Week Five: Ramblin' in the new-mown hay

I bet this won't come as a surprise to anyone, but I forgot my camera this week. I'm planning to take it to the Kitchen on Friday, though, and get pics of the food in progress. Last week the slicing of the beets was simply visually beautiful, so I want to share it with you.
It's been a great week at the Farm. Over the weekend we made hay (the title of this post refers to the folk song "Country Boy" which has verses about the seasons). On Sunday a huge team of volunteers came to the Farm to bring the hay into the barn: hard work physically, not to mention hot and dusty! I find it rewarding, though, to do a big job like that in a group. There's definitely a sense of community involved and it was lovely to be joined not only by farm regulars and apprentices but by two CFK members, Craig and Renee. After unloading 10 wagons containing something like 950 bales of hay in 5 hours, the hay crew wound up the evening relaxing and chatting in the new picnic space. It was a perfect day in so many ways: good weather (not too hot), good company (and plenty of it--no one had to overwork with a crew of nearly 25), and good work. Join us next year!
The Farm and the Kitchen have been featured in the media this week, excitingly! Check out my interview with A2ethics.org by clicking here. In this podcast (which is more than an hour long, I'm afraid) we have a great discussion about the organic/local food movement, the Community Farm, the CFK, and ethical issues surrounding these topics. It was an interesting conversation and makes for good listening. Feel free to join the site and make comments and join the conversation yourself!
Also, the Farm's Weed and Sing program was featured on WUOM. Read and listen here. This article is only like 2 minutes long and is well-worth the listen, I think, for the sake of the voices of Anne, Karen, and a volunteer, and the singing in the background.
And now, this week's share:
Fava beans - 1 lb
Zucchini (!) - 1 small
Basil (summer is here!) - 6 tips
Cabbage - 1
Green onions - 5
Greens - 1 lb
Carrots - 6
Beets - 4
Lettuce - 3
Parsley - 1 bunch
Cilantro - 1 bunch

and the menu...
Roasted beets and carrots with rosemary (recipe I learned at Pendle Hill)
Green Goddess Dressing from Laurel's Kitchen p. 132 (herbed vinaigrette for vegans)
Sweet and Sour Cabbage with Beet Greens, Zucchini, Raisins and Apples from Greens, Glorious Greens p. 69
Fava Bean Pasta Sauce from http://www.seasonalchef.com/recipe0506b.htm#Pasta%20with%20Fresh%20Fava%20Bean%20Sauce
Dressed Grain from The Community Farm of Ann Arbor Cookbook p. 37
"Ramblin' in the new-mown hay" Salad with lettuce and green onions and maybe some herbs.

A note about salad names, ever since last year I've been giving the salads creative names. Julia and I decided it would be more interesting than just calling it "Salad with lettuce and green onions" week after week. Instead we use lines from poems, comments on current life, etc. It's a bit like how the character in the movie Waitress gives all her pies interesting names (though a little less personal--usually it's just about a poem or song I like). :-) Thought I'd clarify that.

See you all on Friday!
Mary