Life’s moving a bit too fast for our family lately and we realized we needed some downtime to unplug and slow down. John and Molly invited us to their home – Apricot Lane Farm – just at the right time. There, we enjoyed the beauty of nature, listened to the wind blow through the trees, smelled the fragrant air, and relaxed.
John and Molly have been working hard! Apricot Lane was founded last year and they’re working to make the entire farm biodynamic. Picture 380 acres of Southern California beauty: beautiful rolling hills, fruit orchards, a vegetable garden, and now animals on the open pasture.
The kids loved feeding the chickens, gathering eggs, visiting the “shaggy cows”, and petting the sheep.
Molly is an amazing cook (love her blog!), so we ate very well. We enjoyed hamburgers with grilled red onions topped with a caramelized onion and garlic mayonnaise, kabocha squash fries, and roasted vegetables for dinner. The kids ate quickly, changed into their suits and ran for the hot tub while the adults lingered over a glass of wine by the fire. Good friends and good food – just the kind of evening we needed.
Some of us in the family are on the Gaps diet, so when Molly asked me to make dessert, I had to get creative. After I mulled over many possibilities, I settled on a lemon tart with a cookie-shortbread crust, whipped cream and berries. Please don’t be jealous – we’re already getting beautiful plump berries at the market and the lemons came off the tree that afternoon. I was honestly stunned at how delicious the tart turned out. Instead of sucanat or honey, I chose honey-sweetened coconut, dried and then ground in my spice grinder. It makes a pretty fantastic substitute for sugar.
Thanks to John and Molly for your warmth and hospitality. What a blessing for our family.