About the Club — Director's Newsletter

Director Newsletter

September 2008 at The Faculty Club

"The teeming Autumn big with rich increase,
Bearing the wanton burden of the prime..."

Welcome Back, Friends to perfect Terrace weather. Lots of sun, cool breezes and color everywhere. No need to regret the end of summer. Take a seat in the Conservatory garden, ask the bar tender for a "Louisville Sling" (the Club's newest non-alcoholic tuner-upper), and you might even forget to worry about the election in November.

When Shakespeare wrote his fulsome verse (see above), it was expected that such excesses of verdure would re-occur in an endless future. Alack and alas, we are no longer so sanguine. Perhaps that is why our Rose Garden has this year seemed even more precious, more transitory, more worthy of our care. Heavy rains and record heat have combined to produce an explosion of greenery shot with bolts of color seldom encountered in New England. The scent that permeates this little plot has never been as evocative, combining as it does the smell of ripe greenery and damp earth over laid with the heady pungency of English roses.

Harvard's participation in the growing national commitment to work for a sustainable environment has resulted in the challenge to discover new and better means of approaching the energy crisis and to re-evaluate our primary contributions to membership. Simply stated, the Club provides food and shelter at reasonable prices. The June newsletter outlined some of the major changes in our energy policies; this month we would like to discuss the kitchen.

There has been a major focus on the advantages of supporting those local growers who are engaged in sustainable practices of food production, and the Faculty Club is fortunate in being small enough to take advantage of this opportunity. We are also intelligent enough to understand that "local" can be lousy and "organic" is no guarantee that your apricot will not taste like cotton wool. Therefore, our task is more complicated as we search for fruits and vegetables that are not just ripe, not just pesticide free, but are full of flavor and juice. We want eggs that bring back the excitement of breakfast, poultry and meat that not only remind us of sweet clover and clean grain but will reflect our earliest sensory experiences: the roast in our grandmother's oven that tastes just as good as it smells.

Edward Brown of Greens restaurant believes that "the quality of caring" is an ingredient that everyone can taste. We invite you to experience the generosity of spirit that shines at our tables. Find it at Breakfast in the slivered Pears and Blueberries on Chef Arredondo's tribute of thin-sliced, eggy, French Toast. Discover it at Lunch in a succulent Tart of Zucchini and Shallots with slabs of ripe Tomato and frizzled Prosciutto. Enjoy it in Autumn salad, zingy with Roquefort crushed in olive oil and lemon.

If you can wait until evening, Chef Brentana proposes a lively Tasting Menu that pairs Black Mission Figs at their September superlative best with a medallion of Grilled Swordfish, Fried Green Tomatoes, and, finally, Roasted Vermont Quail. For aficionados, the cheese course is where you will find the celebrated and comparatively rare chevre, Bleu du Bocage. Fashioned by French affineur, Pascal Beillevaire, it is served with a glass of Port.

Recipe of the Month

Italian Prune Plums

  • In my day, as friends and relatives were known to "drop in," a good housewife kept a well stocked larder that would enable her to serve up a meal which would not shame the family. However obsolete the very idea of an "unexpected guest" has become, there will always be children, grandchildren and other strays whose simple faith in our expertise has not gone out of fashion. Storm your farmers' markets where you will find that most Autumnal of fruits, the Italian Prune Plum. Its versatility and its simple preparation could make it your Ruby.
  • Rinse but do not peel. Split the fruit with a sharp knife and the pit will roll out. Place about 4 cups of the beauties in a bowl, add ¾ cup of sugar, a pinch of salt , half a stick of butter cut into bits and a generous dash of cinnamon. Place in a plastic bag and freeze. Repeat.
  • The possibilities for future triumphs are endless, and they are all easy. A Plum Pie for Thanksgiving. Plum Jam, Preserves, Tarts, Cobblers, Pastries, Smoothies, and even the humble but delicious Stewed Plums. If you need recipes, holler.