Creamy Lemon-Chive Dressing Adapted from "Vegetable Harvest" (Morrow, 2007) Time: 5 minutes 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon fine sea salt, or as needed 1 cup light cream 1/3 cup finely minced chives.

BASIL SAUCE Time: 20 minutes 1/2 cup chardonnay 1 teaspoon minced shallot 3 cloves minced garlic 1 bay leaf 4 cups heavy cream 1/2 cup chopped fresh basil leaves Salt and freshly ground black pepper 1 tablespoon cold unsalted butter.

Tartine au Sucre 4 slices maple white bread, each about 1 1/2 inches thick (recipe follows) 1 cup maple sugar (see note) 1 1/2 cups heavy cream 1/2 cup sour cream.

Add the heavy cream 1/2 cup at a time.

In a large heavy bottom saucepan, combine the cream, milk, one-quarter cup of the sugar, cinnamon, ginger, nutmeg and allspice.

Sister Marie Burgess's Potatoes Preparation and cooking time: 1 hour 2 pounds mealy potatoes (russets are a good choice) Salt to taste, if desired 1/4 cup butter 1/2 cup light cream 1/4 cup minced raw onion 1 tablespoon dried dill weed.

CLASSIC STRAWBERRY TART Time: 6 hours, including chilling Pastry cream (see recipe) Sweet tart pastry (see recipe) 1 1/2 to 2 pints ripe strawberries, as uniform in size as possible 1/3 cup heavy cream 1/3 cup red currant jelly 1 tablespoon kirsch.

Other wildflowers within the reserve include the owl's clover, lupine, goldfields, cream cups and coreopsis.

Cold Dilled Peas (Adapted from "The Gold & Fizdale Cookbook") 2 cups fresh shelled peas 2/3 cup sour cream 3/4 cup chopped fresh dill, chives or a combination of both 2 tablespoons sliced mint leaves Salt and freshly ground white pepper to taste.

SHALLOT PUDDING Adapted from Eli's Restaurant Time: 1 hour 15 minutes 4 tablespoons unsalted butter (more for buttering dish) 2 cups peeled, sliced shallots 3 eggs 1 teaspoon salt 1 teaspoon baking powder 1 cup heavy cream 1/2 cup shredded Gruyere cheese Freshly ground black pepper to taste.