tag:blogger.com,1999:blog-30722486580506729232024-02-06T21:57:50.765-05:00The Community Farm Kitchen<br>
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<img src= "http://i9.photobucket.com/albums/a95/skychild/carrots.jpg" height=120 width=120>Community Farm Kitchenhttp://www.blogger.com/profile/05302763280263058531noreply@blogger.comBlogger83125tag:blogger.com,1999:blog-3072248658050672923.post-47328005311344757562010-03-17T14:31:00.002-04:002010-03-17T14:35:16.764-04:00We've Moved!Hello friends of the CFK and followers of the blog,<br /><br />Please update your bookmarks, because we've moved! I'm still posting regularly to the blog, which is now hanging out at <a href="http://www.harvest-kitchen.com/blog/">http://www.harvest-kitchen.com/blog/</a> which is on our beautiful new website.<br /><br />It's been a great three years over here, and I still love this blog layout, but I'm excited to have everything under one roof, so to speak.<br /><br />If you haven't already done so, be sure to explore the new website to learn about the exciting changes we're undergoing right now. Continue to check the new blog for regular updates.<br /><br />Peace,<br />MaryCommunity Farm Kitchenhttp://www.blogger.com/profile/05302763280263058531noreply@blogger.com0tag:blogger.com,1999:blog-3072248658050672923.post-65760546202239446082010-02-17T15:43:00.006-05:002010-02-17T16:05:06.747-05:00LWK Week 6: Plowing through!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR47wbmrOqH3XciSdSta9knTbS38D0FzZfM4Q4ApHuvIk_2zRi0HVHg6L7ba33BnUKKtdaDKhkKzGLWynRDYJHN8-hyfrYCi7eNspRX2iyJ8W53Hz_u_LX8wpWPBq-HitKnrz8msvC2_WV/s1600-h/SELMA+005.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR47wbmrOqH3XciSdSta9knTbS38D0FzZfM4Q4ApHuvIk_2zRi0HVHg6L7ba33BnUKKtdaDKhkKzGLWynRDYJHN8-hyfrYCi7eNspRX2iyJ8W53Hz_u_LX8wpWPBq-HitKnrz8msvC2_WV/s200/SELMA+005.jpg" alt="" id="BLOGGER_PHOTO_ID_5439319662614706098" border="0" /></a>I can't believe we're already at week 6 of this adventure! Only two weeks to go. Fortunately, we're offering another three months (6 weeks) of LWK in a special one-time-only March-May share. Sign up now if you haven't already--shares are limited!<br /><br />Last week I had a fun adventure being the Guest Chef for the Friday Mornings @ SELMA local foods breakfast salon. <a href="http://www.repastspresentandfuture.org/fmselma/"> (read more about it here!)</a> The pictures on today's blog post are highlights of that experience. We made some tasty quiche and warm apple-spice waffles. I was thrilled <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhixWgv04V_Okr3XyqCMtMAhyP_FrMZ5nWHNxVQGC1Cxuk_lvpOBhz3IFas7JXoAxKTyP7WeRiED_zT1F5CSNHpR2SUApzbkIAXan-tun3sIrSH5UrDlffnSBFkFhX5brcDKENH1Lw-ELU3/s1600-h/SELMA+002.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhixWgv04V_Okr3XyqCMtMAhyP_FrMZ5nWHNxVQGC1Cxuk_lvpOBhz3IFas7JXoAxKTyP7WeRiED_zT1F5CSNHpR2SUApzbkIAXan-tun3sIrSH5UrDlffnSBFkFhX5brcDKENH1Lw-ELU3/s200/SELMA+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5439319915884207826" border="0" /></a>to have so many Community Farm Kitchen cooks join me in the kitchen to bring off a triumphant morning!<br /><br />So, on the LWK front, I'm excited about all the tasty local treats we have to offer this time. I just discovered that Calder Dairy offers sour cream and cottage cheese (thank goodness for home delivery meaning I don't have to lug pounds of dairy products all around town.) Once again we're also featuring incredible noodles from Pasta e Pasta--lasagna this time. Read on!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaQRn1V1YSNr6qAOdsc3lbjmn9FKwRiEBg_1xu7Zq0-LGXirjunJJ57iwbfyrvLxne_u80NEri130xEOfv_sxUcML5-vVCTiznT-tZehM9aIyudFlcKyTERVcLyHl4ED1jmnmqPiX4zLak/s1600-h/SELMA+011.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaQRn1V1YSNr6qAOdsc3lbjmn9FKwRiEBg_1xu7Zq0-LGXirjunJJ57iwbfyrvLxne_u80NEri130xEOfv_sxUcML5-vVCTiznT-tZehM9aIyudFlcKyTERVcLyHl4ED1jmnmqPiX4zLak/s200/SELMA+011.jpg" alt="" id="BLOGGER_PHOTO_ID_5439321348329180898" border="0" /></a><span style="font-weight: bold;">Roast Chicken with Rosemary Orange Butter</span> --ever since I first clapped eyes on the gorgeous whole chickens we've been getting I've wanted to roast them whole rather than pulling them apart. Well, here goes!<br /><span style="font-weight: bold;">Baked Lasagna</span> - Old Pine Farm ground beef, our taste-of-summer frozen tomatoes, and Pasta e Pasta's lasagna--is your mouth watering yet?<br /><span style="font-weight: bold;">Beef Stroganoff</span>- Just a classic, perfect to show off Calder Dairy's sour cream.<br /><span style="font-weight: bold;">Red Wine-Braised Pork Steaks with Peaches, Cinnamon, and Couscous</span> We have these lovely peaches from Locavorious and had to *something* with them, right??<br /><br />I guess that wraps it up. Stay warm, people. We'll see you Friday.<br /><br />Mary<br /><br />Photos: 1. Quiche at SELMA 2. Many hands make light work 3. Proud chef at the end of a successful breakfast run--serving over 100!Community Farm Kitchenhttp://www.blogger.com/profile/05302763280263058531noreply@blogger.com1tag:blogger.com,1999:blog-3072248658050672923.post-52284712715769818862010-02-03T16:59:00.005-05:002010-02-03T17:16:32.816-05:00February Days are Warmed by Long Winter Kitchen pt 5<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuSSpXpYJDyarLzcYY4kAtDoo8HUUZceVscce_xujMajbIqPh0ofJlEXE7s_yK0XLanLz6ZJysQWRJXlt1oHJ6q8Gx3NSa5To7fYKVgQR_tSy2YNBEOA3ZAP_mKRCWVx3lzj3D7EEDru5o/s1600-h/January+2010+026.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuSSpXpYJDyarLzcYY4kAtDoo8HUUZceVscce_xujMajbIqPh0ofJlEXE7s_yK0XLanLz6ZJysQWRJXlt1oHJ6q8Gx3NSa5To7fYKVgQR_tSy2YNBEOA3ZAP_mKRCWVx3lzj3D7EEDru5o/s200/January+2010+026.jpg" alt="" id="BLOGGER_PHOTO_ID_5434144178892592146" border="0" /></a><br /><br /><br />Michelle and I are so excited to be back with another fabulous (if we do say so!) selection of dishes. Last week I had an incredible meeting with Kris, the farmer who is raising our meat. We talked about a lot of things (including the future of the Long Winter Kitchen--stay tuned for further developments!). She told me about the challenges of being a female rancher, what her son thought when he went to work at a conventional meat processing plant (imagine a 19-yr-old boy reduced to showing emotion and horror!), and what she's learned from the other farmers she works with to source this incredible meat. There were a few stories I thought you'd find interesting: did you think last week's cuts of lamb were <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkVCumdlTAIHaitCtMI03_24XLw8ikrj-EMTv5uzYf23-DptrFJ9tXdaH3YPbxRJo6php6VdAZeZ1lfzH5KuvUeL7Poen8kM9IvZs7ibE4Iyo0cXzlnV6klCdI78eBfm9EkmljdtI9Ke2R/s1600-h/January+2010+023.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkVCumdlTAIHaitCtMI03_24XLw8ikrj-EMTv5uzYf23-DptrFJ9tXdaH3YPbxRJo6php6VdAZeZ1lfzH5KuvUeL7Poen8kM9IvZs7ibE4Iyo0cXzlnV6klCdI78eBfm9EkmljdtI9Ke2R/s200/January+2010+023.jpg" alt="" id="BLOGGER_PHOTO_ID_5434143768919735282" border="0" /></a>small? Well, it's not your imagination. Kris is raising a heritage breed of lamb that doesn't get as large as modern breeds. But, I hope you'll agree, that these animals who were bred for flavor deliver. Another interesting factor that you haven't seen because we've been taking your chickens apart: the chickens we get in your shares are all different sizes--not standardized. Kris points out that this is because she doesn't cull the smaller birds from her flock as they do in traditional chicken farming. She says "This is the real world--I'm not going to waste a chicken because it's a little smaller than the others!" She's also raising some heritage chickens along with modern breeds, so that accounts for some of the variability too. I'm learning so much from being part of this meat CSA... as with any CSA, you learn to live with uncertainty and variety!<br /><br />SO, This week's menu:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip17lJ7XaZzWr117y1NeSka-lsV19EDYmtvgNb18fceSRtlo2UCy9eAVPZ6yECvsxyWioxLHi6XwohQAbRXCcJcrysM9XboB13_VRn_kPd8do7pDvygt_I5ipJp-qxmFMQzCIhTWBxRYrv/s1600-h/January+2010+022.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip17lJ7XaZzWr117y1NeSka-lsV19EDYmtvgNb18fceSRtlo2UCy9eAVPZ6yECvsxyWioxLHi6XwohQAbRXCcJcrysM9XboB13_VRn_kPd8do7pDvygt_I5ipJp-qxmFMQzCIhTWBxRYrv/s200/January+2010+022.jpg" alt="" id="BLOGGER_PHOTO_ID_5434143471404262578" border="0" /></a><br /><span style="font-weight: bold;">Corn and Kielbasa Chowder</span> --a small portion of kielbasa lends a punch to this creamy chowder with summer's sweetest corn preserved by Locavorious and our own homemade chicken stock.<br /><span style="font-weight: bold;">Chicken Chili</span> - a white chili--just the thing to warm these snowy days.<br /><span style="font-weight: bold;">Pasta Fagioli</span> - bursting with flavor from our summer harvest of tomatoes and Old Pine Farm's ground beef<br /><span style="font-weight: bold;">Vegetable Rich Pot Roast</span> - We're going to the freezer and throwing the whole summer into the pot for this one! Eat it and read seed catalogs and think of summer.<br /><br />And, Michelle and I are working hard to get the details nailed down for CFK 2.0. Stay tuned, as I said. We're excited about what's coming next........<br />peace<br />Mary<br />Photos: 1. Steamed Lamb with Thyme and garlic 2. The Breakfast Dish 3. Steak with roasted pepper sauce.Community Farm Kitchenhttp://www.blogger.com/profile/05302763280263058531noreply@blogger.com0tag:blogger.com,1999:blog-3072248658050672923.post-58747117428460252972010-01-20T12:15:00.009-05:002010-01-20T12:43:08.062-05:00Time for Cozy: Long Winter Kitchen Week 4<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcIqeo5QN64HHVCePIRdQxC5UrhqaoA1nrYJdarRlzEA2ZFtfDBKyObIMcc-vl93Y-YeEa15S5ifPZ-vg5AmmU1hLMdD-ZniPeuNLKRnPP3vRGouqyDcYge-GMxgRu2RQqiFShKMHwRFSb/s1600-h/New+Years+trip+and+J2A+007.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcIqeo5QN64HHVCePIRdQxC5UrhqaoA1nrYJdarRlzEA2ZFtfDBKyObIMcc-vl93Y-YeEa15S5ifPZ-vg5AmmU1hLMdD-ZniPeuNLKRnPP3vRGouqyDcYge-GMxgRu2RQqiFShKMHwRFSb/s200/New+Years+trip+and+J2A+007.jpg" alt="" id="BLOGGER_PHOTO_ID_5428877236929397026" border="0" /></a>It's that time again! The cooks are rolling up their sleeves for another cooking adventure. I (Mary) am happy to report that I returned from my trip to the east coast safe and sound (and temporarily phone-less, but my phone is back now, phew!). It was great to dive right back into cooking the day after my return. Not only did we get to work with the terrific meat from Old Pine Farm as usual, your Steak Diane featured the most beautiful mushrooms from my friends at Michigan Mushrooms (their webpage seems to be down right now, but look for them at the Ann Arbor Farmer's Market). Chef-extraordinaire Veronica made those delicious dumplings in the Chicken and Dumplings and I'm sure everyone has been war<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgII27C6yVaajcZStVpzpQbQpkH-rfP73rW8hrwV1X7kXlyFFLxtOmieFNLdE0NilfI1-lseJfuB6HwkziUDc09EiHi0YkdkX1JBWf2eZR1kqKobow2sptsh_fnX54uqWBBvfB1P5MX5j41/s1600-h/January+2010+003.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgII27C6yVaajcZStVpzpQbQpkH-rfP73rW8hrwV1X7kXlyFFLxtOmieFNLdE0NilfI1-lseJfuB6HwkziUDc09EiHi0YkdkX1JBWf2eZR1kqKobow2sptsh_fnX54uqWBBvfB1P5MX5j41/s200/January+2010+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5428876502425409186" border="0" /></a>ming up with the veggie-rich Bad Bob's Spaghetti Sauce. Yum! You might be interested to learn that Bad Bob is actually Michelle's dad. :-)
<br />This week we're going to be using Michigan-made noodles from Pasta e Pasta, another Farmer's Market friend.
<br />This weeks menu:
<br /><span style="font-weight: bold;">Rosemary Pork</span> -- another amazing recipe from Veronica
<br /><div style="text-align: left;"><span style="font-weight: bold;">Lamb Steamed with Thyme</span> -- one of my Christmas books this year was <span style="font-style: italic;">Wild Cooking</span> by Richard Mabey. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifC9RbouaRlG2z0f3b_Jc1mJLMagM6i-jiV5_rU6X7gZihBEj0Ck7HqXF6vmCoINitt5pmVM7VDk_KfLAR1hgUelLuOyhs2OXUZWLLJWG5TodLUV5RadJRJ0I3sYNQyZElW1nUHFIK9p_d/s1600-h/January+2010+006.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifC9RbouaRlG2z0f3b_Jc1mJLMagM6i-jiV5_rU6X7gZihBEj0Ck7HqXF6vmCoINitt5pmVM7VDk_KfLAR1hgUelLuOyhs2OXUZWLLJWG5TodLUV5RadJRJ0I3sYNQyZElW1nUHFIK9p_d/s200/January+2010+006.jpg" alt="" id="BLOGGER_PHOTO_ID_5428876793819643586" border="0" /></a>I read the book and couldn't wait to try out this recipe.
<br /></div><div style="text-align: right;"><span style="font-weight: bold;">Saucisse et Oeufs</span> aka The Breakfast Dish...if your breakfast doesn't yet include amazing local eggs, meat, homemade Parker House rolls, and broccoli, it's about to!
<br /></div><span style="font-weight: bold;">Momma Janet's Chicken Noodle Soup</span>--The only thing to keep you warm and healthy on these cold winter days. Featuring noodles from Pasta e Pasta. Yum!
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<br />Is your mouth watering yet? I, for one, can't wait. See you Friday!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgENqf5sBchJ8KIGx79etP2DKbDneiOuZTi88YK99MXiGECVsbvNdAfNhy9qyu7BMVevBFqzNRIzXDEUFavazBrBe5QLG0VHZsKqeqLjnJ_IuToX5itHecSh8mJzBRdOGexPeHsfMlazMG5/s1600-h/New+Years+trip+and+J2A+005.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgENqf5sBchJ8KIGx79etP2DKbDneiOuZTi88YK99MXiGECVsbvNdAfNhy9qyu7BMVevBFqzNRIzXDEUFavazBrBe5QLG0VHZsKqeqLjnJ_IuToX5itHecSh8mJzBRdOGexPeHsfMlazMG5/s200/New+Years+trip+and+J2A+005.jpg" alt="" id="BLOGGER_PHOTO_ID_5428877815319096754" border="0" /></a>
<br />peace
<br />Mary
<br />
<br />Photo explanations: 1. Beef Shortribs from December...too pretty to ignore. 2. MUSHROOMS from Michigan Mushrooms--also far too pretty. 3. Michelle holds up the world's largest steak. 4. Chicken Marsala featuring lesser mushrooms, but still delicious.
