Cocktail Recipe: Slowing Thyme

With just a few warm days around the Village, we’re quickly getting excited for spring. Spring means baby animals, goodies from the garden and fun, outdoor activities on The Preserve. Incorporating fresh garden ingredients into the menu goes farther than just the food. As often as possible, we try to use ingredients from the property in recipes for food and drinks served out of The Trustees’ Table and in onsite catering services. Here’s one recipe that you’ll find on our menu this spring:


Slowing Thyme Cocktail Recipe


  • 1.5 oz. Hendrick’s gin
  • .75 oz. St. Germaine liqueur
  • .5 oz. classic simple syrup
  • .75 oz. lime juice
  • 3 cucumber slices
  • 2 thyme sprigs


Muddle one thyme sprig with simple syrup and two cucumber slices.

Add to the rest of the ingredients and shake.

Serve in a highball or Collins glass.

Garnish with thyme and cucumber.


Music on the Lawn starts in May, but that doesn’t mean you have to wait until then to enjoy the patio and garden views. Grab a drink and a place by the firepit anytime of the year!

A.J. Gaidzik, The Trustees’ Table

Recipe: Zucchini + Squash Pickles

We have an abundance of patty-pan squash coming in from the garden this year, and we hear we aren’t the only ones. It seems to be a very productive year for garden veggies! Right now, our garden team is harvesting 30-40 pounds of summer squash every other day!

The abundance doesn’t stop there. Our butternut winter squashes have produced with equal vigor and have ripened earlier than expected. The beets are in, the garlic has been dug and sorted, and the tomatoes, basil, peppers, okra and eggplant harvests are ramping up! It doesn’t get much better than enjoying late summer crops from the garden.

That means The Trustees’ Table has to get creative with how fresh ingredients are getting prepared on a daily basis. Here’s one of our favorite ways to serve the fresh squash and zucchini:


1/2 qt. apple cider vinegar

1/2 qt. water

1 1/4 c. sugar

1 tbsp. red pepper flakes

1 tbsp. fennel seed

1 tbsp. mustard seeds

1 tbsp. dry mustard

1 bulb fennel, sliced and tops rough chopped

6 large zucchini, sliced into 1/8-thick rounds

1 onion, thinly sliced

1/4 c. Kosher salt


Bring vinegar, water, sugar, red pepper flakes, fennel seeds, dry mustard and mustard seeds to a boil in a medium saucepan, stirring to dissolve sugar.

Toss zuchinni and salt in a large bowl and let stand until zucchini releases moisture, 30-35 minutes. Drain squash, add fennel and onion. Pour pickling liquid over vegetables to submerge and stir. Cover and chill at least 12 hours. Enjoy!

In the Shaker tradition, our farmers take pride in planting, tending and harvesting sustainably-grown fruits, vegetables and herbs, destined to end up on your plate at The Trustees’ Table.

J. Steven Brockman is the executive chef. A south central Nebraska native, he grew up surrounded by the corn and soybeans of his grandparents’ farm…

Dylan Kennedy is the farm manager. An avid mountain biker and traveler, he has farmed as far and wide as Foxhollow Farm in Oldham County (Kentucky) to New Orleans…

Shaker Lemon Pie


Tables are a place for gathering. For sharing stories. And for sharing pie.

Shaker communities were efficient and economical; therefore, they believed in using their energy and resources to the best of their ability. Take Shaker Lemon Pie, for example. Like today, lemons didn’t grow in all regions of the country, so when the Shakers got their hands on fresh lemons, they used their time and resources wisely, utilizing every last ounce—including the seeds and rind—to make this simple yet delicious dessert.

Tomorrow, The Trustees’ Table will be filled with friends and families celebrating a day of thanks together. Around our table. Our dining room typically serves 600 people on Thanksgiving Day. The Village has become a home to those who have made a tradition of staying at The Inn and dining at our table during this autumn holiday. The staff look forward to greeting guests who return to Shaker Village year after year for fellowship (and pie). Our tables have seen so much since we served our first meal in 1968—and that doesn’t count the 100 years the Pleasant Hill Shakers welcomed guests to their table on this very site.

The bakery staff have spent hours preparing Thursday’s feast that includes 36 Shaker Lemon Pies, 30 chocolate chess pies and 20 pumpkin cheesecake pies. And that’s only the sweet stuff…

Whatever table you’ll be gathered around tomorrow, we hope it’s shared with the ones you love and really good pie.

{ S H A K E R  L E M O N  P I E  R E C I P E }




2 large lemons
4 eggs, well beaten
2 cups sugar


Slice lemons thin as paper, rind and all. Combine with sugar and mix well. Let stand 2 hours or preferably overnight, blending occasionally. Add beaten eggs to lemon mixture, mix well. Turn into a 9-inch pie shell, arranging lemon slices evenly. Cover with top crust. Cut several slits near center.

Bake at 450 degrees for 15 minutes. Reduce heat to 375 degrees and bake for about 20 minutes or until a knife inserted near the edge of the pie comes out clean. Cool before serving.