This Week at the Herdic House
We hope everyone has had a happy Labor Day weekend, especially since the weather was, well, frankly and absolutely beautiful. We were already glad to be living in gorgeous central PA, but, even if we hadn’t been, central PA is particularly easy to love in September, isn’t it? Oh, we Susquehanna Valley denizens are lucky indeed! ‘Tis the season when summer stretches luxuriously on her picnic blanket, limbs draped over the season’s bounty, and then curls up with a book, and we realize she’s become fall.
And among the items on that picnic blanket would surely be the peppers, tomatoes, corn and herbs we’ll be using for tomorrow evening’s Blue Plate. Wait, did we say tomorrow? Yes, indeed, because tonight, as we’ve mentioned, we’ll be hosting a large group in our main dining room…and we’re postponing the Blue Plate until tomorrow (Thursday) evening. But it’s one of our late summer favorites! A chile relleno stuffed with Fossil Springs corn and three cheeses, served over local beans and rice. The Blue Plate, as always, is $18 at our House and $20 to go, and you can reach us at 570-322-0165 to book a table! Plus, we’ll have, by request, a tomato soup with a french onion twist and a panzanella salad so fresh it’s practically bursting…
As a reminder, this week’s Blue Plate will be offered on Thursday, 9/10, and followed by a series of Blue Plates on Thursdays—9/10, 9/17, 9/24 and possibly 10/7 will be the dates of our next several Blue Plate evenings. Thanks for bearing with us during what has become known as “bus tour season”, while the leaves are starting to fall. We’ll be back to normal soon, we think…
Speaking of late summer adventures, we were lucky enough to get an invite out to a friend’s Montgomery cabin to pick apples this weekend—an idyllic outing that included tree climbing (see Linden, above, high in an old and never pruned apple tree), fish feeding and ample apple and pear harvesting. We’d intended to use some of those same apples for a menu this weekend, and then we realized that…well…there’s already a lot going on! We’ve got several private events on Friday and Saturday, and we’re reluctant to make any promises about features when there are lots of different menus floating around. It’s a good problem to have, we know, but we’ll hope to see you this week anyway, despite our reticence about what’s for dinner—rest assured it will include the best of the season, whether that’s foraged mushrooms, perfect peppers, apples, peaches, plums…and maybe a little sweet corn ice cream thrown in there somewhere, before the season wraps up!