<br />Community Farm Kitchenhttp://www.blogger.com/profile/05302763280263058531noreply@blogger.com0tag:blogger.com,1999:blog-3072248658050672923.post-92048553082285021802010-01-05T19:49:00.007-05:002010-01-05T20:03:15.656-05:00LWK 3: Winter Sets In<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLmq_BVQFtxjfD6Kdn_Rhah7_-EtOT3IFm4Fi5RifryEp7C_6ZO6z7z1KIwuN-Z-FEfG9lthcdrhekf2dyd8If84xO7UGVsMzAp828H9n0GSAF6ZHWkVjwRIgjCb5aKziZ2D9iHULXRu8r/s1600-h/IMG_0274.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLmq_BVQFtxjfD6Kdn_Rhah7_-EtOT3IFm4Fi5RifryEp7C_6ZO6z7z1KIwuN-Z-FEfG9lthcdrhekf2dyd8If84xO7UGVsMzAp828H9n0GSAF6ZHWkVjwRIgjCb5aKziZ2D9iHULXRu8r/s200/IMG_0274.JPG" alt="" id="BLOGGER_PHOTO_ID_5423423209768447410" border="0" /></a>
<br /> While Mary is busy with her traveling adventures to New York and Boston, I decided to take a stab at writing our LWK blog. Whew! That is how I feel having survived the onslaught of our kids and grandson from Florida over the holidays. 5 adults, one- 3 year old and 4 dogs ranging from 100 lbs down to 3 lbs, all in a 1910 farm house with one shower. Great food and cozy surroundings made for a very memorable holiday. Our last cook up feels so long ago and I have cooked a <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV6Y2wIbQStRQTyHOi3q-TRfjJNBplt5wSOUwTrY7DP5NBN1BFlcAjqdzFLjV6dbjSxuJaTlISuk9oHc1pyAyxB7JJ5SL2g0AQzA1GGCi1Pj_m817dkAirXdTjKgslMKywZjLkZgfNX9m4/s1600-h/IMG_0280.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV6Y2wIbQStRQTyHOi3q-TRfjJNBplt5wSOUwTrY7DP5NBN1BFlcAjqdzFLjV6dbjSxuJaTlISuk9oHc1pyAyxB7JJ5SL2g0AQzA1GGCi1Pj_m817dkAirXdTjKgslMKywZjLkZgfNX9m4/s200/IMG_0280.JPG" alt="" id="BLOGGER_PHOTO_ID_5423423669879722514" border="0" /></a>dozens of family meals in between. I must say, as a person who loves to cook, I continue to be amazed at the quality of the food Mary and I are working with at the LWK. Knowing where our food comes from and how it gets processed is so important. If any of you have seen the movie Food Inc, you completely understand.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSLe_kZva-b1-55Pb7cGuk1GxogMNM9itym-DzCV7fhAl5O44firwxy3hpZMZdyWGTZDYYNnx2PZiGh2cG_cbfSV9gHZFvccPAHZ7rqnNyu-tqDJ93vjpyI8wDKyHJRFdTYiRTDXjNa6RM/s1600-h/IMG_0283.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSLe_kZva-b1-55Pb7cGuk1GxogMNM9itym-DzCV7fhAl5O44firwxy3hpZMZdyWGTZDYYNnx2PZiGh2cG_cbfSV9gHZFvccPAHZ7rqnNyu-tqDJ93vjpyI8wDKyHJRFdTYiRTDXjNa6RM/s200/IMG_0283.JPG" alt="" id="BLOGGER_PHOTO_ID_5423423873900387042" border="0" </a>As we begin week 3, our menu is designed to add comfort as temperatures hit single digits and winter sets in. This weeks yummy dishes include:</p> <ul><li><p style="margin-top: 0.19in; margin-bottom: 0in;"><span style=";font-family:Verdana;font-size:100%;" >Steak Diane with local mushrooms</span></p> </li><li><p style="margin-bottom: 0in;"><span style=";font-family:Verdana;font-size:100%;" >Grandma’s Chicken & Dumplings </span> </p> </li><li><p style="margin-bottom: 0in;"><span style=";font-family:Verdana;font-size:100%;" >Oven Braised Barbeque Pork </span> </p> </li><li><p style="margin-bottom: 0in;"><span style=";font-family:Verdana;font-size:100%;" >Ham Hocks and Navy Bean Soup</span></p> </li><li><p style="margin-bottom: 0.19in;"><span style="font-family:Verdana;"><span style="font-size:78%;"><span style="font-size:100%;">Dad’s Spaghetti Sauce</span>
<br /></span></span></p></li></ul>--Michelle
<br />
<br />P.S. Here are some pictures from the Long Winter Kitchen prep days to bring back memories of the summer.
<br />1. Fresh tomatoes ready to be processed
<br />2. Tomato processing team hard at work!
<br />3. Quarts of tomatoes ready to be frozen for the winterCommunity Farm Kitchenhttp://www.blogger.com/profile/05302763280263058531noreply@blogger.com0tag:blogger.com,1999:blog-3072248658050672923.post-17717695569878465282009-12-10T16:13:00.006-05:002009-12-10T16:30:54.049-05:00A cold wind blows: Long Winter Kitchen Week 2<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3vARofiy2uXA61NqhpqV60CjIf7dxfWfwpWtVyssipo8j2666O9eIV6yO0KGxIHR7qpaUqgpa7ptEqI-KCogX8uhqRnijh_Yli50p9kTb0k5KD3flQ_M45SCoVbv2bv2HDv9S-_76feT5/s1600-h/Nov-Dec+2009+022.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3vARofiy2uXA61NqhpqV60CjIf7dxfWfwpWtVyssipo8j2666O9eIV6yO0KGxIHR7qpaUqgpa7ptEqI-KCogX8uhqRnijh_Yli50p9kTb0k5KD3flQ_M45SCoVbv2bv2HDv9S-_76feT5/s200/Nov-Dec+2009+022.jpg" alt="" id="BLOGGER_PHOTO_ID_5413722565698581330" border="0" /></a><br />Here we are at the second week of the Long Winter Kitchen. I should clarify that the Long Winter Kitchen is not going to be a weekly thing--it's a twice-monthly pick up. Because of holidays and other commitments we're doing the first two weeks back-to-back, but in the coming months it'll be every other week. I'm quite grateful for this because this month is a little crazy and I wouldn't want to keep on with this relentless pace too much longer. Still, the first week was *very* rewarding! Everyone seems excited about the food--and I'll say it certainly was smelling and tasting delicious when we finished. I'm personally most excited about our new containers (only kidding) which we'll be using next year in the CFK as well.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd5E8ZuE1a6-MfGQZp7J3cbMLpDqNshejyRXKhQ2fshC962MjqUJCH0xt2WL1KRNZ5mZFs-4rD2xnW2r8IPSmy1rCD_BESDgl_fd6-ORuPUJ8iamcR5JW8DOAIkikl5GPvsLcXfuq-pc6z/s1600-h/Nov-Dec+2009+024.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd5E8ZuE1a6-MfGQZp7J3cbMLpDqNshejyRXKhQ2fshC962MjqUJCH0xt2WL1KRNZ5mZFs-4rD2xnW2r8IPSmy1rCD_BESDgl_fd6-ORuPUJ8iamcR5JW8DOAIkikl5GPvsLcXfuq-pc6z/s200/Nov-Dec+2009+024.jpg" alt="" id="BLOGGER_PHOTO_ID_5413722915435553810" border="0" /></a>The first week of cooking was lots of fun. Michelle and I had help from Veronica, Jordan, and Cynthia. It was quite low-key compared with the end of the summer season. We had relatively little prep to do--though we had to thaw the meat and chop a few vegetables. It was truly a joy to work with the high-quality meat from Old Pine Farm and the frozen vegetables from Locavorious. I was also pleased to see that most of our cold-storage vegetables are holding up pretty well. The flow of the day was unfamiliar as well: once everything was in the pots/oven, all we could do was wait for it to be done! Then we took advantage of the cold weather outside to hurry the cooling and put everything into its fancy new containers.<br />So, with one week under our belts, it's time to announce this week's menu:<br /><span style="font-weight: bold;">Chicken Marsala</span> with fresh mushrooms from Michigan Mushrooms, my Farmer's Market friends!<br /><span style="font-weight: bold;">Shepherd's Pie</span> a classic British dish for cold winter nights<br /><span style="font-weight: bold;">Quiche Lorraine</span> chock full of delicious bacon and tasty veggies<br /><span style="font-weight: bold;">Stir-Fried Beef and Lamb with Vegetables</span> with a citrus-y sauce<br /><span style="font-weight: bold;">Slow Cooked Pork with Root Vegetables</span> featuring my personal favorite, parsnips.<br />everyone will also be getting <span style="font-weight: bold;">eggs</span>.<br /><br />Yum!<br />See you Saturday!<br />Mary<br />Photos: 1. Veronica adds cranberries to the cranberry-pork-apple dish. 2. Last week's share lookin' fancy!Community Farm Kitchenhttp://www.blogger.com/profile/05302763280263058531noreply@blogger.com2tag:blogger.com,1999:blog-3072248658050672923.post-17443350186268282772009-12-03T16:33:00.005-05:002009-12-07T11:41:50.823-05:00Long Winter Kitchen Week 1<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4rOIXRHLvdUXttVS1R8h-jiRfcvi-AChwwQXUcNIuAwFT8RHMx0K96Ul9cmD_pLD2unspo_VWY-Dm_YAAp-kkQ8vQ6oIC8j2V_KX3uwrjoH8Jr-vL-m5EpIakgKv9uTcCy-VIczSZxTh-/s1600-h/Nov-Dec+2009+018.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4rOIXRHLvdUXttVS1R8h-jiRfcvi-AChwwQXUcNIuAwFT8RHMx0K96Ul9cmD_pLD2unspo_VWY-Dm_YAAp-kkQ8vQ6oIC8j2V_KX3uwrjoH8Jr-vL-m5EpIakgKv9uTcCy-VIczSZxTh-/s200/Nov-Dec+2009+018.jpg" alt="" id="BLOGGER_PHOTO_ID_5411130345739020850" border="0" /></a>Well well well. After months of planning and organizing, many trips to our freezer warehouse, coordinating orders with farmers, one long day processing tomatoes, and much more, we are finally ready to get cooking in the Long Winter Kitchen.<br /><br /><br />In other news, (see photo, left), I'm back at the Farmer's Market on Wednesdays with the CFK Bakery--selling delicious Pendle Hill Brown Bread, Mary's Crunchy granola (sweetened and unsweetened) and four kinds of muffins (including vegan ones!). Stop by on Wednesday Dec 9, Dec 16, and Dec 23 and Saturday Dec 19!<br /><br />But, back to the Long Winter Kitchen. Our meat comes from <a href="http://oldpinefarm.biz/">Old Pine Farm</a> and <a href="http://locavorious.com/">Locavorious</a> is helping out with frozen local veggies. We also are "root cellaring" some root crops in a cooler facility--Tantre farm onions, Our Family Farm potatoes, Frog Holler carrots, and more. We've also got garlic from the Community Farm and oregano from my own garden. Our goal is to make these meals with as many local ingredients as possible, even in the dead of winter!<br /><br />So, I don't have any colorful stories about your meat when it was on the hoof...just a lot of tales of<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxEv2Ll-vdVr4wsuUetVTWPyJiuKlWXiw3Dw027lgpO_bwO9ftNiYQkM_EJi-IJSzoYZobDMOb4MPilOKtJ2n87CBwmBR3ZDmTAILnztVH71q9jaroCbyfs5JmUezf13EKTx3u2lmvofI3/s1600-h/Nov-Dec+2009+004.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxEv2Ll-vdVr4wsuUetVTWPyJiuKlWXiw3Dw027lgpO_bwO9ftNiYQkM_EJi-IJSzoYZobDMOb4MPilOKtJ2n87CBwmBR3ZDmTAILnztVH71q9jaroCbyfs5JmUezf13EKTx3u2lmvofI3/s200/Nov-Dec+2009+004.jpg" alt="" id="BLOGGER_PHOTO_ID_5411130058462879906" border="0" /></a> enthusiastic women (Rena, Kris, Veronica, Michelle, and myself) meeting and talking and dreaming and emailing endless spreadsheets. After Saturday I hope to have good cooking tales. In the mean time whet your appetite with considering this menu of favorites:<br /><br /><span style="font-weight: bold;">Lamb Curry</span> This recipe comes directly from Zingerman's mail order chef Veronica who is helping us get started with the LWK.<br /><br /><span style="font-weight: bold;">Cranberry Apple Pork Roast</span> Taking advantage of the flavors of the season with fresh local apples and frozen cranberries from Locavorious.<br /><br /><span style="font-weight: bold;">Beef Stew</span> Crammed with slow-cooked beef and as many delicious local veggies as we could find. Yum!<br /><br /><span style="font-weight: bold;">Chicken Divan</span> Michelle's specialty--always popular with her family. I'm looking forward to it!<br /><br /><span style="font-weight: bold;">Chili con carne</span> Michelle says "We'll do this the way my mom used to"...with locally grown hot peppers, tomatoes, and Old Pine Farm ground beef, I'm sure it will be delicious.<br />Well, I'll be seeing all of our lucky LWK families on Saturday!!<br /><br />peace<br />Mary<br />P.S. Also, enjoy that cute photo of Anna and the CFK cauliflower from the end of the season. Soon I'll have LWK photos to share!Community Farm Kitchenhttp://www.blogger.com/profile/05302763280263058531noreply@blogger.com2tag:blogger.com,1999:blog-3072248658050672923.post-10031122657937496072009-11-19T09:07:00.008-05:002009-12-07T11:41:35.277-05:00Grand Finale Pt 2<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLkp54pwM4lm4-MEGKNH1_JtH6TxpyNWfPvWgUF9JRVvBB5fLJxIywClbaU_U1R9YforowO4ySbhOwNTVE8LVbCHo42b-7Y_e4cIb9to9oW_yAbYjDd3PvQ26T7pJFBIqcofkdHBZB9Q2R/s1600/Grand+Finale+029.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLkp54pwM4lm4-MEGKNH1_JtH6TxpyNWfPvWgUF9JRVvBB5fLJxIywClbaU_U1R9YforowO4ySbhOwNTVE8LVbCHo42b-7Y_e4cIb9to9oW_yAbYjDd3PvQ26T7pJFBIqcofkdHBZB9Q2R/s200/Grand+Finale+029.jpg" alt="" id="BLOGGER_PHOTO_ID_5405820244239594178" border="0" /></a><br />Well! What a week of Kitchen work it's been! Last week the kitchen crew worked extra long and hard to prepare that unbelievable bounty and I think some CFK members were a little overwhelmed with the over 10 items they received. Never fear, this week won't be quite as huge, but just as delicious.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilGif-hWGmeIrBlZbjdbuvQCtB5PnVzXvKA9v1l-0miUL-yXmsPrXhWIyn1JqxEuXKEeYB0LA7RVbERUj-JT1y-3_E7AWZHb90XLcWjl1aHYoy5c2AV_VUFo2dWPtTpMs6IdnSjFAssFII/s1600/Grand+Finale+032.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilGif-hWGmeIrBlZbjdbuvQCtB5PnVzXvKA9v1l-0miUL-yXmsPrXhWIyn1JqxEuXKEeYB0LA7RVbERUj-JT1y-3_E7AWZHb90XLcWjl1aHYoy5c2AV_VUFo2dWPtTpMs6IdnSjFAssFII/s200/Grand+Finale+032.jpg" alt="" id="BLOGGER_PHOTO_ID_5405821099312342898" border="0" /></a>Even though I wasn't at the farm, last week's cooking marathon yielded its own adventures. From having just a little too much of every dish, to the overwhelming deliciousness of Hobbit Soup (I credit the Rutabagas), to dying immersion blenders, there was something to figure out every day. Not to mention trying to squeeze everything into the fridge at the end of the day--that was a puzzle! Check out Peter and Jason demonstrating how *stuffed* the fridge was for distribution! This week we have some more delicious items, mostly featuring squash, and also some end-of-season items such as hot sauce and kim chee.<br />When you visit the kitchen, I want to make sure you remember to check out the "wall of fame" opposite the door: I've posted pictures of almost everyone who cooked with us this summer. It's a gorgeous gallery. I hope the pics give an idea of<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlWyP5i0cvPy5rG4qDukNmaptDeDj4IqPCRWe-jIqIXfp1PSvVXM_LO3vMFzSuueyPDSZhKQOsxY9zsGqNEHH-bcAFw27Lw1-CjDvhD_4xaBPNFgEKM0UGiOa29p_1gGdmvNn3QN-lWV-i/s1600/Grand+Finale+046.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlWyP5i0cvPy5rG4qDukNmaptDeDj4IqPCRWe-jIqIXfp1PSvVXM_LO3vMFzSuueyPDSZhKQOsxY9zsGqNEHH-bcAFw27Lw1-CjDvhD_4xaBPNFgEKM0UGiOa29p_1gGdmvNn3QN-lWV-i/s200/Grand+Finale+046.jpg" alt="" id="BLOGGER_PHOTO_ID_5405822372079099906" border="0" /></a> how much fun we have cooking for you. More than one member commented that it gives you an idea of HOW everything gets made (HUGE bowls! Lots of chopping!). So, check it out. I personally can't stop looking at it, even though I know everyone! I'm so grateful to this smart and talented crew for giving so much energy and hard work behind the scenes at the CFK. Most of them are gone by the time members arrive, but you should know who they are!<br />SO, this week's menu:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSeXF5xDX-_p7NX4nrebiDAefoscfrIkNBhbtunlGm-bCra_iflrolHtTf_-4kfDUOOa7xReoZQNiuxeXr8B2bBGvtSnSpazHnvuZQ7cDjfSrlPz_DmED8qj7cp_xeC-A5xAAhd4cVfdsf/s1600/Grand+Finale+037.