Bolete Is Special Dining Experience
Many paths cross at Bolete. It’s just inside the Salisbury Township border at the intersection of Seidersville Road, Emmaus Avenue, Susquehanna Street and Fountain Hill’s Broadway.
Many locally grown or locally produced foods cross paths here, too. The back of the menu lists some of the area’s most inspired farmers. Every ingredient has a story to tell.
The old stone house that houses Bolete (named for a mushroom) began life as a stagecoach stop and country inn. In its previous incarnation, it housed the Inn of the Falcon, another Lehigh Valley dining destination.
The winter evening was cold. Torn between hot soup and cold lettuce for a first course, I chose the Liberty Gardens Mixed Greens Salad ($10) and was warmed by an abundance of antioxidants. I could taste each individual leaf under a clear, tart dressing tossed with blue cheese, candied walnuts and dried cranberries.
I could identify most of the leaflets -- lettuce, endive, frisee, parsley, and arugula -- but succulent sprigs with a nutty flavor had me stumped. “Sometimes something new sneaks in,” said the helpful server. “The chef trusts Liberty Gardens so much that sometimes Jeff will just bring in a bag of mixed greens.” (Thanks to greenhouses and other techniques, Liberty Gardens and other Pennsylvania farmers are experts in extending the growing season.)
My dining companion chose the roasted cauliflower soup because she recognized it from an episode of The Food Network’s “The Best Thing I Ever Ate.”
We watched as the soup was poured at the table from a cast-iron teakettle. Gently, a crisp quail egg was ladled in. Our server explained how the egg was cooked: simmered in a 140-degree bath for an hour, then dipped in breadcrumbs and flash fried. She warned about its hot liquid core, but it melted luxuriously into the soup and on the tongue. At the bottom of the bowl, salty bits of guanciale, the caviar of bacon complemented paddlefish caviar.
Named to publisher Maria Rodale’s 2010 list of Top 10 Farm-to-Table Restaurants, Bolete keeps her coming back for “the food, the food, the food.” The Emmaus-based CEO blogged that her serving of perfectly cooked fish atop seasonal vegetables was so good it nearly made her cry. I can relate.
Seared Day Boat Sea Scallops ($30) came to the table atop a heavenly mélange of mini gnocchi, cauliflower bits, shreds of Maine Jonah crab, chanterelle mushrooms and truffled cauliflower puree. All ingredients worked in synergistic harmony.
Stone Dish Gardens - News
It was worth my long drive from Panther Branch just to see the lovely, mossy, dish gardens on Spain's front porch. Focusing on each tiny landscape, nestled in ceramic bowls and dishes and on squiggly pieces of driftwood and into stone basins,
Torn between hot soup and cold lettuce for a first course, I chose the Liberty Gardens Mixed Greens Salad ($10) and was warmed by an abundance of antioxidants. I could taste each individual leaf under a clear, tart dressing tossed with blue cheese,
UW Extension also holds walk-in plant clinics at several sites including the UWEX Horticulture Center at Boerner Botanical Gardens in Whitnall Park, Hales Corners. It is open 10 am to 2 pm Monday through Thursday. From Aug. 4 through 14, visit the UW
Dorothy writes of damson cheese, a solid deep purply jam, and suggests popping the fruit in an earthenware dish in the oven until the juice runs, then rubbing them through a sieve, cracking a few stones and adding their kernels to give the cheese a
By the 20th century, the stones were still standing, although many of the granaries and corncribs weren't. Gardeners in the US bought them to use as ornaments, says Barbara Israel, of Barbara Israel Garden Antiques, in Katonah, NY Staddle stones look
Moss dish gardens – Moss and Stone Gardens – Where Moss Rocks!
That were evenly mixed together,” says David.
Recognizing the rarity of these two mosses in such a large colony combined as one, David commissioned Marsha Owen Pottery to make this mellow, yellow pottery dish.
“As a moss cultivator, I am always looking for exceptional specimens and as this mixed colony developed, I knew I wanted to showcase the fusion of species and their exceptional size,” says David.
David carried the colony to Marsha’s studio where they made a cardboard template of the colony’s footprint. David says, “I asked Marsha to come up with a simple, elegant container to house this voluptuous mixture and I was not disappointed.”
Careful consideration was needed in making this pottery fit the moss colony. As pottery is fired, there is shrinkage. Allowing for this, Marsha and her husband Rick, carefully constructed the container, so once fired, the moss colony would fit exactly.
At first glance, this moss dish may seem to be lacking the detail of a micro-landscape David is so well known for; however, to David, “This dish epitomized the simple beauty of a moss dish garden.”
As ever, photographer, Ken Gergle, masterfully photographed this dish garden, Mellow Yellow. Often, Ken leaves the scale of the art a mystery. When I learn of the scale of some of David’s pieces, I often equate it to adding the last wiggly-shaped piece to a 500 piece puzzle, as Country Dish revealed.
So while Mellow Yellow, may only be made of two mosses, Polytrichum commune ™ 2007 © 2011 Helen Yoest @ Gardening With Confidence Helen Yoest believes that environmental stewardship starts at home. Her first line of defense for any problem will be organic. Helen is s freelance garden and travel writer whose work has appeared in Better Homes and Garden, Country Gardens, Fine Gardening, Carolina Gardening,Triangle Gardener, and many magazines. A popular and enthusiastic speaker, Helen enjoys speaking to groups on a variety of garden related topics.
Stone Dish Gardens - Bookshelf
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Moss dish gardens – Moss and Stone Gardens – Where Moss Rocks!
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Moss and Stone Gardens Blog
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