In a bucolic setting, along a less traveled road, standing steady against modern housing sits an 1847 historic home. It is surrounded by an equally historic small farm where one can step back in time in the potager and vegetable gardens, learn of newly introduced produce, rediscover old garden favorites , and learn that what you thought to be a weed, purslane, is really a herb rich in omega 3 fatty acids as well vitamins.
So it was, in a heavenly spot called Country Garden Cuisine, which is owned and operated by Penny Newkirk, that I took a local park district day trip with my friend Sharon and a busload of other good souls.
Country Garden Cuisine was a life-long dream of Penny. As she sold her culinary shop in nearby St. Charles, a nearby convent came to the point in time when they needed to close their doors. When they learned of Penny’s interest in their house and that she wanted to open a culinary school, the deal was sealed, the house was moved to a historic farmstead that had a 1860s barn and outbuildings, and her dream became a reality.
Some years ago, I read about Country Garden Cuisine in a house and garden style magazine. It was a lovely article, but, it was the name that popped out at me. You see, Penny and I went to the same university and managed to land on the same dormitory floor. Both of us being Penny’s, and Pennys being hard to find, we struck up a friendship. That friendship eventually became one of yearly Christmas cards, a few visits, and eventually time and space did what it often does in life, widening the tide of contact. When I saw the article, I cut it out, my heart went pit-a-pat, and I vowed to self to try to contact her and see her school.
Of course, more years went by until one day my friend Roz mentioned, then made happen a field trip for our garden club out to Penny’s school and I finally was able to see her and her wonderful farm. Recently, my friend Sharon mentioned a trip to Country Garden Cuisine and thought I might like signing up for it. I did.
On Wednesday, I was fortunate to visit Country Garden Cuisine again. Penny demonstrated to the group of women in attendance how to make appetizers; grapes covered in Roquefort cheese and a delicious kale pesto, which eventually went into the squash “bowl”, just brought in from the garden.
We took a stroll around the herb and vegetable gardens, “oohed” and “ahed” over the sunflowers and zinnias, that are excellent pollinator attractors in the gardens, and took in the scent of the many herbs that abounded, even as the season ends. The squashes and pumpkins are coming to harvest and, oh, dare I tell you of the treat we were directed to? Yes. Yes, I will, for it is too good to keep to oneself. At the end of the vegetable garden was a large bed of raspberry bushes, their tempting red heads beckoning us to come and eat up a handful of sunshine. Joy supreme.
Then, time for lunch, we wandered back in where Penny demonstrated and prepared a raw beet salad and quinoa pilaf that would accompany a pork tenderloin (topped with a peach salsa). We ate in the dining and sitting rooms of the old and welcoming house.
Food, history. and connections with the past linking to the present. A moveable feast.
This is actually a Kobocha squash, just about ready to pick from the garden.