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSeXF5xDX-_p7NX4nrebiDAefoscfrIkNBhbtunlGm-bCra_iflrolHtTf_-4kfDUOOa7xReoZQNiuxeXr8B2bBGvtSnSpazHnvuZQ7cDjfSrlPz_DmED8qj7cp_xeC-A5xAAhd4cVfdsf/s200/Grand+Finale+037.jpg" alt="" id="BLOGGER_PHOTO_ID_5405821591189194738" border="0" /></a><span style="font-weight: bold;">White House Butternut Squash Soup</span> --a recipe straight from the Obama administration, courtesy of <a href="http://www.nytimes.com/2009/11/04/dining/041krex.html?_r=1&ref=dining">this NYTimes article</a><br /><span style="font-weight: bold;">Rutaloaf</span> - a rutabaga-based dinner loaf from <span style="font-style: italic;">The Community Farm of Ann Arbor Cookbook (2001)</span>. As recipe author Karen says, "Everyone loves Rutaloaf! Even my teenager!"<br /><span style="font-weight: bold;">Brussels Sprouts with Honey Mustard Sauce</span> - Sauce <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhigRSYJARzPhxRcqPNbk6rOm5QvhXF5EjtEUxugWYHskAnP7YMBlBVGe9-YYKzewPeR26SLoz3G5IEdWgF5PqQh3Gg4QR-kZtzns-09gOjBNjOoiKWpqVWfIcDfCqIaWfhWERzTSf5KN09/s1600/Grand+Finale+039.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhigRSYJARzPhxRcqPNbk6rOm5QvhXF5EjtEUxugWYHskAnP7YMBlBVGe9-YYKzewPeR26SLoz3G5IEdWgF5PqQh3Gg4QR-kZtzns-09gOjBNjOoiKWpqVWfIcDfCqIaWfhWERzTSf5KN09/s200/Grand+Finale+039.jpg" alt="" id="BLOGGER_PHOTO_ID_5405821899450748882" border="0" /></a>recommendation from my friend Aaron. I'm actually going to give you your sprouts fresh for you to cook your favorite way, but we'll give you a little tub of sauce to go with.<br /><span style="font-weight: bold;">Pumpkin Bread</span> from <span style="font-style: italic;">Simply in Season</span> Need I say more??<br /><span style="font-weight: bold;">Kim Chee</span> - after a week of fermentation, this Korean sauerkraut will rock your socks<br /><span style="font-weight: bold;">Stuffed Carnival Squash</span> - Like acorn squash but more colorful! This yummy fruit-and-seed based stuffing also comes from <span style="font-style: italic;">Simply in Season</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVqW33xGRWL0qO9giKes8OZ_bKkviD7_L4q3O04zXsdLyXCwwdWyUhU9SYvSg81uO-sesKm3dFxkr537H4wCy7gQwCQSMO95PeEy2Z9Ey2bZ6Lmk4YwQxr4XdyBo48xoX6gh2Ru9SccUlz/s1600/Grand+Finale+042.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVqW33xGRWL0qO9giKes8OZ_bKkviD7_L4q3O04zXsdLyXCwwdWyUhU9SYvSg81uO-sesKm3dFxkr537H4wCy7gQwCQSMO95PeEy2Z9Ey2bZ6Lmk4YwQxr4XdyBo48xoX6gh2Ru9SccUlz/s200/Grand+Finale+042.jpg" alt="" id="BLOGGER_PHOTO_ID_5405822178750952610" border="0" /></a><span style="font-weight: bold;">Squash Malagushim</span> - a tasty squash curry from <span style="font-style: italic;">Laurel's Kitchen</span><br /><span style="font-weight: bold;">Cauliflower Risotto with Saffron and Dill</span> from <span style="font-style: italic;">Farmer John's Cookbook</span> p. 265<br /><span style="font-weight: bold;">Parsley Cubes<br />Hot Sauce<br />another winter squash<br />dried chili peppers<br />Garlic</span><br /><br />So much yumminess! I'd better get to work!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh16kjAqjP1awfei67zok8MHme_sbuVtw3YZTB6PQXprFhdtKJpMBMXQtbJW_CXPLkfYhV_ZVOV_AafLmGgfKlbvAv4O2AxXsDdfY6SatjXrLbUWYMjCist9CILS3GJt2MIXjqE-K3I8VQ0/s1600/Grand+Finale+033.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh16kjAqjP1awfei67zok8MHme_sbuVtw3YZTB6PQXprFhdtKJpMBMXQtbJW_CXPLkfYhV_ZVOV_AafLmGgfKlbvAv4O2AxXsDdfY6SatjXrLbUWYMjCist9CILS3GJt2MIXjqE-K3I8VQ0/s200/Grand+Finale+033.jpg" alt="" id="BLOGGER_PHOTO_ID_5405821299180413234" border="0" /></a><br />See you Friday for the end of the season (*sniff!*)<br />peace<br />Mary<br />Photos: 1. Becky, Peter, and Jason get tough on some leeks. 2. Sauerkraut! 3. Peter and Jason show off a FULL refrigerator! 4. Becky hard at work and Jason tasting some Hobbit Soup 5. Anna and Amanda chopping kale 6. Jason looks like a butcher after chopping beets. 7. Amanda and a "crone" rutabagaCommunity Farm Kitchenhttp://www.blogger.com/profile/05302763280263058531noreply@blogger.com2tag:blogger.com,1999:blog-3072248658050672923.post-56421619285571307022009-11-11T18:16:00.011-05:002009-12-07T11:41:35.277-05:00Grand Finale!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW-9n2AVisBBqnF8nV1pvMa_KP0XmAeAHOQlfTmk3CyQfR1vhgtf20wTWL7JVj_NMzgVRLdxipylpcvM6HIbf5JLk-MmhWnciQr6zaaCHWy466MuVCKQutKA0IM3h_ivBV0i36iHvqVDki/s1600-h/Grand+Finale+001.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW-9n2AVisBBqnF8nV1pvMa_KP0XmAeAHOQlfTmk3CyQfR1vhgtf20wTWL7JVj_NMzgVRLdxipylpcvM6HIbf5JLk-MmhWnciQr6zaaCHWy466MuVCKQutKA0IM3h_ivBV0i36iHvqVDki/s200/Grand+Finale+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5402993241023833090" border="0" /></a><br />There is so much to say about the Grand close of the season... how hard we worked last week on the farm on cold days and warm days and days that started frozen and turned warm... we brought in such a bounty from Mother Earth! We harvested roots like rutabagas and turnips and leeks, greens like napa cabbage, kale, and parsley, and brassicas like Brussels sprouts and cabbage and <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5WxoU6e1GzbzYSTNXsw3XCIjFjrI-atk1WDmo6rjfVDPmb4p6wyQGYFLfUBPUcDLOJdyCMp-RanDlJdKDtaLLo8tPPlEjvVA-V_6m4zyVIYzS6tbP4ERhhxWnDKyB2kKmPieqsxpDYFNR/s1600-h/Grand+Finale+004.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5WxoU6e1GzbzYSTNXsw3XCIjFjrI-atk1WDmo6rjfVDPmb4p6wyQGYFLfUBPUcDLOJdyCMp-RanDlJdKDtaLLo8tPPlEjvVA-V_6m4zyVIYzS6tbP4ERhhxWnDKyB2kKmPieqsxpDYFNR/s200/Grand+Finale+004.jpg" alt="" id="BLOGGER_PHOTO_ID_5402993587524465394" border="0" /></a>cauliflower. It was hard work but it felt so good to be harvesting these amazing vegetables for all the members. Saturday, the day of Grand Finale itself was amazing. For a start, the weather was perfect: warm and sunny. Exactly the sort of day when you WANT to be outside. Aaron and I headed out to the farm fairly early to do the last of the harvest and set up for distribution. After lunch, CFK cooks Jason, Jake, Anna, Amanda, and Becky all joined us at the farm for the Big Pick Up. I sent them scurrying around the barnyard picking up dozens of roots, boxes of greens, and hundreds of winter squash. Finally, <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtMEITYRkGQgYu8vnhNDeIJhgO0-tIbCWLKezwydY1gMY2tlgCrUxBOhvw2TSGypTfzJc7cNC8DUGi8JhxnSTTfx6ZDVMKHjx26DL_FEDDIbutqQEiJGTrN9RlYBvVzjVF_LSzXiAmgbJL/s1600-h/Grand+Finale+010.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtMEITYRkGQgYu8vnhNDeIJhgO0-tIbCWLKezwydY1gMY2tlgCrUxBOhvw2TSGypTfzJc7cNC8DUGi8JhxnSTTfx6ZDVMKHjx26DL_FEDDIbutqQEiJGTrN9RlYBvVzjVF_LSzXiAmgbJL/s200/Grand+Finale+010.jpg" alt="" id="BLOGGER_PHOTO_ID_5402993987084972258" border="0" /></a>we loaded it all into our cars. I didn't think Jason would make it up the hill with his trunk full of winter squash, but somehow he managed. We returned to the kitchen to try to squeeze everything into the fridge and pantry. The energy of the day was amazing--you could only feel good about bringing in such a lot of food for the winter.<br />At that point the work had only just begun. It's Wednesday and it's already been a busy week of cooking (and juggling things to make room in the fridge for everything!). I'm really excited about the menu we're working on. I think you'll really enjoy it. Here we go....<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzovSaneYsAWTPLH-i5qam75PGCToOGI110RDDV9zVUUuMFxM87-Yzc3g5vRieCb2uoh53SusVvxmM7sG2yW9jzcN5pYEh88ugQBEPqeN3bUxfFXoGJdhsWQWdliv5yZdwda0-zkUHVrSy/s1600-h/Grand+Finale+012.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzovSaneYsAWTPLH-i5qam75PGCToOGI110RDDV9zVUUuMFxM87-Yzc3g5vRieCb2uoh53SusVvxmM7sG2yW9jzcN5pYEh88ugQBEPqeN3bUxfFXoGJdhsWQWdliv5yZdwda0-zkUHVrSy/s200/Grand+Finale+012.jpg" alt="" id="BLOGGER_PHOTO_ID_5402994466225997106" border="0" /></a>Share<br />Cauliflower - 1 head<br />Rutabaga - 4 lbs<br />Carrots and beets - 1 lb total<br />Turnip - 2 lbs<br />Garlic - 8 heads<br />Daikon - 3<br />Cabbage - 1 head<br />Tatsoi - 1 bunch<br />Mizuna - 1 bunch<br />Arugula - 1 bunch<br />Parsley - 2 plants<br />Brussels sprouts - 2 stalks<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuWxTNhTc0fYhsX0yJeadGjjIjf_FkqH4qDmpgXZnYH_GO2avlC42gKEn5-QEXzhEoSbyyJV31y9T974IBKvTjBJ-1OwlNpCZncK7mkJjpY_sNgUoo8-5CnCqebMLOUVxKAV9MGWmSC1G3/s1600-h/Grand+Finale+013.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuWxTNhTc0fYhsX0yJeadGjjIjf_FkqH4qDmpgXZnYH_GO2avlC42gKEn5-QEXzhEoSbyyJV31y9T974IBKvTjBJ-1OwlNpCZncK7mkJjpY_sNgUoo8-5CnCqebMLOUVxKAV9MGWmSC1G3/s200/Grand+Finale+013.jpg" alt="" id="BLOGGER_PHOTO_ID_5402994856311024610" border="0" /></a><br />Kale - 3 plants<br />Big napa - 2<br />Small napa - 2<br />Blue hubbard - 1<br />Mixed squash - 1<br />Carnival squash - 3<br />Small Leeks - 2<br />Butternut squash - 3<br />Mixed squash - 1<br />Acorn squash - 3<br />Big leeks - 6<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho4IpnXv0KGynVItSZ2b2zdcmXHQryUnd9aSyHZQjnLUyuPNoCB4CsmqE-tJqPfqc-nyoE-nYkxo0aSBKScNgdg1VEqKCop8knR1b7A5w8t5tAeLoIbCSHGjPcvZ4XevW4hBcN4o3sM1_s/s1600-h/Grand+Finale+015.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho4IpnXv0KGynVItSZ2b2zdcmXHQryUnd9aSyHZQjnLUyuPNoCB4CsmqE-tJqPfqc-nyoE-nYkxo0aSBKScNgdg1VEqKCop8knR1b7A5w8t5tAeLoIbCSHGjPcvZ4XevW4hBcN4o3sM1_s/s200/Grand+Finale+015.jpg" alt="" id="BLOGGER_PHOTO_ID_5402995262084393714" border="0" /></a>and the Menu (sorry, no page numbers right now)<br />Week 1:<br /><span style="font-weight: bold;">Beet and Carrot Burgers</span> from <span style="font-style: italic;">Farmer John's Cookbook</span>: A favorite from the beginning of the season returns!<br /><span style="font-weight: bold;">Leeks and Asian Greens with Pasta</span> from <span style="font-style: italic;">Greens, Glorious Greens</span> this recipe was recommended by a CFK member, and it looks perfect!<br /><span style="font-weight: bold;">Creamies</span> from <span style="font-style: italic;">The Community Farm of Ann Arbor Cookbook<span style="font-style: italic;"> 2001<span style="font-style: italic;"> </span></span></span>Everyone always asks "What are Creamies?", well it's an incredibly tasty casserole of squash and cabbage and kale, spiced up with tahini and soy<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeh0oW364L6q72UAQPMamtM0SwBDPl_am3yKCjRRKnhcWzKlcOJhavA8hODZ3LbwyQnYIxObBQYNTft4SumaV1eTcXRSNDDGZtsO6rmW4pFsmBmTyipgki4APNlYyF6yHMM5fdwhhR2WPt/s1600-h/Grand+Finale+016.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeh0oW364L6q72UAQPMamtM0SwBDPl_am3yKCjRRKnhcWzKlcOJhavA8hODZ3LbwyQnYIxObBQYNTft4SumaV1eTcXRSNDDGZtsO6rmW4pFsmBmTyipgki4APNlYyF6yHMM5fdwhhR2WPt/s200/Grand+Finale+016.jpg" alt="" id="BLOGGER_PHOTO_ID_5402995596419904322" border="0" /></a> sauce. We made it today and I think you'll like it!<br /><span style="font-weight: bold;">Sauerkraut</span> that's been fermenting for a few weeks--it's finally ready to go, all salty and flavorful!<br /><span style="font-weight: bold;">Groundnut Stew</span> from <span style="font-style: italic;">Simply in Season</span> Peanut-based tastiness.<br /><span style="font-weight: bold;">Hobbit Stew</span> - learned this root-y recipe from my fellow cook Kurt at Pendle Hill. Contains no hobbits, but all of a hobbit's favorite root veggies!<br /><span style="font-weight: bold;">White Bean Kale Soup</span> from <span style="font-style: italic;">Greens, Glorious Greens</span> Another perennial end-of-year favorite, this soup is sweet with squash and spicy with curry. Yum!<br /><span style="font-weight: bold;">Nitya's Dahl with Napa</span> Can't go wrong with this Indian beans-and-greens combo, I think.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKcKlXr7pNb3bbIFsJm867CsfILkHj_D0kpRWboAvtbfXOuBajGlR-z7XcMjn-l1Hr6i7Y3Zhao-gulD6Xwpd9IuN8XC0fgskJuj_yBupf3saLWMGga3llHDqWtf4kHj8oWsXhqikwjqMq/s1600-h/Grand+Finale+023.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKcKlXr7pNb3bbIFsJm867CsfILkHj_D0kpRWboAvtbfXOuBajGlR-z7XcMjn-l1Hr6i7Y3Zhao-gulD6Xwpd9IuN8XC0fgskJuj_yBupf3saLWMGga3llHDqWtf4kHj8oWsXhqikwjqMq/s200/Grand+Finale+023.jpg" alt="" id="BLOGGER_PHOTO_ID_5402995904550022882" border="0" /></a><span style="font-weight: bold;">Leeks with Pears and Mashed Potatoes</span> from <span style="font-style: italic;">The Boxing Clever Cookbook</span> The veggie combos in this cookbook are always so unexpected but somehow they always work. We made this one today and I'm really pleased with it. One taster plans to make it for dinner tonight!<br /><span style="font-weight: bold;">The Grand Finale Green Salad</span> with the usual Asian greens<br /><span style="font-weight: bold;">Parsley Cubes</span> - wait and see!<br /><span style="font-weight: bold;">One Acorn Squash<br /><br /><span style="font-weight: bold;"></span></span>There's more to come next week, but I think this post is long and overwhelming enough, right?<span style="font-weight: bold;"><span style="font-weight: bold;"></span><br /><span style="font-weight: bold;"></span></span>I'll post again with more pics and the rest of the menu in a few day's time.<br />See you Friday!<br />Mary<br />Photos: 1. Farm workers enjoy lunch on a cold harvest day. 2. Harvest crew with Kale and <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEg-ytdVKEra587pZr9frEoWqB3oiiYu93aeQt_0yEKVsEjOIAQ33ZX3Xu7yn9FmJizjn7yVgn98ks0ZGbdGBsr8yyrUgIl3dlhPoUS0yHNUZAekv00a2QD8Zg3DYS7xyuh0hv_rrtrYEt/s1600-h/Grand+Finale+025.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEg-ytdVKEra587pZr9frEoWqB3oiiYu93aeQt_0yEKVsEjOIAQ33ZX3Xu7yn9FmJizjn7yVgn98ks0ZGbdGBsr8yyrUgIl3dlhPoUS0yHNUZAekv00a2QD8Zg3DYS7xyuh0hv_rrtrYEt/s200/Grand+Finale+025.jpg" alt="" id="BLOGGER_PHOTO_ID_5402996287771844466" border="0" /></a>Brussels sprouts 3.<span style="font-weight: bold;"> <span style="font-weight: bold;"></span></span><span>Megan with the parsley 4. Aaron with arugula 5. Jason and a wheelbarrow of squash 6. Jake can carry three boxes of napa! 7. Anna de-stalks the Brussels sprouts 8. A car-trunk full of squash! 9. The pick up crew has a laugh.</span><span style="font-weight: bold;"><span style="font-weight: bold;"></span><br /><br /></span><span>More photos in next post!</span><span style="font-weight: bold;"><br /></span>Community Farm Kitchenhttp://www.blogger.com/profile/05302763280263058531noreply@blogger.com0tag:blogger.com,1999:blog-3072248658050672923.post-15306130274551082562009-10-29T11:42:00.007-04:002009-12-07T11:41:35.277-05:00Week Twenty Two: Last Regular Harvest<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix1uAtPTnJCa4gwKhrA0h8jGrSVFLTu_-Sm1lY-PanPY_WtqPClNF4xTm5bCSnnLXMdL6k1pbub0c041nGnkjLNFxh60mEhDBkrzNTxJN9tB2EpZOnjBMuipPVIGKsCG_y3_JS4doIoMtl/s1600-h/week+22+006.