A Farmer's Market Fete!

When I saw this absolutely adorable farmer's market themed soiree on one of my favorite blogs, City of Dionne, I couldn't wait to get all the details and share them with you!

The lovely lady behind the party, Dionne, delights in planning thoughtful parties and themed get-togethers and threw this darling luncheon for a few of her best girlfriends! 

All of the flowers were fresh from her local farmer's market & Dionne arranged them in different jars and containers that she had on hand.

 

She created the invitations & placecard settings by doing a google image search for "vintage labels". Two of the best resources she found were The Graphics Fairy & this stunning flickr album.

She edited the images in photoshop, printed them on white labelstock & then affixed them to chipboard, "to give them a heftier weight, and a rustic and natural-looking back"

 She bought some earth-friendly bambu plates from Central Market, {also available at World Market} sweet vintage napkins, from Luncheonette Vintage  and finished off the place settings with sprigs of dried lavender, miniature clothespins and kitchen twine.

 The menu included a Chicken Cous Cous Salad with Yogurt Cumin dressing, Roasted Tomato Tarts {recipe below!!} &  Lemon Honey Shrimp.

For dessert she served Creme-Brulee stuffed cupcakes and Vanilla frozen yogurt pops. There were also lots of fresh, local berries placed in a charming galvanized bucket stand, from Hobby Lobby!

Here's the recipe Dionne used to make the Roasted Tomato Tarts. I am dying to make these, they look so very good!

Roasted Tomato Tart

• 1½ cups (375 mL) flour
• 7 tbsp (115 mL) butter, cold and cut into small cubes
• ½ cup (125 mL) cream
• 1 cup (250 mL) finely grated Parmesan
• pinch salt
• 1-1¼ lb. (500 to 625 grams) cherry or grape-sized tomatoes
• 1 tbsp (15 mL) olive oil
• 1 tsp (5 mL) salt
• ½ tsp (2 mL) fresh ground pepper
• 2 tbsp (25 mL) fresh basil, chiffonade (rolled like a cigar and cut into strips)

Add the flour and pinch of salt to the bowl of a food processor, then sprinkle the butter cubes on top. Pulse two or three times until the butter starts to break down, then add the Parmesan. Pulse until the mixture is crumbly and the butter is in pieces no larger than a pea.

Add the cream slowly while pulsing until the dough starts to come together. (It will bunch up and the food processor noise will change.)

Empty the contents onto a lightly floured surface and knead it a few times to pull the dough together.

Wrap in plastic and refrigerate for at least 30 minutes or as long as overnight.

Preheat oven to 325 F (160 C).

Toss the tomatoes in a bowl with the olive oil, 1 tsp salt and pepper. Set aside.

On a lightly floured surface, roll out the dough until it is about 1/3 inch to 1/4 inch (8 millimetres to 6 mm) thick. Press into tart tin (9 inch/23 cm round tin or a 14-inch/35 cm rectangular tin), stretching it as little as possible, and cut off excess. Arrange tomatoes in the tart tin.

Bake for an hour until tomatoes are soft and pastry is golden brown. Remove and let cool on a rack for 10 minutes. Roll basil leaves like a cigar and then slice them to make herb strips. Sprinkle over tart.

Serve while still warm.

{recipe source}

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Thank you so much, Dionne, for sharing all of the details of your charming event! 

Check out Dionne's lovely blog & etsy shop!

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