Wine, food and friends--what better way to spend the second last night before leaving. Using lettuce from her cold frame, tomatoes from her greenhouse and a chicken raised on the property, Kathy cooked up one of many scrumptious meals we've enjoyed at Armitage Farm. Don pours a crisp Riesling from Gaspereau Vineyards, which was followed by a bottle of one of his own wines.Dessert included baked rhubarb, picked from the rows of plants where I usually gather a winter's supply. It is these fresh local foods, from the asparagus to the zucchini, which I will be salivating for in the North.
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