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix1uAtPTnJCa4gwKhrA0h8jGrSVFLTu_-Sm1lY-PanPY_WtqPClNF4xTm5bCSnnLXMdL6k1pbub0c041nGnkjLNFxh60mEhDBkrzNTxJN9tB2EpZOnjBMuipPVIGKsCG_y3_JS4doIoMtl/s200/week+22+006.jpg" alt="" id="BLOGGER_PHOTO_ID_5398055894547735106" border="0" /></a><br />Here we are at the antipenultimate pick up for the CFK. This season has simply flown by! As the harvests decrease slightly in volume we are able to get ahead on other items we'd fallen behind with during the busier season. Last Friday, as some later pick up folks might know, Jake cleaned the stove and it looks fantastic. I know he's not satisfied yet, but it's really a vast improvement. At the farm, things are winding down. On Tuesday we spent time gathering up more of the infinite irrigation tape that is out in the fields as well as harvesting daikon radishes and eating cookies left over from Saturday's <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7O0OMMvJhxRq9fGvrycu5PVZG6RUMaLONDWDsx-3uTy9HADhUn9pQ2fqk0Nafi95lTOYg7W0BEzRZvQnNLqaTuRDrNwW_xLcN8tO_fMJ64Jc6K-VK8ijWsVcg_JDqOAgxjOgUYHokKDwl/s1600-h/week+22+002.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7O0OMMvJhxRq9fGvrycu5PVZG6RUMaLONDWDsx-3uTy9HADhUn9pQ2fqk0Nafi95lTOYg7W0BEzRZvQnNLqaTuRDrNwW_xLcN8tO_fMJ64Jc6K-VK8ijWsVcg_JDqOAgxjOgUYHokKDwl/s200/week+22+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5398056183918717330" border="0" /></a>membership meeting. After an early lunch, we workers went home. Wednesday was similarly relaxed as we brought in the final "regular" harvest before Grand Finale. Despite the relaxed atmosphere, there is plenty of food. We picked over 200 heads of napa cabbage from one field, bunches of mizuna and arugula from another, and loads of leeks from a third. We cut down the palm-tree like curly kale plants. It was relatively warm and not wet, despite the rain on Tuesday night. Rainwater had collected in the leaves of the kale, though, causing a beautiful deluge when a plant was cut. What a wet fall we're having! Fortunately, the cauliflower seems to be loving it....<br />This week's harvest:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR7zVmkOdlbknhuKPdr00J4XRiWqHo6K601vw8nZIdIEk_BeaRPjpAHr6FeJkELry_JnL0WeKFTCCu3F3cVi7FpbfA4qneiF20TaOM_Jm-dRBPOv_Io_TEYY5IelzvW97LuxChNcOQV7TK/s1600-h/week+22+010.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR7zVmkOdlbknhuKPdr00J4XRiWqHo6K601vw8nZIdIEk_BeaRPjpAHr6FeJkELry_JnL0WeKFTCCu3F3cVi7FpbfA4qneiF20TaOM_Jm-dRBPOv_Io_TEYY5IelzvW97LuxChNcOQV7TK/s200/week+22+010.jpg" alt="" id="BLOGGER_PHOTO_ID_5398056515555131522" border="0" /></a><br />Black Spanish radish - 1<br />Mizuna - 1 bunch<br />Daikon radish - 1<br />Arugula - 1 bunch<br />Choice - Broccoli or Cauliflower - 1 head<br />Leeks - 2<br />Kale - 1 plant<br />Delicata squash - 2<br />Chinese (napa) cabbage - 3<br />Pie pumpkin - 2<br /><br />and the menu:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2jAtMd6rZ0D2JM7HHqoeP4qOWrGIrcbeg6tLVJiLWjduWsJKu9xuXMBCNWlNL328-brgq0VPKKrqXFmzyVMlXGOyQmeD1Rl9X5MUc5aW8qmEgCTK4F-ZtziKp7rovPc7blUmBbbVMlTT-/s1600-h/week+22+003.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2jAtMd6rZ0D2JM7HHqoeP4qOWrGIrcbeg6tLVJiLWjduWsJKu9xuXMBCNWlNL328-brgq0VPKKrqXFmzyVMlXGOyQmeD1Rl9X5MUc5aW8qmEgCTK4F-ZtziKp7rovPc7blUmBbbVMlTT-/s200/week+22+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5398056815234552882" border="0" /></a><span style="font-weight: bold;">Napa Cabbage Slaw</span> from <span style="font-style: italic;">From Asparagus to Zucchini </span>p. 61<br /><span style="font-weight: bold;">Barley Risotto with Roasted Squash and Leeks</span> from <span style="font-style: italic;">The Farmer's Market Cookbook</span> p. 197 I bought this cookbook while living in Wales and I don't use it often, but its recipes are always delightful and this one sounds particularly delicious.<br /><span style="font-weight: bold;">White Bean and Kale Stuffed Delicata</span> I found this tasty treat <a href="http://www.cooklocal.com/?p=2050">here</a>. After the popularity of a bean-kale-delicata dish from two weeks ago, I feel like this will be another hit.<br /><span style="font-weight: bold;">Cauliflower, Apple, and Coconut Soup</span> from <span style="font-style: italic;">The Boxing Clever Cookbook</span><span style="font-weight: bold;"></span> p. 113 Another tasty seasonal combination. We need soup on these cold rainy days, right? We'll throw the broccoli in here too.<br /><span style="font-weight: bold;">Leaf Fall Salad</span> with arugula and mizuna<br /><br />Members, make sure you read your reminder email carefully this week for important <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie41EvmO5EJjuus_dkNTgnpZaKeOKp_KsMPYDX8xJai46bKqB6Pq2EyCeL7eOgrSDAs0RvIdnXFt-dx9D78I6N5zctLncyON2BSpFv71lVsi7yg0jdqy4xd_PYikXvksdDjgQCEFQDlaET/s1600-h/week+22+001.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie41EvmO5EJjuus_dkNTgnpZaKeOKp_KsMPYDX8xJai46bKqB6Pq2EyCeL7eOgrSDAs0RvIdnXFt-dx9D78I6N5zctLncyON2BSpFv71lVsi7yg0jdqy4xd_PYikXvksdDjgQCEFQDlaET/s200/week+22+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5398057051714425378" border="0" /></a>announcements.<br /><br />That's all, I think!<br />Mary<br />Photos: 1. Purple cauliflower! 2. Jake cleaning the stove. I think it looks cool with its top removed--like flowers. 3. Kristin modeling her kale plant. 4. Kristin as jolly green giant. 5. Jason sorting the salad bags.Community Farm Kitchenhttp://www.blogger.com/profile/05302763280263058531noreply@blogger.com1tag:blogger.com,1999:blog-3072248658050672923.post-32538837995243904182009-10-22T11:01:00.007-04:002009-12-07T11:41:35.277-05:00Week Twenty One: Cool mornings; Sunny days<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwUjRtCn8YTHI5AwumplzQ_9B20Ux1mLiGvMbXVlUvrd7_34tCeznCm2KrtFAQLcg6WazbHVopQRdQldTVpZhvbw465SBAbsPjHH9i99bkNBLPnlqDEFDkvQGIYHdmvX6qxp0tSf-2IFwI/s1600-h/week+21+024.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwUjRtCn8YTHI5AwumplzQ_9B20Ux1mLiGvMbXVlUvrd7_34tCeznCm2KrtFAQLcg6WazbHVopQRdQldTVpZhvbw465SBAbsPjHH9i99bkNBLPnlqDEFDkvQGIYHdmvX6qxp0tSf-2IFwI/s200/week+21+024.jpg" alt="" id="BLOGGER_PHOTO_ID_5395447276522458818" border="0" /></a><br />Oh my, it's hard to believe we only have one "regular" week left--though we've got lots of cooking still ahead of us. It was a lovely week at the farm. On Tuesday we planted four beds of garlic with a big team of workers. Now it's all tucked in for the winter under a mulch of straw--the promise of tasty seasoning in the year to come. We also had a visit from a very special guest: former farm worker Angela brought her 3-month-old baby Ben to visit the farm for the first time. It was so delightful and distracting to play with the baby at lunch and during the afternoon. Ben seemed to enjoy the farm, seeing the <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgYewDTDFPVkwpoX5okpoa41OqvmiSwLoKvsBvYEvUgL_vkO5uAoEuyaRb0IVMMHPtuHWG-WGNb0indJnMeqrB99s0wr45x_K5p18bkps5O68S5ti92DWoYem_mvdl5aRRd32-84do43ba/s1600-h/week+21+020.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgYewDTDFPVkwpoX5okpoa41OqvmiSwLoKvsBvYEvUgL_vkO5uAoEuyaRb0IVMMHPtuHWG-WGNb0indJnMeqrB99s0wr45x_K5p18bkps5O68S5ti92DWoYem_mvdl5aRRd32-84do43ba/s200/week+21+020.jpg" alt="" id="BLOGGER_PHOTO_ID_5395447584358095458" border="0" /></a>sunshine and the cows and being held by doting friends. Life is good when you're an adorable baby. Pictures coming soon, I hope--I never remember my camera when anything exciting is happening at the farm!<br />Wednesday was another gorgeous, golden fall day. It wasn't even very cold, allowing us to sit outside for a relaxed lunch. Aaron came to help with the harvest once more, which was fun. The harvest has decreased a bit in quantity, but fall veggies are some of my faves and I'm excited to work with these tasty treats. The frost has sweetened the mizuna, arugula, and tatsoi so much that they almost taste like different greens--you'll be surprised.<br />This week's share:<br />Turnips - 3<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAN1V1A3f0saV0eSbn0378iuddLXBGCNkvDxWbKF7hzhP1W1TSG8fnjImsX0Z5eADmz48CDoyI73XpIvlZZpLgCHJtZtf4aTnXXeRHWd30v_5OB617lWW-kiHe2nQoGbTcPypN9Wym1T0u/s1600-h/week+21+022.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAN1V1A3f0saV0eSbn0378iuddLXBGCNkvDxWbKF7hzhP1W1TSG8fnjImsX0Z5eADmz48CDoyI73XpIvlZZpLgCHJtZtf4aTnXXeRHWd30v_5OB617lWW-kiHe2nQoGbTcPypN9Wym1T0u/s200/week+21+022.jpg" alt="" id="BLOGGER_PHOTO_ID_5395447876878294258" border="0" /></a>Rosemary - 1 sprig<br />Daikon radish - 1<br />Oriental greens - 1 bunch<br />Kale - 2 plants<br />Little winter squash -2<br />Mei qing choi - 1<br />Garlic - 8 cloves<br />Parsley - 1 bunch<br />Pie pumpkin or Jack-o-lantern - 1<br /><br /><span style="font-weight: bold;">Menu</span> - This week I'm reviving some big hits from last fall. These tried-and-true faves were popular with CFK members last year, and I hope you'll enjoy them too.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7eTNfSGK9Ku7nXNDq4FQ2IlhnYwitGRzvDX_B6A21HGs4t1MDb3DJPz86L3VqVu4Huw3IaI3zNo17_ddhkUylVucgsyNDPCsblAeNTT50eHn12pqpJzdLYnze7UaMfHbJgfDEdYEeMd65/s1600-h/week+21+010.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7eTNfSGK9Ku7nXNDq4FQ2IlhnYwitGRzvDX_B6A21HGs4t1MDb3DJPz86L3VqVu4Huw3IaI3zNo17_ddhkUylVucgsyNDPCsblAeNTT50eHn12pqpJzdLYnze7UaMfHbJgfDEdYEeMd65/s200/week+21+010.jpg" alt="" id="BLOGGER_PHOTO_ID_5395448188756780226" border="0" /></a><br /><span style="font-weight: bold;">Turnips with Greens and Raisins</span> from <span style="font-style: italic;">From Asparagus to Zucchini</span> p. 159 - so tasty one CFK member had to re-create the recipe himself.<br /><span style="font-weight: bold;">Pumpkin (and other squash) Sage Soup</span> From <span style="font-style: italic;">Farmer John's Cookbook</span> p. 315<br /><span style="font-weight: bold;">Choi Salad with Fruit and Creamy Dressing</span> From <span style="font-style: italic;">Farmer John's Cookbook</span> p. 78 - one of my absolute favorite choi recipes.<br /><span style="font-weight: bold;">Dressed Grain</span> - from <span style="font-style: italic;">The Community Farm of Ann Arbor Cookbook</span> (2001) p. 37 A classic farm dish from Karen Chalmer. I think we'll do quinoa.<br /><span style="font-weight: bold;">Daikon in Plum Sauce</span> - from <span style="font-style: italic;">Farmer John's Cookbook </span>p. 275 This is a new one, but I'm always looking for a creative way to use daikons and this looks simple and tasty.<br /><span style="font-weight: bold;">Frost-Sweet Salad Mix</span> - Last week saw the last of the lettuce, but we're still getting arugula, mizuna, and tatsoi, and they're SO sweet, you won't believe.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU-Ek42UrB09pS8XUKNoxilDGuNldtuZOtxI7bLVayfeUQ36d3OR9FnDMohMu6E7S3TfuwNuGtbpbO7UyWUl6132QH-xivohgDyXHlI3E3BJaeN2VKw6r04QObiow33g8IVn1W30KUwbbC/s1600-h/week+21+028.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU-Ek42UrB09pS8XUKNoxilDGuNldtuZOtxI7bLVayfeUQ36d3OR9FnDMohMu6E7S3TfuwNuGtbpbO7UyWUl6132QH-xivohgDyXHlI3E3BJaeN2VKw6r04QObiow33g8IVn1W30KUwbbC/s200/week+21+028.jpg" alt="" id="BLOGGER_PHOTO_ID_5395448540611770434" border="0" /></a>And we're working on another batch of Kristin's popular <span style="font-weight: bold;">Hot Pepper Chutney</span>, so there's that to look forward to as well.<br />Phew, that's everything.<br />See you Friday!<br />Mary<br />Photos: 1. Farm workers Kristin, Ricardo, Mary, Helen, and Aaron pose with Bob the cat and pumpkins 2. Beautiful turnips 3. Kristin shows off a masked winter squash 4. Dressing the Spaghetti Squash Salad 5. Pumpkins of all colorsCommunity Farm Kitchenhttp://www.blogger.com/profile/05302763280263058531noreply@blogger.com0tag:blogger.com,1999:blog-3072248658050672923.post-86245756034384198542009-10-15T11:19:00.006-04:002009-12-07T11:41:35.278-05:00Week Twenty: Cool Fall Days<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnExsQoiIM347fjxhab4yPX1qPxCE8DyHk2poe-Tcyai3RoOWCqFnKNdTjLft3zVZSpzV_efdSAtdGCHWQJd43WZ5-MA3v8fSOtgR7YKCJCTP0MlY6d5EoZkqSQQjDvBFteFeQY3nY3Spt/s1600-h/week+20+003.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnExsQoiIM347fjxhab4yPX1qPxCE8DyHk2poe-Tcyai3RoOWCqFnKNdTjLft3zVZSpzV_efdSAtdGCHWQJd43WZ5-MA3v8fSOtgR7YKCJCTP0MlY6d5EoZkqSQQjDvBFteFeQY3nY3Spt/s200/week+20+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5392853234890107186" border="0" /></a><br /><br />It's been another good week here at the CFK. On Monday I went out to the farm to help out with a field trip of first and second graders from Ann Arbor Open School. The kids had so much energy and all seemed to love the farm. They helped with feeding the animals, separating garlic for the garlic planting (while keeping warm at a bonfire), and took a hayride. Anne always asks field trip kids if they might want to be farmers one day, and almost all of these kids responded with an enthusiastic YES. I can't blame them--I love being able to spend time outdoors at the farm. In fact, I was just reminiscing to a friend this week about how I used to stare at the Monet paintings in my calendar during class in highschool--longing to escape the classroom into fields and gardens. On Tuesday Melanie and I got to work on a crock<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7KMv06TiYAOdONUjB9Aahu8XJXVoIrw35mGFoUthYlGBoejHQgcWB_tmhCBSVUShjhKgy4QkdWrUHBy00PeWtJTsk-WQNAUgNplOhyphenhyphen_ae25YyvetjLIkhZLlTWLb7mqdopmIHD4snH9K/s1600-h/week+20+001.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7KMv06TiYAOdONUjB9Aahu8XJXVoIrw35mGFoUthYlGBoejHQgcWB_tmhCBSVUShjhKgy4QkdWrUHBy00PeWtJTsk-WQNAUgNplOhyphenhyphen_ae25YyvetjLIkhZLlTWLb7mqdopmIHD4snH9K/s200/week+20+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5392853005232934370" border="0" /></a> of sauerkraut which will be ready to distribute in a few weeks time. Wednesday was a busy and chilly morning at the farm. Despite frozen fingers, we were able to bring in a bounty of leeks, daikon, kale, and more. Paul tells me that this is officially the Last Hurrah for the lettuce, but that it has been the Best Lettuce Year EVER at the Community Farm, with few crop failures, lots of good rain, and essentially ideal conditions. Hope you've been enjoying the bounty.<br />So, this week's share:<br />Choice: 1 spaghetti squash OR 2 delicata squash (we chose both)<br />Hot peppers - 2<br />Sage - 2 sprigs<br />Soup Box (potato, carrot, and broccoli) - 1<br />Assorted Oriental Greens - 1 bunch<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc5ImrLAHyS8R10nZOF3tuK1RtNVkqs0Mav9bkrQ0y0i8CIIJpyyGJzSyrYqpgoGSKZzs0rq5y_BXEUOsVjqVtQv3gJAEgPqoJOew3eAknkqusyr4SlhTaMqFtR-Rs9B1g7t8ETwCNv_Bx/s1600-h/week+20+004.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc5ImrLAHyS8R10nZOF3tuK1RtNVkqs0Mav9bkrQ0y0i8CIIJpyyGJzSyrYqpgoGSKZzs0rq5y_BXEUOsVjqVtQv3gJAEgPqoJOew3eAknkqusyr4SlhTaMqFtR-Rs9B1g7t8ETwCNv_Bx/s200/week+20+004.jpg" alt="" id="BLOGGER_PHOTO_ID_5392853474237843954" border="0" /></a>Eggplant - 3<br />Kale - 3/4 lb<br />Leeks - 2<br />Daikon radish - 1<br />Lettuce - 2<br />Jack-o-lantern - 1<br /><br /><span style="font-weight: bold;">Menu</span><br /><span style="font-weight: bold;">Delicata Squash with Kale and Cannellini Beans</span> I noticed this recipe in the October Martha Stewart Living while hanging out with former farm worker Angela and her baby Ben yesterday afternoon. <a href="http://www.shutterbean.com/delicata-squash-salad-with-kale-cannellini-beans/">Looks perfect!