It’s been such a busy and exciting time around here as we get ready to open the Ballerina Farm Store in Midway, Utah. We held our first media day last week, and it was such a joy to see people in the store, shopping and exploring the shelves. The store officially opens to the public in a few weeks, but I wanted to give you a peek behind the scenes and share a few recipes from our opening celebration.
This is our first brick-and-mortar location and the very beginning of something we’ve dreamed about for a long time. Daniel and I have always wanted to give more people a taste of farm life and the joy we’ve found from it. This market is our first step into that world.
It’s far from the end goal, but this is where we’re starting. We’re learning a lot and taking each step with care. That said, I’m really proud of what we’ve created so far.
It’s exciting to give our Ballerina Farm products an official, physical home. The shelves are stocked with a few of our favorite things. Like our locally-milled flour, farm butter, fresh yogurt, locally raised meat, it’s all so good. There’s delicious apple juice pressed in Vermont, and pasta from a small, family-run farm in Italy. The food is definitely the star of the show at The Farm Store.
Everything inside was chosen really intentionally, and it’s all just the beginning of what we hope to keep building with Ballerina Farm. I wish we could have had all of you at media day, but the next best thing is sharing these two recipes from our incredible chef Catherine Clark. She made them for our guests last Friday and they were both so simple and delicious. Perfect for spring.
Orange Lemongrass Seltzer
This drink was so refreshing. Bright, fresh, perfectly sweet.
Ingredients:
400 g sugar
400 g water
300 g fresh orange juice (about 3–4 oranges)
Zest of 3-4 oranges (in wide strips if possible, to avoid bitterness)
3 stalks lemongrass, outer layer removed, bruised and chopped
Pinch of salt
Directions:
Put all ingredients into a saucepan and bring to a simmer. Simmer gently for about 10 minutes to infuse and the water to reduce a bit. Turn off the heat and bring to room temp. Strain!
For the seltzer:
Gently mix the syrup with carbonated water (about 1 part syrup to 4 parts carbonated water). Add some acid to taste, lime juice, or apple cider vinegar! I used ACV here.
Lemon Posset
The perfect chilled and creamy dessert to serve on a warm afternoon.
Ingredients
600 ml heavy cream (minimum 36% fat)
120 g sugar
100 ml fresh lemon juice (about 2 large lemons)
Zest of 1 lemon (optional, for a more intense citrus flavor)
Tiny pinch of salt
Directions
Add the sugar and cream to a pot and gently bring to a small simmer while stirring often. When the cream comes to a simmer, turn off the heat, add the lemon juice and stir. Pour into bowls/lemon peels and leave to set in the fridge for at least 3 hours.
This store is the beginning of a new chapter for us. If you’re local to Midway or just passing through, we’d love to see you. Come say hello, sit a while, and take home something delicious. You’re always welcome here.
Hannah
Okay that POSSET
Thank you! Those look lovely!