The Farmer's Daughter - A Seasonal Summer Lunch to Remember
As fall steadily approaches, I sit back and reminisce about one of the most memorable dining experiences I’ve endured this summer. It was at The Farmer’s Daughter, located in The Normandy Farm Hotel in Blue Bell PA. This award winning farm to table restaurant features seasonal menus. It has a cozy atmosphere that makes you feel at home and each person you encounter is very welcoming. I previously dined here for the Sunday brunch buffet. I had a wonderful experience and knew that I had to come back to try other things on the menu. So I decided to make reservations for lunch.
I decided to start with the charcuterie board. This came with an assortment of meat, cheese, jam, nuts and sourdough. You can never go wrong with a charcuterie board! Next up was the grilled octopus, compliments of the chef. I really appreciated this special treat considering octopus is one of my most favorite things to eat! This was grilled to perfection, very tender. It came with a side of white beans with citrus vinaigrette, avocado and banana peppers. This was absolutely delicious. If you’re an octopus lover like myself, I highly recommend this.
For the main course, I ordered the roasted mushroom flatbread and the short rib flatbread (summer seasonal item). The roasted mushroom flatbread was made with shiitake mushroom, tomatoes, scallions and garlic herb cheese. The short rib flatbread was made with short rib, mushrooms, sautéed peppers & onions and horseradish cheddar. The short rib one was savory and if you enjoy horseradish then you would’ve enjoyed the slight punch this gave to this flatbread. I liked this one very much. The roasted mushroom one was light and I enjoyed the flavor of the garlic herb cheese.
The end of my lunch was slowly approaching and I still had room for dessert. One of the main reasons why I actually chose to have lunch here was to check out the desserts. I couldn’t wait to indulge in a few tasty sweet endings! The first dessert I ordered was the Lemon Meringue Popsicle. This wasn’t an actual ice cold popsicle, but it’s appearance resembled one. I thought it was quite pretty! This was made with a tart crust, lemon curd, white chocolate glaze and toasted meringue. This was almost too pretty to eat! I enjoyed the light, airy texture inside of this tart dessert. The outer shell was similar to biting into a Klondike bar, minus the ice cream. This was a beautifully made dessert. The second was a traditional Vanilla Bean Crème Brûlée with fresh berries. The rich vanilla bean custard beneath the caramelized crust was smooth, satisfying and perfect. Lastly, I was presented with a Strawberry Shortcake Crêpe. This was filled with pastry cream and strawberry ice cream, topped with strawberries and white chocolate shavings. By now, I should’ve been in a sugar coma! This was the most plentiful out the three desserts and it was a refreshing ending to a wonderful meal.
I want to give a huge thanks to the entire staff at The Farmer’s Daughter and a huge thank you to Nicole (manager). Your hospitality was amazing! I also want to give a special thanks to one of the pasty chefs, Michelle Singleton, for taking the time to describe each dessert. If you have yet to visit this restaurant, make a reservation soon. I’m sure you’ll enjoy it here as much as I do! Visit www.farmersdaughterpa.com for more information and follow them on Instagram at www.instagram.com/fd_restaurant/