</a><br /><span style="font-weight: bold;">Thai Eggplant Dip</span> A twist on Baba Ganouj that I found in <span style="font-style: italic;">From Asperagus to Zucchini</span> p. 75<br /><span style="font-weight: bold;">Ginger Miso Soup</span> a vehicle for daikon radish and kale? what more could we ask this week! <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXezvBJ6b3dreg2T2YZUGdurrAGUbCPq-0IMZQ3Le2hyQuM48fkbgIoDaowcPDRLk5-yASQosodtvt_zxrb3JMvoAJrMhOOyJftFXhAT5HzvSP8UldTDYs2QYPtSahXL1vm_KxnBNnYnxY/s1600-h/week+20+007.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXezvBJ6b3dreg2T2YZUGdurrAGUbCPq-0IMZQ3Le2hyQuM48fkbgIoDaowcPDRLk5-yASQosodtvt_zxrb3JMvoAJrMhOOyJftFXhAT5HzvSP8UldTDYs2QYPtSahXL1vm_KxnBNnYnxY/s200/week+20+007.jpg" alt="" id="BLOGGER_PHOTO_ID_5392853753402352114" border="0" /></a>From <span style="font-style: italic;">Farmer John's Cookbook</span> p. 275<br /><span style="font-weight: bold;">Spaghetti Squash Salad with Citrus Dressing</span> I spotted this recipe last week in <span style="font-style: italic;">Serving Up the Harvest</span> p.452 and am excited to give it a whirl--rather a change of pace!<br /><span style="font-weight: bold;">Karen's Potato Leek Soup</span> a classic favorite from <span style="font-style: italic;">Community Farm of Ann Arbor Cookbook</span> (2001) p.53. Warming and delicious.<br /><span style="font-weight: bold;">Last Hurrah Salad</span> with lettuce and oriental greens.<br />We'll also finally give out the <span style="font-weight: bold;">Pasta with Broccoli</span> we missed last week...sorry about that...hopefully we'll be more on top of things in the future!<br /><br />I think that's all. Hope you're doing well!<br />Mary<br />Photos: 1. Still life with kraut ingredients (note purple inside cabbage!) 2. Melanie working on the sauerkraut 3. Adorable soup boxes in distribution area. Yum! 4. Kristin picking up her share.Community Farm Kitchenhttp://www.blogger.com/profile/05302763280263058531noreply@blogger.com3tag:blogger.com,1999:blog-3072248658050672923.post-76919794324149000312009-10-08T12:50:00.007-04:002009-12-07T11:41:35.278-05:00Week Nineteen: The Frost King is Here!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRt03EpFeULSEpoEh7bEmyqoJI__YVXR4CllDcTPJHWLzHpwxAYijnM9d-jA0__hyq5Bpf7LYV64t3cmvBWm9TynpDIbmd9QeOsq21aRsgjvVHoA6TN68IdLTB492jUu60Jn1sA0fgOQQa/s1600-h/week+19+007.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRt03EpFeULSEpoEh7bEmyqoJI__YVXR4CllDcTPJHWLzHpwxAYijnM9d-jA0__hyq5Bpf7LYV64t3cmvBWm9TynpDIbmd9QeOsq21aRsgjvVHoA6TN68IdLTB492jUu60Jn1sA0fgOQQa/s200/week+19+007.jpg" alt="" id="BLOGGER_PHOTO_ID_5390289363715102194" border="0" /></a><br />Wow, what a change a week can make. The season shift into autumn has really happened now, and the effects of the Frost King's visit to our farm are obvious. We're already beginning to focus on the end of the season--which, it is hard to believe, is only a month away! All of the summer crops are really gone, though we're still distributing the last of what we had saved in the barn. Autumn crops are going strong and I have to dust off my memories from last year of what delicious treats there are to make with bok choi and winter squash.<br />We had a short work day at the farm on Tuesday due to the cold and rain. We spent some time gathering in the irrigation tape from the pepper and basil beds which will be cultivated soon and put to sleep for the winter with cover crops seeded. Wednesday was windy and chilly, but the harvesters spirits as we brought in the veggies. My friend Aaron joined us for the morning and, in addition to picking some gorgeous mizuna and playing with the goats, he serenaded us with an impromptu drum solo on the lids of the honey jars in the barn.....maybe you had to be there.<br />Anyhow, with this week's bounty I feel that we're returning to the refrain of early spring: "Here, have some (LOTS of) green stuff!"<br />The share:<br />Sweet peppers - 4<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid8nPoBtePZUtP4LPUvqUo4du2N6ET4e0BpvWsW-kcdFkAw5CJkzP_SsQ9NW7BA4ZPP_9Q4a5YT5XX4lIA8LIVGTo83ACSUGfZs7nI9AcpRuQx-zAvdPv2KnHdwBiLYQCJ7Bwe5_hMlc3T/s1600-h/week+19+010.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid8nPoBtePZUtP4LPUvqUo4du2N6ET4e0BpvWsW-kcdFkAw5CJkzP_SsQ9NW7BA4ZPP_9Q4a5YT5XX4lIA8LIVGTo83ACSUGfZs7nI9AcpRuQx-zAvdPv2KnHdwBiLYQCJ7Bwe5_hMlc3T/s200/week+19+010.jpg" alt="" id="BLOGGER_PHOTO_ID_5390289603678888818" border="0" /></a><br />Spaghetti squash - 1<br />Daikon radish - 1<br />Hot pepper - 12<br />Eggplant - 2<br />Cauliflower - 1<br />Broccoli- 2 heads<br />Bok choi - 16 (!) plants<br />Kale - 1 lb<br />Swiss chard - 3 plants<br />Endive or chickory - 1 head<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfTLHCR9i4j0HS7_JxA6CcNXZgSWeIaQ0HkF-zk1orSdmb3VeQUhSLKlsuuvCsAgEZweeUSfR8qeBp4EkH4S_dJfeUc2KCnOjOkOaqYG46k5Qein3TfBON-fFfAjMsPGdp47AzRHfXra-v/s1600-h/week+19+001.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfTLHCR9i4j0HS7_JxA6CcNXZgSWeIaQ0HkF-zk1orSdmb3VeQUhSLKlsuuvCsAgEZweeUSfR8qeBp4EkH4S_dJfeUc2KCnOjOkOaqYG46k5Qein3TfBON-fFfAjMsPGdp47AzRHfXra-v/s200/week+19+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5390289899319298498" border="0" /></a>Garlic - 4 bulbs<br />Choice: Mizuna, arugula, tatsoi - 1 bunch<br />Lettuce - 2 heads<br />Fennel - 1 bulb<br /><br />Menu:<br /><span style="font-weight: bold;">Cauliflower Millet Soup</span> - this is a perennial favorite here in the CFK. With tons of protein, what more can we expect from <span style="font-style: italic;">Diet for a Small Planet</span> (p. 290)<br /><span style="font-weight: bold;">Eggplant-Chard Curry</span> - <span style="font-style: italic;">Moosewood Restaurant Cooks for a Crowd </span>p. 355<br /><span style="font-weight: bold;">Spaghetti Squash with Green Sauce</span> - this recipe comes from my <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBueQHwyV2a2_nADbcLqK-9OL9DigxYunfkmw5uuDFQXjQDrlOQt7qe_Y_sDSUDq2zQJBBUpfubOA5dqH15tK7YN3Wzs1CpiyC344P45bpTS5qV_gg-Z8c50jHuhz-e9-0juD7nQ7NDNIG/s1600-h/week+19+008.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBueQHwyV2a2_nADbcLqK-9OL9DigxYunfkmw5uuDFQXjQDrlOQt7qe_Y_sDSUDq2zQJBBUpfubOA5dqH15tK7YN3Wzs1CpiyC344P45bpTS5qV_gg-Z8c50jHuhz-e9-0juD7nQ7NDNIG/s200/week+19+008.jpg" alt="" id="BLOGGER_PHOTO_ID_5390290311488298258" border="0" /></a>head. The green sauce will be a version of Katharina's Green Sauce we enjoyed in the spring.<br /><span style="font-weight: bold;">Pasta with Broccoli</span> - every once in a while the CFK goes posh. This tasty recipe comes from <span style="font-style: italic;">Craig Clairborne's New York Times Cookbook</span> p. 263<br /><span style="font-weight: bold;">Stir Fried Bok Choi with Sweet Tahini Sauce</span> We're going to try something different and stir fry the Bok choi and other veggies and package them seperately from their sauce (from <span style="font-style: italic;">Diet for a Small Planet</span> p. 263).<br /><span style="font-weight: bold;">Frost King Salad</span> with lettuce, endive, chickory, mizuna, tatsoi, and arugula.<br /><br />Hope you'll enjoy it all!<br />See you Friday<br />Mary<br />Photos: 1. Distribution board with Nancy's art--lots of bok choi in the foreground 2. Daikon and spaghetti squash 3. Aaron and the goats, Morgan and Delilah 4. Broccoli and CauliflowerCommunity Farm Kitchenhttp://www.blogger.com/profile/05302763280263058531noreply@blogger.com0tag:blogger.com,1999:blog-3072248658050672923.post-54454458341933726872009-10-01T10:46:00.007-04:002009-12-07T11:41:35.278-05:00Week Eighteen: Birthday Frost<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwFIT3NgZBrSchgHeVSl4aFFwYE47_Q2TsK-RHP3747gktDk-ET9IkZm3kPm0iQtMr_4F-kO0PXx_aqfkWSlQ' class='b-hbp-video b-uploaded' frameborder='0'></iframe><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCuMYzhWNe8_wUmSYKocpwyReho48b7mvh25Zo25TlkNFj9GCmS3bD3x9qcZGtrcgaJs6G7ltrcr4jt_kYk3mC4I8joEGjaFV1atFvYUXSqWD6yVu44NC2MkIVUecok0hTrnjEcRAZYB_8/s1600-h/week+17+and+farmers+market+023.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCuMYzhWNe8_wUmSYKocpwyReho48b7mvh25Zo25TlkNFj9GCmS3bD3x9qcZGtrcgaJs6G7ltrcr4jt_kYk3mC4I8joEGjaFV1atFvYUXSqWD6yVu44NC2MkIVUecok0hTrnjEcRAZYB_8/s200/week+17+and+farmers+market+023.jpg" alt="" id="BLOGGER_PHOTO_ID_5387649519923521650" border="0" /></a>Well, last night the temperatures were low enough to threaten the tender summer veggies we've been enjoying for so long. In anticipation, we had a very busy harvest morning on Wednesday, bringing in all the chard, basil, peppers, and eggplants. A cold wind was blowing and we had to bundle up--fortunately, just when we were frozen to the bone, Paul brought us some delicious warm chai to help us finish the harvest! What a change <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyODp2z8K4fW4Ph5IAtXk3vMn3YgCcaoW6WEvwteRCfx_tX6opue3NHSa0KN_LVNZABT5Za79qvqJYNbp7SNI5udeqVSXtGdyCwRqT1FB3NfqNmOn8gIjw264V6sknvTf3w6xKBvbG4ev_/s1600-h/week+18+002.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyODp2z8K4fW4Ph5IAtXk3vMn3YgCcaoW6WEvwteRCfx_tX6opue3NHSa0KN_LVNZABT5Za79qvqJYNbp7SNI5udeqVSXtGdyCwRqT1FB3NfqNmOn8gIjw264V6sknvTf3w6xKBvbG4ev_/s200/week+18+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5387648621277374914" border="0" /></a>from the balmy weather we've been enjoying all September! As we raced around bringing in the harvest, a favorite song came to mind, which I hope you'll all enjoy in the above music video. We think the Farmer's Chorus of Helma, Karen, Mary, Kristin, and Rebecca (complete with basil, chard, and clippers as props) are just about ready for the Big Time! (Thanks to Ricardo for such a steady hand with the camera). The song, "Hurry Hurry", is a great favorite with the Steiner School third graders and Karen's daughter Lucilla (now a glamorous teen) helped write the words to the third verse about the pony. :-)<br />So, this harvest represents essentially the LAST of the summer crops. Deciding what to make was really tough. I hope we'll be able to make Cauliflower Millet Soup (a CFK fave) in a future week because I'm really excited about what I DID decide to make!<br />Summer's last bounty is:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi65qNVNs0VK1t-lt4OX7-kINjrpffLV7BMTBH_7_G_wL0tWsPZ-j2XDiSirSs9cFklNgN7u14xYFRZgDYG7ptXZUFLgL9ntp5owis5ifYjb9XiIZHsalV8y89r8DD21Imm6RX-hZA-7Z90/s1600-h/week+18+007.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi65qNVNs0VK1t-lt4OX7-kINjrpffLV7BMTBH_7_G_wL0tWsPZ-j2XDiSirSs9cFklNgN7u14xYFRZgDYG7ptXZUFLgL9ntp5owis5ifYjb9XiIZHsalV8y89r8DD21Imm6RX-hZA-7Z90/s200/week+18+007.jpg" alt="" id="BLOGGER_PHOTO_ID_5387648066326152354" border="0" /></a><br />Eggplant - 2<br />Green onions - 1 bunch<br />Cauliflower - 1 large head<br />Hot peppers - 1 plant<br />Broccoli - 3 heads (!)<br />Swiss chard - 7 plants (!!!)<br />Parsley - 1 bunch<br />Mizuna - 1 bunch<br />Fennel - 1 stalk<br />Lettuce - 3 heads<br />Basil - 2 plants (!!)<br />Sweet peppers - 10 (!!!)<br /><br />Menu--after long deliberation--<br /><span style="font-weight: bold;">Eggplant Mykonos </span>- this stew from <span style="font-style: italic;">Moosewood Restaurant Cooks for a Crowd</span> p. 353 has basically everything we got this week. Yum!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9sDyAo8BgcaR2i8FgYn0OLRyUrMdX0qjjmete9k1TPSIN16_hgXhZELDSNPvPkWo6HcED5XudpQeFzFjoWUHGn7-oTB-wQVUBNEcf9-FktGNpZoxN3yb_abySYddvYXymgu_GAUpiyUGP/s1600-h/week+17+and+farmers+market+016.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9sDyAo8BgcaR2i8FgYn0OLRyUrMdX0qjjmete9k1TPSIN16_hgXhZELDSNPvPkWo6HcED5XudpQeFzFjoWUHGn7-oTB-wQVUBNEcf9-FktGNpZoxN3yb_abySYddvYXymgu_GAUpiyUGP/s200/week+17+and+farmers+market+016.jpg" alt="" id="BLOGGER_PHOTO_ID_5387650838673305954" border="0" /></a><span style="font-weight: bold;">Barley Broccoli Salad</span> from <span style="font-style: italic;">Serving up the Harvest </span>p. 126<br /><span style="font-weight: bold;">Cauliflower Pie</span> Hopefully a new favorite from <span style="font-style: italic;">Farmer John's Cookbook</span> p. 267<br /><span style="font-weight: bold;">Mediterranean Green Sauce</span> from <span style="font-style: italic;">Farmer John's Cookbook</span> p. 86 We had this earlier this summer and it was sooooo good and a great way to use up tons of chard.<br /><span style="font-weight: bold;">Basil Thogaiyal (Chutney)</span> - another Indian specialty from Nitya, it's spicy and tasty and a great way to use up basil<br />and of course, our classic <span style="font-weight: bold;">Pesto</span> ... I hope you're not overwhelmed by having this several weeks in a row. It's so tasty and it keeps in the freezer for a taste of summer all winter long.<br />Finally, <span style="font-weight: bold;">Celebration Salad</span> with lettuce, mizuna, and peppers. Crunch crunch!<br /><br />See you Friday!<br />Mary--who turns 25 today!<br />Photos: 1. Mary making Arugula Potato Salad in a cooking demo at the Ann Arbor Farmer's Market last Saturday. 2. A gorgeous Preying Mantis at the Farm 3. Peppers and Broccoli in this week's share 4. Melanie tubs up last week's roasted veggie saladCommunity Farm Kitchenhttp://www.blogger.com/profile/05302763280263058531noreply@blogger.com0tag:blogger.com,1999:blog-3072248658050672923.post-90827728612474917262009-09-24T13:34:00.006-04:002009-12-07T11:41:35.278-05:00Week Seventeen: Transition to Fall<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivWNGRBmw_zdvKhFtwP-r0lgEZuwl8E8gutzpgX-HHjeCgdtf7V8pigF3KrtTDVsKS8hlveQTYiWrSARGoIwGEw4khU3URY2py9TaUk5tYvytnQBQZZlpuRysY0QlB0iL2XebtQTgFxjjE/s1600-h/Locavorious+and+week+16+004.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivWNGRBmw_zdvKhFtwP-r0lgEZuwl8E8gutzpgX-HHjeCgdtf7V8pigF3KrtTDVsKS8hlveQTYiWrSARGoIwGEw4khU3URY2py9TaUk5tYvytnQBQZZlpuRysY0QlB0iL2XebtQTgFxjjE/s200/Locavorious+and+week+16+004.jpg" alt="" id="BLOGGER_PHOTO_ID_5385095104558821074" border="0" /></a><br />You can tell that the seasons are turning, despite the warm weather we've been having the past few days. Out at the farm we're beginning to see the end of summer crops like tomatoes and summer squash and melons (positively the last of those this week). As crops finish, the beds where they were have been tilled, and the fields are beginning to look empty and bare for the winter. In one field, all that's left is a bed of turnips, standing alone in an expanse of rich, brown earth.<br />Over the weekend a large crew of cooks processed 8 bushels of farmer's market tomatoes so that<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijws2HPyrnVzZJ9cluLWVzsIahGb_vl8-1JkXmGh7SsWWvqjvebtDGQTAVtRAll7CjyGEtWn_wxNH4h_hfe6KUTj89y_m5wLERkxgCt84-5QgehpES3lO8Dgb-uNT986frA7oDqcv5u3j7/s1600-h/Locavorious+and+week+16+002.