Let’s Celebrate Mother’s Day Weekend!

Saturday, May 9: Good Earth/Great Chefs welcomes April Bloomfield

Come to the farm between 11:00 and 1:00 to meet April Bloomfield, owner/chef of Manhattan’s celebrated restaurant, The Spotted Pig. April will be here to sign copies of her new cookbook, A Girl and Her Greens. There will be music, tastings of some of April’s delicious recipes, and good company!  

Pick up a copy of April’s book and then visit the stand to stock up on just about everything you will need for a fabulous Mother’s Day brunch.

Sunday, May 10: Mother’s Day Brunch


Bellinis made with Chino farm peaches
Crostini topped with crushed spring peas and mint
Frisée, Radicchio, and Fennel Salad with Mustard Vinaigrette
Sweet Corn Polenta with sautéed Wild Spinach and Swiss Chard
Grilled sausages
Strawberries with rose geranium whipped cream

Guidelines and options:

For a variation on the classic Bellini made with fresh peach puree and prosecco, try a Rossini, made with pureed strawberries.

Crostini topping recipe:

CRUSHED SPRING PEAS WITH MINT (Makes about 2 cups), from April Bloomfield, A Girl and Her Greens


  • 2 cups fresh peas (from about 2 pounds pods)
  • 1 ounce aged pecorino, finely grated
  • 1. teaspoons Maldon or another flaky sea salt
  • 1 small spring garlic clove or small garlic clove, smashed, peeled, and roughly chopped
  • 12 medium mint leaves (preferably black mint)
  • 3 tablespoons extra-virgin olive oil
  • Scant 2 tablespoons lemon juice, plus more for finishing


  1. Combine the ingredients in a food processor and pulse to a coarse puree, about 45 seconds.
  2. Scrape the mixture into a bowl and roughly stir and smoosh a bit so it’s a little creamy and a little chunky.
  3. Season to taste with more salt and lemon juice—you want it to taste sweet and bright but not acidic.


Try the recipe from Gourmet Live on Epicurious.

Sweet corn polenta

Use the recipe from A Girl and Her Greens, which is a traditional cornmeal polenta made with the addition of fresh corn (now available at the stand). Top with sautéed wild spinach and Swiss chard, and serve sprinkled with sliced spring onions fried until brown and crunchy.

For a vegetarian meal, skip the sausages and top each bowl of polenta with a fried egg.

Rose geranium whipped cream

Begin the night before. Rinse one bunch of rose geranium flowers (available at the stand), approx. ½ cup, (you may use stems and all) and put in a small saucepan with a cup of whipping cream. Heat the mixture over medium heat until simmering, but not boiling. Once cream comes to a simmer, remove from the heat, and cool overnight in the refrigerator. The next day, strain the geraniums out of the mixture, add powdered sugar if desired, and whip the cream. Serve as a dipping sauce for whole strawberries, or drizzled over sliced berries.

Happy Mothers’ Day to everyone!