh, but builds a stronger, more sustainable food system.

To start with, we want to highlight our strawberries at The Farmhouse. These beloved berries are sourced from Bush-N-Vine Farm. Established in the late 1970s, they have strong conviction when it comes to their quality of berries. Utilizing tried-and-true farming practices, they produce a plump, crisp berry to incorporate into your favorite dish. This first recipe comes from the Ball Canning Book and is a favorite of our very own VP of Programs and Engagement, Morgan Long. This recipe can be catered to whichever berry the Farmhouse has in season.

The items you need to make this tasty dish are six cups of strawberries, four cups of bottled lemon juice, six cups of sugar, canning jars and canning materials.

  1. Prepare your preferred canner, jars and lids
  2. In a food processor or blender, puree your strawberries until smooth, work in batches to prevent clogging. Then transfer into a stainless-steel large saucepan, add lemon juice and sugar then stir to combine. Heat said mixture to 190 degrees F over medium high heat and stir occasionally to prevent scorching. Do not boil the concentrate. When completed, remove from the heat source and skim off any foam.
  3. Ladle the hot concentrate into hot jars, leaving .5cm of headspace. Wipe the rim and center the lid onto the jars, then screw the band down until fingertip tight.
  4. Place jars in canner, make sure the jars are submerged completely in the water. Bring the water to a boil and process for 15 minutes. Remove the canner lid, wait 5 minutes, then remove the jars to cool and store.

Farmhouse tip: Wash the berries with our produce wash located in the farmhouse!

These next two recipes come from the matriarchs of cuisine, sourced from Bon Appetit a 1965 original. These recipes come directly from prominent hostesses in the social circles in Washington D.C., passing on their entertaining knowledge to the next generation.  

This upcoming recipe would be best suited using our heirloom or green tomatoes at The Farmhouse. 

The ingredients list will encompass twelve large tomatoes, four onions, salt, vinegar, one tablespoon of flour, one tablespoon of mustard, one tablespoon of curry powder, one pound of brown sugar and six chilies.  

  1. You will cut up the tomatoes and onions and sprinkle each layer with some salt.  
  2. Leave this to the marinate overnight.  
  3. Then the next day drain off liquid, cover with vinegar and then boil for five minutes.  
  4. After you have completed that, mix flour, mustard and curry powder with a dash of vinegar, add these elements to the onion and tomatoes.  
  5. Add the pound of brown sugar and simmer for one hour.  

Now, for our Carrots Supreme recipe, a beautiful way to showcase the vibrant colors and natural sweetness of our rainbow carrots. 

From Eva Adams’ kitchen, this recipe is dubbed for those who “are not particularly fond of this vegetable” – perfect for the pickiest dinner party guests.  

The necessarily ingredients are one cup of vinegar, ½ a cup of brown sugar, two tablespoons butter and some thyme. 

  1. Heat your vibrant selection of rainbow carrots in some the vinegar, brown sugar and butter, serve as a hot vegetable. 

Our final recipe comes from the 1975 cookbook Virginia Hospitality, a tribute to the state’s enduring reputation as the “land of hospitality.” Filled with recipes and traditions, the book celebrates the art of gracious entertaining and passes along a legacy of warmth. 

This recipe is everything creamed corn, perfect to highlight the corn we sell throughout the summer in in The Farmhouse.  

The ingredients to note are two slices of bacon, six ears of corn, two tablespoons of sugar, three tablespoons of flour, water, and salt/pepper.

  1. Fry the bacon and remove from your pan 
  2. Cut the corn from the cob and add sugar to the corn  
  3. Scrape the cob to get all the milky juice 
  4. Add the corn to the skillet  
  5. Mix the flour with roughly ½ cup of water to make a thin paste 
  6. Add one cup of water to the corn and stir while it thickens and cooks 
  7. Cook for around 10-15 minutes  

These recipes, gathered from cherished vintage cookbooks, celebrate the beauty of whole ingredients and the timeless pleasure of a thoughtfully prepared meal. Picture the summer soirée you’ve saved on Pinterest brought to life; a table set with fresh flowers, seasonal dishes and good company. 

Begin your journey at The Farmhouse, where we pride ourselves in shopping locally.  Fill your tote with the season’s produce and take time to linger. Whether you’re hosting an intimate dinner party or creating a beautiful meal as an act of self-care, these recipes invite you to slow down, savor the season.