Thursday, August 6, 2009

Week Ten: Nitya's Indian Feast!

It's been another good week out at the farm. Irrigation made our weeding job on Tuesday a lot easier--they'd run the drip lines for a while which made the ground soft enough to pull out weeds. We were working on the basil and eggplants and peppers out in Heron, the field my co-worker Kristin likes to call Mordor. This is part of Kristin's involved Lord of the Rings analogy for the farm. Heron is the farthest field from the barn and usually baking hot, and the ground is often dry and hard and difficult to work with. Nonetheless, it grows some beautiful veggies, so it can't REALLY be like Mordor! Wednesday's harvest went well and we've got quite a bounty of good things once more.
Last week we had Nell Wiener join us as guest chef for her sister Eliza's last day of working with us. We had a really fun day together making the Arugula Potato salad and zucchini fritters. Nell reminded me that we made practically the same menu when she joined us last year (pictures). She told me she liked the potato salad so much she made it for herself afterwards and that she remembers that making this potato salad is what she was doing when she heard the news of the stock market collapse last fall--somehow "Economic Collapse potato salad" doesn't have the ring I was looking for with recipe names, though.
This week I'm excited to welcome Nitya Sethuraman as our guest chef! She's a member of the CFK and has been looking for an opportunity to teach me more Indian cooking. I'm very excited about the menu we have planned.

Here's the harvest:
Cabbage - 1 head
Garlic - 1 clove
Tomatoes - 1 box
Potatoes - 2 lbs
Carrots - 1 bunch
Swiss chard - 1 lb
Cucumber - 4
Sweet basil - 6 tips
Summer squash - 4
Lettuce - 2 heads
Hot peppers - 2
Lime basil - 5 tips
Sweet peppers - 2
Green onions - 5

the Indian part of the menu is
Sambar - a delicious combination of veggies, lentils, spices, and coconut
Raita - cucumber-yogurt-spice
Dosa - vegetables wrapped in thin pancakes=Indian burritos!

The Irish part of the menu is:
Colcannon - this dish is always a CFK hit--a traditional combination of potatoes and greens. Plus, there's a fantastic song about it!

As always, there will also be a lovely green salad (Dancing Along Salad) of lettuce and other tastiness and we'll be sending home a cucumber and a tomato. Yum!

Photo explanations: 1. All (clean) hands on deck to mix last week's zucchini fritters 2. CFK ladies and guest chef Nell make the fritters. 3. Frittering away! 4. Mixing the gorgeous potato salad.

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