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijws2HPyrnVzZJ9cluLWVzsIahGb_vl8-1JkXmGh7SsWWvqjvebtDGQTAVtRAll7CjyGEtWn_wxNH4h_hfe6KUTj89y_m5wLERkxgCt84-5QgehpES3lO8Dgb-uNT986frA7oDqcv5u3j7/s200/Locavorious+and+week+16+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5385095461135630290" border="0" /></a> we'll have them for the Long Winter Kitchen program. On Tuesday I drove with Rena of Locavorious to the freezer warehouse she uses near the airport. It was quite an adventure to see a freezer twice the size of Home Depot--let me tell you that 200 qts of tomato sauce seem like a lot in my kitchen and nothing at all in the scope of that place! After visiting one end of the food system--where massive quantities of frozen food are shipped around the country on pallets--it was a pleasure to return to the farm and spend an afternoon harvesting peppers. Wednesday was another busy harvest morning--we had so many heads of broccoli to bring in it took many trips with the garden carts to transport them all.<br />This week's season-transformational share:<br />Broccoli - 2 heads<br />Cabbage or Cauliflower - 1 head (we chose both)<br />Eggplant - 2 (!)<br />Hot peppers - 4<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr056o25Ekn0C1xRjySVUDuESaNg6CwQ0IO60-gHYnVWlIzBycoWMmFk7XHUh2d9NDdkS0Ht9PCxuxjbpGoDaIyDGxP_THY3YMLDYt3UQESBdR-rVq6m96aj3eL5_O10_zjnRuej86i5X7/s1600-h/Locavorious+and+week+16+007.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr056o25Ekn0C1xRjySVUDuESaNg6CwQ0IO60-gHYnVWlIzBycoWMmFk7XHUh2d9NDdkS0Ht9PCxuxjbpGoDaIyDGxP_THY3YMLDYt3UQESBdR-rVq6m96aj3eL5_O10_zjnRuej86i5X7/s200/Locavorious+and+week+16+007.jpg" alt="" id="BLOGGER_PHOTO_ID_5385096060818158258" border="0" /></a>Choice: small box summer squash or small box tomatoes (we chose both)<br />Kale - 3/4 lb<br />Basil - 1 plant<br />Assorted oriental greens (mizuna, tatsoi, arugula) - 1 bunch<br />Parsley - 1 bunch<br />Green onion - 1 bunch<br />Lettuce - 3 heads (!!)<br />Brussels sprouts greens - 2<br />Fennel - 1 plant<br />Sweet pepper - 4<br />Melon - 1 pc (positively the end of these rockstars!)<br /><br />And the menu--<br /><span style="font-weight: bold;">Cream of Broccoli Soup</span> from <span style="font-style: italic;">Moosewood</span> p. 23 (and vegan version from <a href="http://www.savvyvegetarian.com/vegetarian-recipes/non-dairy-cream-of-broccoli-soup.php">this site</a>) simply the best way to devour so much tasty broccoli!<br /><span style="font-weight: bold;">Cavolfiore Sauce</span> from <span style="font-style: italic;">Moosewood </span>p. 163 Pasta al Cavolfiore is a family favorite. Now you can enjoy it too! yum!<br /><span style="font-weight: bold;">Pesto</span> - I know you need more of this.<br /><span style="font-weight: bold;">Roasted Eggplant-Pepper Salad</span> I haven't tried this recipe from <span style="font-style: italic;">Moosewood Restaurant </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4riybBf4lCu67ecWdli-ovTZv6PEahEbCQ0Y6pq5sElfUl-hSpLEN1fF4N0LYOi2C2ZAm3_TyzPPS2hD2BHpmFfnHTKPTY36qwjuUr6AbnsK0KzbCicVZe1DwtlV2V5itVuSu9ejHcTqx/s1600-h/Locavorious+and+week+16+011.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4riybBf4lCu67ecWdli-ovTZv6PEahEbCQ0Y6pq5sElfUl-hSpLEN1fF4N0LYOi2C2ZAm3_TyzPPS2hD2BHpmFfnHTKPTY36qwjuUr6AbnsK0KzbCicVZe1DwtlV2V5itVuSu9ejHcTqx/s200/Locavorious+and+week+16+011.jpg" alt="" id="BLOGGER_PHOTO_ID_5385097213403423954" border="0" /></a><span style="font-style: italic;">Cooks for a Crowd</span>, p., but it uses so many of our ingredients this week I have no doubt it will be delicious!<br />If that doesn't use up enough eggplant, I may make <span style="font-weight: bold;">Baba Ganouj</span> as well.<br />Remember a few weeks ago when I said I'd make <span style="font-weight: bold;">Melon Salad with Lime</span>? Well, I'll really do it this time!<br />We're also going to try a recipe adapted from <span style="font-style: italic;">Martha Stewart Living</span>: <span style="font-weight: bold;">Kristin's Green Pate </span>is my farm colleague's adaptation of a treat from Martha. We're making a few surprise substitutions, but this is a tasty delight.<br /><span style="font-weight: bold;">Fall Festival Salad</span> with so much lettuce, scallions, mizuna, and tatsoi. Yum!<br /><br />Phew! Must go get to work on this ambitious menu!!<br />See you Friday<br />Mary<br />Photos: 1. Ricardo, Nikki, and Anne hang out the Fall Festival Banner 2. Locavorious' pallet in the freezer warehouse. I wish the photo could show how cold it was in there! 3. Broccoli!!! 4. Kristin shows off the broccoli.Community Farm Kitchenhttp://www.blogger.com/profile/05302763280263058531noreply@blogger.com0tag:blogger.com,1999:blog-3072248658050672923.post-29293950499966078682009-09-17T11:29:00.008-04:002009-12-07T11:41:35.278-05:00Week Sixteen: Cool and Spicy<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdMh4-gpRJchSLfsMZFHfr3tS386YVnj160w-93tFOk-UvnAbtnENlZIzgEhaIfelq2JK0UNR_l624fCnnkY2m5X5hBEtjIJQfp84iTCGos7LeTSYKH42gtoNiMEZNQgKhFjHiTqvEjOof/s1600-h/Week+15+and+J2A+064.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdMh4-gpRJchSLfsMZFHfr3tS386YVnj160w-93tFOk-UvnAbtnENlZIzgEhaIfelq2JK0UNR_l624fCnnkY2m5X5hBEtjIJQfp84iTCGos7LeTSYKH42gtoNiMEZNQgKhFjHiTqvEjOof/s200/Week+15+and+J2A+064.jpg" alt="" id="BLOGGER_PHOTO_ID_5382465786128879314" border="0" /></a><br />The weather this week has been so interesting! Tuesday was positively hot out at the farm. Like last week we picked tomatoes and more winter squash, bringing in a heroic harvest of acorn and butternut squash that give us all something to look forward to as we move into fall. After harvesting, we turned to weeding the leek patch, or rather, the <span style="font-style: italic;">paths</span> in the leek patch! The weed galanzoga had grown so large that it was a bit like charging through a jungle and I kept expecting to meet dragons in the form of tomato horn worms who were busy eating the purslane. Fortunately, the leeks are looking fine despite the weeds. Maybe there is <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihGaGYIJYlP6EferYyOHSdDSbMgXVoDIzqI7dRChpBLbqpeeojr8lEqQBjlMWxc8q23FdFUSHOPAYsvwj-v7Xthfl98FBNSsTbaQfIfdKfXraq4mgnijtdMm0ExC7Jye6cVsxmSQKaDVUp/s1600-h/Week+15+and+J2A+066.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihGaGYIJYlP6EferYyOHSdDSbMgXVoDIzqI7dRChpBLbqpeeojr8lEqQBjlMWxc8q23FdFUSHOPAYsvwj-v7Xthfl98FBNSsTbaQfIfdKfXraq4mgnijtdMm0ExC7Jye6cVsxmSQKaDVUp/s200/Week+15+and+J2A+066.jpg" alt="" id="BLOGGER_PHOTO_ID_5382466047641672178" border="0" /></a>something in this beneficial weeds business! Wednesday was surprisingly chilly. I hadn't expected the cold front to descend on us so soon, but fortunately had some warm clothes to put on at the farm. My dad came out to the farm with us to do some more of his volunteer hours, and we all had fun bringing in a bountiful harvest of kale and other treats. He found it hard work, though, and was quite ready for a nap by the time we got home. We had other visitors at the farm, including <a href="http://www.icpj.net/2009/lisa-sullivan/">Lisa Sullivan</a> who told us tales over lunch about meeting Evo Morales, president of Bolivia.<br />This week's bounty is:<br />Tomatoes - 4 lbs<br />Summer squash - 1<br />Choice: Broccoli OR cabbage - 1 (we chose both!)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnm8P4DOD9I1PfYZ9ofWY21zijGBwLDwY5l_anr82RQfALSiamHWvCLNwklpRht_3O4Q3TiDVz86A5fDFbUryKBXGmoylcD8Drx2I4Yp4EPAIAehTBed6yx7B-3MCRxsGZMDUJsiU_Vx3p/s1600-h/Week+15+and+J2A+061.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnm8P4DOD9I1PfYZ9ofWY21zijGBwLDwY5l_anr82RQfALSiamHWvCLNwklpRht_3O4Q3TiDVz86A5fDFbUryKBXGmoylcD8Drx2I4Yp4EPAIAehTBed6yx7B-3MCRxsGZMDUJsiU_Vx3p/s200/Week+15+and+J2A+061.jpg" alt="" id="BLOGGER_PHOTO_ID_5382466548348124626" border="0" /></a>Kale - 1 lb PLUS 1 bunch<br />Hot peppers - 4<br />Eggplant - 2<br />Oriental greens (arugula, mizuna, and tatsoi) - 1 bunch<br />Sweet peppers - 4<br />Lettuce - 2 heads<br />Parsley - 1 bunch<br />Orchard fruit - 1 box<br />Basil - 1 plant<br />Melon - 1 piece<br />Green onions - 1 bunch<br /><br />And the Menu:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQTdgJujkNqyzp5SzXx0F-rSQwU0-6NUVIq8u1Aau7OZn-25kHJ9HiLy5PksRip30Tz97R89FQ1kWEvdU4EQJnLbQfanw-orPLzYIRS45nB8dpp0Tt2QVh36oFUd8iwCzKATsNvtVB24RY/s1600-h/Week+15+and+J2A+069.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQTdgJujkNqyzp5SzXx0F-rSQwU0-6NUVIq8u1Aau7OZn-25kHJ9HiLy5PksRip30Tz97R89FQ1kWEvdU4EQJnLbQfanw-orPLzYIRS45nB8dpp0Tt2QVh36oFUd8iwCzKATsNvtVB24RY/s200/Week+15+and+J2A+069.jpg" alt="" id="BLOGGER_PHOTO_ID_5382466867130284690" border="0" /></a><br /><span style="font-weight: bold;">Red Red-hot Vegetable Chili</span> - a favorite from <span style="font-style: italic;">Hollyhocks and Radishes</span> p. 28<br /><span style="font-weight: bold;">Pesto</span> - promised last week but not delivered. yum yum!<br /><span style="font-weight: bold;">Eggplant Shu Mai</span> - We won't make the dumplings since the filling alone is unbelievably delicious. I had some at a dinner party earlier this summer and have been dying to share it with you. We'll basically follow <a href="http://www.yogajournal.com/lifestyle/food/recipes/recipe/10139">this</a> recipe.<br /><span style="font-weight: bold;">Coleslaw with Apples</span> I'll be adapting a non-mayo dressing for this cabbage salad from <span style="font-style: italic;">Greens, Glorious Greens</span> p. 71 and <span style="font-style: italic;">From Asperagus to Zucchini</span> p. 45<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdx_DCsJQ9bGrWctwFGUnRVmU47ZPxLbrujC9bnW8ze_2Rgah_4TszFDIOrQ8dRUBvjg1RnxwbHIxw6GXkur7M9D7_01ItTdJI8eJRw-wNhx6tbeZljAnN2FF8g8voZON4Y6YAWA2a6aoW/s1600-h/Week+15+and+J2A+102.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdx_DCsJQ9bGrWctwFGUnRVmU47ZPxLbrujC9bnW8ze_2Rgah_4TszFDIOrQ8dRUBvjg1RnxwbHIxw6GXkur7M9D7_01ItTdJI8eJRw-wNhx6tbeZljAnN2FF8g8voZON4Y6YAWA2a6aoW/s200/Week+15+and+J2A+102.jpg" alt="" id="BLOGGER_PHOTO_ID_5382467329729195298" border="0" /></a><span style="font-weight: bold;">Greens in Peanut Sauce</span> from <span style="font-style: italic;">Simply in Season </span>p. 195<br /><span style="font-weight: bold;">Equinox Salad</span> with lettuce, Oriental greens, and sweet peppers<br />If there's time we may also make <span style="font-weight: bold;">Salsa</span>, but I don't want to promise anything after last week's craziness!<br />Finally, everyone will get what may be the last of the <span style="font-weight: bold;">melon</span> for the season.<br /><br />Also, I want to announce that I will be having a cooking demonstration at the Ann Arbor Farmer's Market next Saturday, Sept 26 at 10.30. Be there!<br />Finally, check out our newest program, the <a href="http://www.communityfarmkitchen.com/winter">Long Winter Kitchen</a>.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAqAF5cjdIF3-JVwt7TtpMslKvTDksnuXzy2Z-vTGkWWNneKHM4Mbeq_JdMXdWcKnvO1_RZrroO1foHS5gubDDsyWiWfSnT08kCc1p4-Vj6g5GLop1t38cUi5dDoKdz813sCYDVdUzeCQA/s1600-h/long+winter+kitchen+color.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 164px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAqAF5cjdIF3-JVwt7TtpMslKvTDksnuXzy2Z-vTGkWWNneKHM4Mbeq_JdMXdWcKnvO1_RZrroO1foHS5gubDDsyWiWfSnT08kCc1p4-Vj6g5GLop1t38cUi5dDoKdz813sCYDVdUzeCQA/s200/long+winter+kitchen+color.jpg" alt="" id="BLOGGER_PHOTO_ID_5382467725513367282" border="0" /></a><br /><br />I guess that's all! See you Friday.<br />peace<br />Mary<br />Photo explanations: 1. Julie shows off an unusual tomato 2. Lotus purees a HUGE bowl of soup. 3. The late shift, Becky and Jake, are shocked by the number of dishes we've left for them. 4. Mary, Becky, Lotus, and Megan staff the CFK table at the Homegrown Festival 5. Parsley, squash, and peppers ready for distribution.Community Farm Kitchenhttp://www.blogger.com/profile/05302763280263058531noreply@blogger.com0tag:blogger.com,1999:blog-3072248658050672923.post-11531089443819110572009-09-10T14:18:00.005-04:002009-12-07T11:41:35.279-05:00Week Fifteen: Back to School<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2dSg7b7cb2gy17ZW-O2b9Ni-jItIZvmoLhnTvtSSGP42SwbFrlz23esLcfdVWVcXPMeKt-ZXVRKBIqr7OaFvsZFZYO4M0_6waec3kZ8xfZ-4lVX2Zl8-OF4JiK6cNeTDovFtHBhn0-B99/s1600-h/Week+14+from+Kristin+028.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2dSg7b7cb2gy17ZW-O2b9Ni-jItIZvmoLhnTvtSSGP42SwbFrlz23esLcfdVWVcXPMeKt-ZXVRKBIqr7OaFvsZFZYO4M0_6waec3kZ8xfZ-4lVX2Zl8-OF4JiK6cNeTDovFtHBhn0-B99/s200/Week+14+from+Kristin+028.jpg" alt="" id="BLOGGER_PHOTO_ID_5379910033534104802" border="0" /></a><br />Well, the school year's come around again. Students are back and suddenly we're reminded of just how quiet it's been around this town over the summer! Out at the farm, however, it still seems pretty summer-y, since we're still getting plenty of classic summer crops such as tomatoes, peppers, eggplants, and basil. All the same, on Tuesday we experienced the full scope of this kind of strange season we're in--the weather has been so cool and wet all summer that we spent the morning harvesting a huge number of tomatoes and the afternoon picking the first of the *winter squash*! It was a weird combination, but an excellent day's work. It poured in the morning, so I was feeling raindrops dripping off my nose as I picked tomatoes, but seeing the amount we brought in -- 8lbs per share!--made it all worthwhile. Then the winter squash harvest is always one of my favorite tasks. After picking the squash and piling them in the field, workers make a chain and toss the squash hand to hand to the tractor. It's fun for me because I get to enjoy throwing and catching, which I never did as a child.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUECZjr27YjYG0DjwNQcFpIOl4weRAWBxl7btfOye_tN8-JVr9AJp0xrNAhxrUzcREn4cN-fowmx1PrWwuqttyLUfGdz3zREFPobe-F8t3HFOSgF1AYV-rUeda6FqHQuASev5pDh3oQ1cN/s1600-h/Week+14+from+Kristin+015.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUECZjr27YjYG0DjwNQcFpIOl4weRAWBxl7btfOye_tN8-JVr9AJp0xrNAhxrUzcREn4cN-fowmx1PrWwuqttyLUfGdz3zREFPobe-F8t3HFOSgF1AYV-rUeda6FqHQuASev5pDh3oQ1cN/s200/Week+14+from+Kristin+015.jpg" alt="" id="BLOGGER_PHOTO_ID_5379910271288338722" border="0" /></a>We won't be eating those winter squash for a few weeks. In the mean time, we have plenty of the bounty of summer to enjoy!<br /><br />This week's share:<br />Eggplant - 1<br />Basil - 1 branch<br />Potatoes - 1 box<br />Kale - 3/4 lb<br />Swiss chard - 3/4 lb<br />Sweet peppers - 3<br />Summer squash - 3<br />Lettuce - 2 heads<br />Garlic - 1 head<br />Parsley - 1 bunch<br />Hot peppers - 3<br />Orchard fruit - 1 box<br />Tomatoes - 8 lbs (!!)<br />Watermelon - 1<br />Cantaloupe - 1<br /><br />And the menu ---<br /><span style="font-weight: bold;">Lasagne</span> an adaptation of all the best of the <span style="font-style: italic;">Moosewood</span> recipe and suggestions from my co-workers at the farm (chard! eggplant! summer squash! yum!)<br /><span style="font-weight: bold;">Marinated Tofu and Vegetables</span> from <span style="font-style: italic;">Simply in Season</span> p. 141<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDhV8oDS6WUhQ53GyTwLXBT4KN9_V3rrblz8A7nUhDPZtl1NgC0ymDLWEiQ7WVO7_V0Absmh0-Hdg_asv3oy8wAD6vZM1bkqCM8Rzrh5laKN35fh16KWfJicDcXZ6ExrUn-sf6R0E2KA9I/s1600-h/Week+13+and+ren+fest+004.