Verbenum is our only white flower at the moment. Beautiful around Easter. We start dinner with kitchen grown and sliced oyster mushrooms sauteed 2 minutes in olive oil with unsalted ghee butter as an appetizer. 1 ounce per person of your 16 ounce dinner.

The best soup chickens are older hens that stop laying eggs. Brown a whole chicken thigh in a dutch oven on all sides. Add fresh parsley and celery, Tsp harissa lemon pepper mix, cover with cold water, bring to boil, simmer overnight, till broth is condensed to half. Dice meat and skin, remove grizzle and bones. Serve broth with freshly baked sour dough french bread. 3 ounces of your 16 ounce dinner.

Spring is a month late this year, but we got some small fresh artichokes. To make them tender, put upside down on steamer and steam till you can pull the leaves off by wiggling. Then, add to lamb roast upside down, to absorb the lamb roast flavors. Serve with aioli dip. 2 ounces of your 16 ounce dinner.

Chickens start laying again when the days get longer in spring, to give to friends and family and cook with. Perfect to make fresh mayonaise with garlic aoli. Run food processor eight seconds with fresh farm egg, Tbs olive oil, Tbs lime juice, Tbs red wine vinegar, Tsp dijon mustard, Tsp sweet paprika powder. Drizzle in one cup grapeseed oil with processor running. Add 1 ice cube frozen garlic. Puree. Tablespoon per person, one ounce of your 16 ounce dinner.

A new baby lamb is added each spring to replace one of the older ones. Lamb meat is cut at the shoulder into leg and shoulder, then broiler seared at 500F degrees in preheated roasting pan, ten minutes per side, then cooled.

When cooled, the lamb is covered in a crust of yoghurt, mustard, garlic puree, oregano, thyme, pulverized fresh rosemary, chopped olives, chopped tomatoes. Roasted in 375F degree oven till internal temperature is 125 F degrees, about 15 minutes per pound, 75 minutes total. Rest 10 minutes, then measure internal temperature. Slice thin, serve over arugula, 6 ounces per person out of your 16 ounce dinner.

Siberian fingerling potatoes grow here, two crops, on top of our hard, poor desert soil, which gardeners call “Shasta Cement”. Covered with straw or peet, drip irrigated, they make delicious Brabant potatoes. Boiled 10 minutes, skin on, with boiler onions, then cut in half, fry flat sides down in the juices of the lamb roast, till the lamb is done. An ounce of potatoes and onions per person, 2 ounces out of your 16 ounce dinner.

3 Tbs Pear William liqueur flavor 12 handmade dark chocolate Easter eggs.

Melt 4 Tbs peruvian cacao powder in 4 Tbs unsalted butter and 400 ml condensed milk, bring to boil, stir. Sprinkle chocolate sprinkles on bottom of 8” x 8” glass baking dish, ladle warm chocolate paste over them, add 3 Tbs Poire William liqueur, stir, cool till semi solid 30 minutes.

When solid, scoop in tablespoon, roll through chocolate sprinkles till egg shaped, press into spoon, turn, press other side. Serve cold. 1 ounce, the last ounce from your 16 ounce dinner.

This California Red Cabernet Sauvignon wine grows in the hills nearby, our own red wine failed this year because we tried to reuse screwtop bottles. For after dinner, serve home made eggnog liqueur. Enjoy.