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDhV8oDS6WUhQ53GyTwLXBT4KN9_V3rrblz8A7nUhDPZtl1NgC0ymDLWEiQ7WVO7_V0Absmh0-Hdg_asv3oy8wAD6vZM1bkqCM8Rzrh5laKN35fh16KWfJicDcXZ6ExrUn-sf6R0E2KA9I/s200/Week+13+and+ren+fest+004.jpg" alt="" id="BLOGGER_PHOTO_ID_5379910666145098978" border="0" /></a><br /><span style="font-weight: bold;">Curried Vegetable Bisque</span> from <span style="font-style: italic;">Simply in Season </span>p. 240<br /><span style="font-weight: bold;">Kale Chips</span> - <a href="http://allrecipes.com/Recipe/Baked-Kale-Chips/Detail.aspx">this</a> is always a popular way to dispose of kale, but I've never done it for the CFK before. Hopefully you'll enjoy!<br />We will also probably make <span style="font-weight: bold;">Pesto</span> if we have enough basil left over from the other things.<br />I'm also considering making a tasty<a href="http://www.fatfree.com/recipes/salads/melon-salad-lime-mint"><span style="font-weight: bold;"> melon salad</span></a> as a change from the fresh melons we've been having... though it's hard to imagine what might improve these sweet treats.<br />And, of course <span style="font-weight: bold;">Back to School Salad</span> with lettuce.<br /><br />Enjoy!<br />peace<br />Mary<br /><br />Photos: 1. Potatoes and peppers in the distribution area 2. A harvest of blossoms 3. So many stuffed chard leaves!! (from a few weeks ago)Community Farm Kitchenhttp://www.blogger.com/profile/05302763280263058531noreply@blogger.com2tag:blogger.com,1999:blog-3072248658050672923.post-73126176502823242822009-09-03T13:15:00.007-04:002009-12-07T11:41:35.279-05:00Week Fourteen: Watermelon and Cantaloupe!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE2uvpkM3HcFuhpVatzNt7V0sAVhHHr37EUlRsgPWdDLoiz_s1XFMTiTDmVPo1nYHpFpsLu0kJR3pCIDjZ8VbU9JAcLAgyVGZrDT51gBJ3WVJJHNAgMt0PjBdKkriuSXQ53ads4BeiWeLD/s1600-h/Week+14+from+Kristin+026.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE2uvpkM3HcFuhpVatzNt7V0sAVhHHr37EUlRsgPWdDLoiz_s1XFMTiTDmVPo1nYHpFpsLu0kJR3pCIDjZ8VbU9JAcLAgyVGZrDT51gBJ3WVJJHNAgMt0PjBdKkriuSXQ53ads4BeiWeLD/s200/Week+14+from+Kristin+026.jpg" alt="" id="BLOGGER_PHOTO_ID_5377296667067230642" border="0" /></a>Firstly, I was featured on Annarbor.com last week! Read Jen Haines' excellent article <a href="http://www.annarbor.com/entertainment/food-drink/a2eatwrite-local-love-fridays-staying-connected---community-farm-kitchen/">here</a>!<br />It's been another good week at the farm. These cool mornings have been deceptive--we workers start the day in multiple layers and wind up scattering sweatshirts, socks, scarves, and warm hats around the fields as the day warms up. On Tuesday afternoon we visited the hay field to dig the last of the potatoes. As we worked, we noticed a cloud of dragonflies hovering in the air over the field. It was so magical to be surrounded by these fluttering wings--kind of like being accompanied by fairies. On Wednesday we started very early on our big harvest. We picked whole lime basil plants and brought in Napa cabbage thinnings. Unfortunatley, due to the cool weather this summer we are not getting a good sweet corn harvest this year. On the other hand, we aren't seeing much of the tomato blight that many local farms are getting, so that's good. Also this week, some of the other apprentices helped with the melon harvest--so many large watermelon and cantaloupe that a *tractor and wagon* were<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh48ly6zH27JRSrhhcf396sSvbSINTNsF-tqv_cBsboQfVdH-vZqGlRDRhcI4BCDPB_ItSl9DAO9lcdBuvBVXTGFczU5jStFMNevZX74eEyQh9ZZfkLCc3TuQRCV1lCdXTEiAcrV4tuZ_qM/s1600-h/Week+14+from+Kristin+004.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh48ly6zH27JRSrhhcf396sSvbSINTNsF-tqv_cBsboQfVdH-vZqGlRDRhcI4BCDPB_ItSl9DAO9lcdBuvBVXTGFczU5jStFMNevZX74eEyQh9ZZfkLCc3TuQRCV1lCdXTEiAcrV4tuZ_qM/s200/Week+14+from+Kristin+004.jpg" alt="" id="BLOGGER_PHOTO_ID_5377296932464542898" border="0" /></a> required to bring them all in! Hope you're hungry for summer fruit... :-)<br /><br />This week's bounty<br />Choice of 1 eggplant or 4 ears of corn (we chose a combo)<br />Edamame - 3 plants<br />Potatoes - 1 box<br />Sweet peppers - 3<br />Lime basil - 1 plant<br />Napa greens - 1 1/2 lb<br />Pears (from our orchard trees!!) - 1 box<br />Parsley - 1 bunch<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO3jOGnxaFjjtjxjkiW5fERXPDE755uG7wJlkoqdB1EWkaqHHrr2_z2xgOlkbG1gKUWUQAQhbKPlC0VMr_FDsAMSZb3eBOugKofIYLsCW6ZTh1Fax-6cUKMux0piA-Du_1NCnezwFiqyzk/s1600-h/Week+14+from+Kristin+008.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO3jOGnxaFjjtjxjkiW5fERXPDE755uG7wJlkoqdB1EWkaqHHrr2_z2xgOlkbG1gKUWUQAQhbKPlC0VMr_FDsAMSZb3eBOugKofIYLsCW6ZTh1Fax-6cUKMux0piA-Du_1NCnezwFiqyzk/s200/Week+14+from+Kristin+008.jpg" alt="" id="BLOGGER_PHOTO_ID_5377297157031241954" border="0" /></a>Cantaloupe - 2<br />Lettuce - 2 heads<br />Radishes - 3<br />Sweet basil - 7 tips<br />Garlic - 1 bulb<br />Summer squash - 2<br />Hot peppers - 3<br />Watermelon - 2<br />Tomatoes - 6 lbs<br /><br />With all that bounty we'll be making:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivZ_JEMvVhOEegIiRUT9_NF_3oHaU_raYCXndPFg5z_g3DtU3owrpohFmN44hCe4O347go2JtnxPFTsVBmo6CqG9GGxDAMz8UVHDqnQH7oddm6YZbqd1NWLEKBlOYaZQhPJ6d6w1EjB0_O/s1600-h/Week+14+from+Kristin+032.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivZ_JEMvVhOEegIiRUT9_NF_3oHaU_raYCXndPFg5z_g3DtU3owrpohFmN44hCe4O347go2JtnxPFTsVBmo6CqG9GGxDAMz8UVHDqnQH7oddm6YZbqd1NWLEKBlOYaZQhPJ6d6w1EjB0_O/s200/Week+14+from+Kristin+032.jpg" alt="" id="BLOGGER_PHOTO_ID_5377297421919405490" border="0" /></a><br /><span style="font-weight: bold;">Victoria's Stir Fry</span> - my Chinese buddy's favorite stir fry sauce on napa cabbage, radishes, and peppers.<br /><span style="font-weight: bold;">Herb-Roasted Potatoes</span> - from <span style="font-style: italic;">The Boxing Clever Cookbook</span> p. 165<br /><span style="font-weight: bold;">Ratatouille </span>- Classic summer stew of deliciousness from <span style="font-style: italic;">Moosewood</span> p. 119<br /><span style="font-weight: bold;">Lime Basil Pesto</span> - we're adapting the classic <span style="font-style: italic;">Moosewood</span> recipe (p. 74) by using cashews to balance the unusual lime basil flavor.<br /><span style="font-weight: bold;">Kristin's Hot Pepper Chutney</span> - fellow farm worker Kristin learned this spicy-sweet condiment recipe while WWOOFing in Ireland. Yum!<br /><span style="font-weight: bold;">Tomato Juice</span> - summer, straight up.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjonIxbko_7ZKWLAC-w4DDFUdifbA0VJM7NbL-x1zCf_bEtnUaF6A7jV9WOUYgqbp5zRtrtJhwDV4PZTRX2jbyGkfKSBtccGLlbgBbClg6T-7xiYcCp4KPh4ydNquelWbMalscOD95ui7qR/s1600-h/Week+13+and+ren+fest+008.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjonIxbko_7ZKWLAC-w4DDFUdifbA0VJM7NbL-x1zCf_bEtnUaF6A7jV9WOUYgqbp5zRtrtJhwDV4PZTRX2jbyGkfKSBtccGLlbgBbClg6T-7xiYcCp4KPh4ydNquelWbMalscOD95ui7qR/s200/Week+13+and+ren+fest+008.jpg" alt="" id="BLOGGER_PHOTO_ID_5377297934646299938" border="0" /></a><span style="font-weight: bold;">Solidarity Salad with Edamame </span>Happy Labor Day.<br />Also, everyone will be getting a <span style="font-weight: bold;">watermelon</span> AND a <span style="font-weight: bold;">cantaloupe</span> as well as just a taste of <span style="font-weight: bold;">sweet corn.</span><br /><br />See you Friday!<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"></span></span></span></span></span><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"></span></span><br /></span></span></span>Mary<br /><br />Photos: 1. Happy Farm Workers after a morning of harvest: Ricardo, Kristin, Mary, Paul, Katharina, Anne, Nikki 2. A wagon-load of watermelon 3. Nothing wrong with these tomatoes! 4. Pears 5. Thank you, Dani, for putting together our pizzas last week!!Community Farm Kitchenhttp://www.blogger.com/profile/05302763280263058531noreply@blogger.com1tag:blogger.com,1999:blog-3072248658050672923.post-91148241623518857142009-08-27T09:41:00.005-04:002009-12-07T11:41:35.279-05:00Week Thirteen: Rainy harvest<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4L1Eb6eHjs5z0Ggsggg-AiSIS28CWhUn14tBjPrj30NxqwfDz0tvq_ofTpzfVcaDedESRUjG_6_At73B-Krv2O4XR4CeZuA4CPwxmFBNzFl8ujU7oVWqtzCT7GS6AeAglxLN2MwZpMVy8/s1600-h/Week+12+and+strawbale+002.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4L1Eb6eHjs5z0Ggsggg-AiSIS28CWhUn14tBjPrj30NxqwfDz0tvq_ofTpzfVcaDedESRUjG_6_At73B-Krv2O4XR4CeZuA4CPwxmFBNzFl8ujU7oVWqtzCT7GS6AeAglxLN2MwZpMVy8/s200/Week+12+and+strawbale+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5374695763871617362" border="0" /></a>Hello everyone!<br />Yet another great week at the farm. This week's harvest contains tons of delicious summer delights. We're getting sweet corn for the first time this week. Farmer Paul says it's not been a really good year for corn, but we should get a few ears for the next week or two. On the up side, it's been a TERRIFIC year for the melons, and there are even more this week! I'm going to continue to send these sweet treats home as they are-because how can you go wrong with melons, right?-but if you're finding them overwhelming, some of my cookbooks have very intriguing melon soup recipes that you might consider trying. (Just ask).<br />On Monday I visited the farm with my dear friend Anna and was so happy to have the chance to show her around and walk the fields in the sunshine. Tuesday was another glorious day. We thinned the turnips (yum!) and finished weeding and thinning the bok choi. In the afternoon we did our VERY LAST planting of the season, planting out the lettuce we transplanted last week. Then we headed into the main crop tomatoes for the first really big tomato harvest of the year. The tomatoes are looking gooooooood, but we continue to need more heat to get the big harvest we really want. Wednesday, as you may have noticed, was rather rainy. In spite of rain coat and rain trousers, I got quite soaked while picking Swiss chard and basil. Fortunately, we'd done a lot of the work in advance and were able to finish our harvest work a little early. We also had some great help from a pair of cheerful members, Nate and Jennifer.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvYBjrVrf0Itm38lP36ai84vwpuJgAZYgicH8Yidzb0x00zrxftemg2DD2c0DdfKHcefejufvcvvZxKe4lr4iVF0HbSxjeu6ndqic2YY31evxf4TccQBFOSa2Bn1jv64ub8qfRSoLTW2g_/s1600-h/Week+12+and+strawbale+003.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvYBjrVrf0Itm38lP36ai84vwpuJgAZYgicH8Yidzb0x00zrxftemg2DD2c0DdfKHcefejufvcvvZxKe4lr4iVF0HbSxjeu6ndqic2YY31evxf4TccQBFOSa2Bn1jv64ub8qfRSoLTW2g_/s200/Week+12+and+strawbale+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5374696177570928242" border="0" /></a>This week's share:<br />Tomatoes- 4 1/2 lbs<br />Hot peppers - 3<br />Lime basil - 24 tips<br />Potatoes - 1 box<br />Garlic - 1 bulb<br />Sweet peppers - 3<br />Kale - 1/2 lb<br />Swiss chard - 1 1/2 lb<br />Summer squash - 6<br />Sweet basil - 12 tips<br />Corn - 4 ears<br />Lettuce - 2 heads<br />Green onions - 5<br />Cucumber - 1<br />Parsley - 1 bunch<br />Cantaloupe - 1<br />Watermelon - 1<br /><br />And the Menu:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFfjLl4EWmqkQJnmj3gRXkeR7njO_XGbY4DNKGUGDp4X2jjNIA0tV4hUPsGt6zyknhwPqpknrhvwUXuG992KpdCkWPx6DrRAHzJjUOBzByBhj6R9LhrVzhZEJKOyl1oJDhuAab8FXA3dze/s1600-h/Week+12+and+strawbale+005.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFfjLl4EWmqkQJnmj3gRXkeR7njO_XGbY4DNKGUGDp4X2jjNIA0tV4hUPsGt6zyknhwPqpknrhvwUXuG992KpdCkWPx6DrRAHzJjUOBzByBhj6R9LhrVzhZEJKOyl1oJDhuAab8FXA3dze/s200/Week+12+and+strawbale+005.jpg" alt="" id="BLOGGER_PHOTO_ID_5374696671479378498" border="0" /></a><br /><span style="font-weight: bold;">Pizza</span> - my dad makes this all the time, so consider it a house recipe. We'll basically follow the sauce from <span style="font-style: italic;">Moosewood</span> (you might get extra sauce). We hope you'll enjoy this delicious treat!<br /><span style="font-weight: bold;">Stuffed Swiss Chard Leaves</span> - I found an attractive stuffing <a href="http://www.vegan-food.net/recipe/257/Swiss-Chard-Leaves-Stuffed-with-Rice-Chickpeas-and-Tomatoes/">here</a>. Yum!<br /><span style="font-weight: bold;">Kale and Potato Soup</span> - a classic from <span style="font-style: italic;">Laurel's Kitchen</span> p. 160<br /><span style="font-weight: bold;">Courgettes (Zucchini) with Garlic and Lemon</span> - this light substitute for mashed potatoes is very tasty. From <span style="font-style: italic;">Boxing Clever</span> p. 127<br /><span style="font-weight: bold;">Dog Days Salad</span> with lettuce, cucumber, and sliced zucchini<br />A taste of <span style="font-weight: bold;">fresh sweet corn</span> and a <span style="font-weight: bold;">watermelon </span>and <span style="font-weight: bold;">cantaloupe</span>.<br /><br />Bring a big bag for this haul!<br />See you Friday...<br />Mary<br />Photos: 1. Jars of zucchini pickles all ready to go! 2. Cynthia dishing up the green beans, herbs, squash, and tomatoes 3. Last week's to do list with everything checked off!!!Community Farm Kitchenhttp://www.blogger.com/profile/05302763280263058531noreply@blogger.com0tag:blogger.com,1999:blog-3072248658050672923.post-17105529690650343452009-08-20T12:12:00.006-04:002009-12-07T11:41:35.279-05:00Week Twelve: Halfway time<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRYBKnPjW_y4lsDYEn9nThGurlhcz8LGWBnrRUyhOOqbEECcdLVzMIm1c5VgjOHS1WjWQ0mMwofFSgsesJRERRm-xoHvSPh6BUhHwJK4BaXlc_7NKlItzfolWAv2fHMlDQ_QPren6Lopnd/s1600-h/Week+11+002.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRYBKnPjW_y4lsDYEn9nThGurlhcz8LGWBnrRUyhOOqbEECcdLVzMIm1c5VgjOHS1WjWQ0mMwofFSgsesJRERRm-xoHvSPh6BUhHwJK4BaXlc_7NKlItzfolWAv2fHMlDQ_QPren6Lopnd/s200/Week+11+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5372084784458242562" border="0" /></a><br />Hard to believe we're roughly half way through the 2009 season, isn't it? In some ways it's difficult to imagine that we have so much more to go, and in others it seems like time is just flying. As usual at this time of year, we're having some staff-summer-vacation-combo issues, but I'm stoked about the two last-moment volunteers who will be joining us in the kitchen tomorrow. Let's hear it for Jason and Marissa! Yay! This month has actually seen a crazy assortment of great folks stepping into the kitchen, so I want to take this moment to thank everyone who's been working with us so far. Here goes: The Kitchen regulars: Michelle and Cynthia and Becky: these ladies never stop and give so much! Early season regulars: Blair and Eliza: we miss your company and thank you for your hard work and ideas. August guest chefs: Nell who helped with fritters and potato salad, Nitya the hard worker who brought us that Indian feast, Megan who gave us two great weeks, Jana who brought us so many tales from Grand Rapids (and did all the work for last week's oriental green beans and greens), and now Marissa and Jason. Also, we have our newest regular: Jake, who is a master dishwasher and carrot washer. In September we will be rejoined by Julie and Amanda, great cooks from last year. Hooray for the cooks!!!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiju8oiM7pLsOBqgNqgK2eBeIne5UVPVlt1BlNUZ_kHDEK7bqk_YeCY42xKZnqkLjtjmMVqoTOsmep5DiDdr7XbYichHk9jnXIFrS-0yCnz70hMzRmIcXtL3t6Y81pVWcrzqCH-GbqBXRKL/s1600-h/Week+11+009.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiju8oiM7pLsOBqgNqgK2eBeIne5UVPVlt1BlNUZ_kHDEK7bqk_YeCY42xKZnqkLjtjmMVqoTOsmep5DiDdr7XbYichHk9jnXIFrS-0yCnz70hMzRmIcXtL3t6Y81pVWcrzqCH-GbqBXRKL/s200/Week+11+009.jpg" alt="" id="BLOGGER_PHOTO_ID_5372085049939262226" border="0" /></a>It's been a good week out at the farm, as usual. We were busy despite the heat weeding and thinning the fall crops, especially the asian greens. We're always looking ahead at the farm, it seems! Anne also shared some delicious pickled zucchini with the apprentices.....guess what we'll be having this week.... Paul reports that it's looking like a good year for melons and we should be getting corn very soon.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2z5ALaUaTqrEqBBDraGlezanhvz2pLOABtJ9DFCt1M6wTXcoQPFabJUfx2t05Ny6AquiFgKzh3V9MoLyFavnnCtLqLgUs9zYnPVRknChkZsrJ_-ueUsSaMDggKMUZc3laPiwaH7veylhh/s1600-h/Week+11+011.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2z5ALaUaTqrEqBBDraGlezanhvz2pLOABtJ9DFCt1M6wTXcoQPFabJUfx2t05Ny6AquiFgKzh3V9MoLyFavnnCtLqLgUs9zYnPVRknChkZsrJ_-ueUsSaMDggKMUZc3laPiwaH7veylhh/s200/Week+11+011.jpg" alt="" id="BLOGGER_PHOTO_ID_5372085396194324002" border="0" /></a>This week's bountiful share:<br />Carrots - 1 lb<br />Tomatoes - 1 1/2 lbs<br />Hot peppers - 3<br />Cucumber - 2<br />Melon - 1<br />Greens - 1 lb<br />Sweet peppers - 3<br />Summer squash - 6<br />Choice: 1 lb green beans OR 2 baby heads of cabbage (we chose both!)<br />Sweet basil - 5 tips<br />Parsley - 1 bunch<br />Lime basil - 10 tips<br /><br />Menu<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWfxn6VCFGNjM5GgT5f-C6Rn4Qfh616ulTWefN-WNbaUa2QYhaAwrqM_EK9_DKSEJCBwqTE6D7g2XXVWSf26h6Q1EwalG6kwrtBBcZ6MGfiZfI2rfDhoh_ahGhCqgyOvN8h0tkEo9rByb0/s1600-h/Week+11+013.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWfxn6VCFGNjM5GgT5f-C6Rn4Qfh616ulTWefN-WNbaUa2QYhaAwrqM_EK9_DKSEJCBwqTE6D7g2XXVWSf26h6Q1EwalG6kwrtBBcZ6MGfiZfI2rfDhoh_ahGhCqgyOvN8h0tkEo9rByb0/s200/Week+11+013.jpg" alt="" id="BLOGGER_PHOTO_ID_5372085736220463794" border="0" /></a><br /><span style="font-weight: bold;">Tabouli</span> Everyone's favorite parsley vehicle since Anne told us to make the parsley bunches TWICE as big this week! From <span style="font-style: italic;">Moosewood Restaurant Cooks for a Crowd</span> p. 104<br /><span style="font-weight: bold;">Cabbage Salad with Thai-style Fresh Herb Dressing</span> from <span style="font-style: italic;">From Asperagus to Zucchini </span>p. 44<br /><span style="font-weight: bold;">Prizewinner Green Beans with Tomatoes and Herbs</span> from <span style="font-style: italic;">From Asperagus to Zucchini</span> p. 23 This deceptively simple dish has indeed been a prizewinner with CFK members in the past.<br /><span style="font-weight: bold;">August Soup</span> Another delicious combination of all the vegetables we have on hand. From <span style="font-style: italic;">The Community Farm Cookbook 2001 edition</span> p. 57<br /><span style="font-weight: bold;">Zucchini Pickles</span> - like Bread and Butter pickles, but with squash! from <span style="font-style: italic;">The Ball Blue Book of Canning</span> p. 53<br />and, a special treat: <span style="font-weight: bold;">Zucchini Bread</span> needs no explanation. from <span style="font-style: italic;">The Community Farm Cookbook 1994 edition</span> p. 71<br /><br />We have our work cut out for us, it seems!<br />See you Friday.<br />peace<br />Mary<br />Photos: 1. Michelle shows off chard stained glass. 2. Know your hot peppers! 3. Nancy gathers her basil and parsley. 4. Nikki grabs a cucumber.Community Farm Kitchenhttp://www.blogger.com/profile/05302763280263058531noreply@blogger.com0tag:blogger.com,1999:blog-3072248658050672923.post-63328066983593775672009-08-13T18:12:00.010-04:002009-12-07T11:41:35.279-05:00Week Eleven: Gazpacho Time!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSbNs6FGswmNzwGEOAYRN99KMTb_65SEbvbYPxSRWn0nsrVjlzgDvbAZp3N7Zf4d3iRmNUCpr6dI_SedFF7iDaxwBBA3Sa3wRwWx7MzpoHbVjWIKENQCrx4cMctt_3lsRbnGjRZplppldj/s1600-h/Week+10+012.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSbNs6FGswmNzwGEOAYRN99KMTb_65SEbvbYPxSRWn0nsrVjlzgDvbAZp3N7Zf4d3iRmNUCpr6dI_SedFF7iDaxwBBA3Sa3wRwWx7MzpoHbVjWIKENQCrx4cMctt_3lsRbnGjRZplppldj/s200/Week+10+012.jpg" alt="" id="BLOGGER_PHOTO_ID_5369578897988554642" border="0" /></a><br />Sorry for the late-in-the-day post! It's been a busy week around the farm and the kitchen.<br />Tuesday was a fun day out at the farm because my dad joined us for a day of work. My family is a member of the farm independent of my work there, so my dad had to get his volunteer hours in just like any other member. He had so much fun picking tomatoes in the fields and gossiping about Montcalm county with Kristin (Montcalm is where Kristin grew up and where our family has had a second home for over ten years, so it was fun for them to swap stories). After a delicious farm lunch, my dad took<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmqINLuxHdpH166njnTOPNtoFQDrEyeV6tu1ZPtdGkvKHV72uYB71GDWzm_LqQMvIVleNiYxfGQaVEbyC4I771h2TqRmydl59k8WTIdiXk_cgaYrH_xgg_P6Rts3ob8CR4WNtsrKpPrFqw/s1600-h/Week+10+011.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmqINLuxHdpH166njnTOPNtoFQDrEyeV6tu1ZPtdGkvKHV72uYB71GDWzm_LqQMvIVleNiYxfGQaVEbyC4I771h2TqRmydl59k8WTIdiXk_cgaYrH_xgg_P6Rts3ob8CR4WNtsrKpPrFqw/s200/Week+10+011.jpg" alt="" id="BLOGGER_PHOTO_ID_5369579377493296354" border="0" /></a> off and the rest of us stayed around to transplant the last lettuce of the year, eat the first melon of the year, and begin thinning the napa cabbage. Truly, a season-straddling moment!<br />Wednesday was another great harvest day--a golden morning. However, the harvest is almost overwhelming. Cynthia and I were completely exhausted by the time we had loaded the car with 18 shares worth of veggies. Yikes! Way to go, Mother Earth.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_P5HMovqQ_Mx8TLLsODZUcHa9iqZ0EyP_5uU_i4twYq3m4tN5dkMJ4LsE1r-7xAhjdpW-Dlb0RShsWSto6jh5fKL0trQbHOcgdxwnUe-cMW00XxY1-3_N92jkEaH2amR5UxHzJAKHkmk5/s1600-h/Week+10+015.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_P5HMovqQ_Mx8TLLsODZUcHa9iqZ0EyP_5uU_i4twYq3m4tN5dkMJ4LsE1r-7xAhjdpW-Dlb0RShsWSto6jh5fKL0trQbHOcgdxwnUe-cMW00XxY1-3_N92jkEaH2amR5UxHzJAKHkmk5/s200/Week+10+015.jpg" alt="" id="BLOGGER_PHOTO_ID_5369579729943154146" border="0" /></a>And here it is:<br />Green Beans - 1 lb<br />Melon - 1<br />Potatoes - 2 lbs<br />Green onions - 5<br />Garlic - 1 bulb<br />Swiss chard - 1 1/2 lbs<br />Cucumbers - 3<br />Tomato - 1 lb<br />Carrots - 1 lb<br />Sweet peppers - 3<br />Lettuce - 2 heads<br />Hot peppers - 3<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFVV-9ozmK3uhSFV60FenmrIqdMtNmX-wKoIO_L2ScGjkGyPMC_B_HqgozpfyigqFgJxMZEWbGUrboimSx9pAYavpYvZzTTPT4PfzpAiSqDtYmh8aBvzkXq5osV3Js9Tz1zf3xmn9f9pC_/s1600-h/Week+10+017.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFVV-9ozmK3uhSFV60FenmrIqdMtNmX-wKoIO_L2ScGjkGyPMC_B_HqgozpfyigqFgJxMZEWbGUrboimSx9pAYavpYvZzTTPT4PfzpAiSqDtYmh8aBvzkXq5osV3Js9Tz1zf3xmn9f9pC_/s200/Week+10+017.jpg" alt="" id="BLOGGER_PHOTO_ID_5369580259995540194" border="0" /></a><br />Summer squash - 6<br />Sweet basil - 7 tips<br />Parsley - 1 bunch<br />Dill - 1 bunch<br />Lime basil - 10 tips<br /><br />This week's menu is:<br /><span style="font-weight: bold;">Gazpacho</span> - when the days are so hot, there's only one thing everyone wants to eat.... gazpacho, a chilled veggie soup! Seems like every cookbook I own has a version, so mine is some kind of combo (I actually made a comparative chart back in 2007 when I made gazpacho for a wedding shower). Mostly it's like the Moosewood version.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvE7USX8pW74DXUO6ulDXGx7ikxCJC_vKtT3gEqc7e0lq0NOBabyOVSrIbtg7bzH7wZhMfdvbCfUHlNPYZH75AXvgFHRCArkzLy5Y25LCrhSNFx8Dr01RvaxGyXjZwogl5R2Rla8Y4MxWB/s1600-h/Week+10+031.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvE7USX8pW74DXUO6ulDXGx7ikxCJC_vKtT3gEqc7e0lq0NOBabyOVSrIbtg7bzH7wZhMfdvbCfUHlNPYZH75AXvgFHRCArkzLy5Y25LCrhSNFx8Dr01RvaxGyXjZwogl5R2Rla8Y4MxWB/s200/Week+10+031.jpg" alt="" id="BLOGGER_PHOTO_ID_5369580669242327090" border="0" /></a><span style="font-weight: bold;">Zuccanoes </span>- Stuffed Zucchini from <span style="font-style: italic;">Moosewood</span> p. 120<br /><span style="font-weight: bold;"><span style="font-weight: bold;">Megan's Own </span>Mashed Potatoes Supreme</span> - Last week our newest cook Megan told me about her favorite way to make mashed potatoes...yummy!<br /><span style="font-weight: bold;">Oriental Green Beans with Kale</span> - tastiness from <span style="font-style: italic;">The Community Farm Cookbook </span>p. 47<br /><span style="font-weight: bold;">Zucchini and Swiss Chard Soup</span> - a new recipe from <a href="http://www.notonlypizza.com/2009/06/24/zucchini-and-swiss-chard-soup/">this blog</a>, I like anything that uses this combination of vegetables right now!!<br /><span style="font-weight: bold;">The Livin' Is Easy Salad</span> with lettuce and grated carrots<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMnCvj2ixhdE2LXzYsTK8PFSiH2YMdo2bKb1tqGKUkM95mwAy8UqvUz2tWF6H1U-w0NVj-jhWEeVh9eZO5Koc3SIhbDe5isiegSQZOuSM3esHeK1WCsBeOMF-arx-YOCcieVtaD-gspFNj/s1600-h/Week+10+033.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMnCvj2ixhdE2LXzYsTK8PFSiH2YMdo2bKb1tqGKUkM95mwAy8UqvUz2tWF6H1U-w0NVj-jhWEeVh9eZO5Koc3SIhbDe5isiegSQZOuSM3esHeK1WCsBeOMF-arx-YOCcieVtaD-gspFNj/s200/Week+10+033.jpg" alt="" id="BLOGGER_PHOTO_ID_5369581032635518322" border="0" /></a><br />also, everyone will get a <span style="font-weight: bold;">tomato</span> and a <span style="font-weight: bold;">melon</span> and maybe one other special fresh item surprise!<br />See you tomorrow...!<br />Mary<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu9MS3Lpp2qAmyI7v4O-DJZ0IHLaVN113AO2gjYAiYuTNtZSItMsSF5v7KaBxZOoqVHc008OiAOaHVwY2F6wCXE1ZSlBLp_63mPJAqR_fwY4rfDQi4I3OnG_Hu2HpBXdA0pAhurtRp6m-W/s1600-h/Week+10+006.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu9MS3Lpp2qAmyI7v4O-DJZ0IHLaVN113AO2gjYAiYuTNtZSItMsSF5v7KaBxZOoqVHc008OiAOaHVwY2F6wCXE1ZSlBLp_63mPJAqR_fwY4rfDQi4I3OnG_Hu2HpBXdA0pAhurtRp6m-W/s200/Week+10+006.jpg" alt="" id="BLOGGER_PHOTO_ID_5369581330194135490" border="0" /></a>Photos: 1. Megan stirring last week's Sambar 2. Dosa on the griddle, and everything on the stove in the background. 3. Mary and Cynthia working on packaging the Dosa 4. All that Raita in its tubs 5. Gorgeous potatoes and tomatoes in the sun. 6. Cynthia feels like Rosie the Riveter after loading the van. 7. Mary with lots of foodCommunity Farm Kitchenhttp://www.blogger.com/profile/05302763280263058531noreply@blogger.com3tag:blogger.com,1999:blog-3072248658050672923.post-19727756445075264802009-08-06T13:18:00.007-04:002009-12-07T11:41:35.280-05:00Week Ten: Nitya's Indian Feast!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaTASCZ9WYucBTCoPAHeMFgAXnk4VhoccJxSADOQFgBxkm5s-NADjL_x0zZVzKAf_RV6oU_U81l-uiSqWBNlwRbAVV8wIWNGgNkqFwqC_jYjvvZLwZktTDVFIY-9V0hawtjEzcMULNxflq/s1600-h/Week+9+and+Gwood+007.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaTASCZ9WYucBTCoPAHeMFgAXnk4VhoccJxSADOQFgBxkm5s-NADjL_x0zZVzKAf_RV6oU_U81l-uiSqWBNlwRbAVV8wIWNGgNkqFwqC_jYjvvZLwZktTDVFIY-9V0hawtjEzcMULNxflq/s200/Week+9+and+Gwood+007.jpg" alt="" id="BLOGGER_PHOTO_ID_5366908637416201090" border="0" /></a><br />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.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb3h6pEeW0DJvNFDn_28OWAPqf59W8Vdn0iExDRIYp9TIQ7i2eFFvdQ-9A_LUQ54L8QP6AtCjKWFbLCP1pS6WO0K4ubi0eWtQjjDbxYCdyL8RJ6aH0IQW9BmBB4Xtb9AMFBMiBs4e0pihP/s1600-h/Week+9+and+Gwood+014.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb3h6pEeW0DJvNFDn_28OWAPqf59W8Vdn0iExDRIYp9TIQ7i2eFFvdQ-9A_LUQ54L8QP6AtCjKWFbLCP1pS6WO0K4ubi0eWtQjjDbxYCdyL8RJ6aH0IQW9BmBB4Xtb9AMFBMiBs4e0pihP/s200/Week+9+and+Gwood+014.jpg" alt="" id="BLOGGER_PHOTO_ID_5366908331879199218" border="0" /></a>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 (<a href="http://communityfarmkitchen.blogspot.com/2008/08/week-nine-sailing-away.html">pictures</a>). 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.<br />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.<br /><br />Here's the harvest:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdA4ExFHk6L0pwFT5hVFe2wwBl-vZviL2l0Ay_mH84RkUJwwkcu2JFapLYSqtUWBKaddEFo34APlV5MfRozi9aTDeMlWxbetkFYqDR8FkVF80o3voAWO3sAO2kS3IU5U0zXN6q3vSxMYN3/s1600-h/Week+9+and+Gwood+011.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdA4ExFHk6L0pwFT5hVFe2wwBl-vZviL2l0Ay_mH84RkUJwwkcu2JFapLYSqtUWBKaddEFo34APlV5MfRozi9aTDeMlWxbetkFYqDR8FkVF80o3voAWO3sAO2kS3IU5U0zXN6q3vSxMYN3/s200/Week+9+and+Gwood+011.jpg" alt="" id="BLOGGER_PHOTO_ID_5366907503608759218" border="0" /></a><br />Cabbage - 1 head<br />Garlic - 1 clove<br />Tomatoes - 1 box<br />Potatoes - 2 lbs<br />Carrots - 1 bunch<br />Swiss chard - 1 lb<br />Cucumber - 4<br />Sweet basil - 6 tips<br />Summer squash - 4<br />Lettuce - 2 heads<br />Hot peppers - 2<br />Lime basil - 5 tips<br />Sweet peppers - 2<br />Green onions - 5<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigVRCFm38mlf2MANzAfrJsclmZ02TRU4ypqGv4DFfTVm1KPNGm8AmwBrbbKSaFEAHt4CSIGYBi1k1KSJedfnMG6wIDR0E7yj0SqCwMAoiGZ0kDSAeJVFuKewUztbUmuLzcOuhOT8G6mX9K/s1600-h/Week+9+and+Gwood+003.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigVRCFm38mlf2MANzAfrJsclmZ02TRU4ypqGv4DFfTVm1KPNGm8AmwBrbbKSaFEAHt4CSIGYBi1k1KSJedfnMG6wIDR0E7yj0SqCwMAoiGZ0kDSAeJVFuKewUztbUmuLzcOuhOT8G6mX9K/s200/Week+9+and+Gwood+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5366909084006575506" border="0" /></a>Menu<br />the Indian part of the menu is<br /><span style="font-weight: bold;">Sambar</span> - a delicious combination of veggies, lentils, spices, and coconut<br /><span style="font-weight: bold;">Raita</span> - cucumber-yogurt-spice<br /><span style="font-weight: bold;">Dosa</span> - vegetables wrapped in thin pancakes=Indian burritos!<br /><br />The Irish part of the menu is:<br /><span style="font-weight: bold;">Colcannon</span> - this dish is always a CFK hit--a traditional combination of potatoes and greens. Plus, there's a fantastic <a href="http://www.youtube.com/watch?v=WyzTGnbSBeU&eurl=http%3A%2F%2Fcommunityfarmkitchen%2Eblogspot%2Ecom%2Fsearch%3Fupdated%2Dmin%3D2008%2D01%2D01T00%253A00%253A00%2D05%253A00%26updated%2Dmax%3D2009%2D01%2D01T00%253A00%253A00%2D&feature=player_embedded">song</a> about it!<br /><br />As always, there will also be a lovely green salad (<span style="font-weight: bold;">Dancing Along Salad</span>) of lettuce and other tastiness and we'll be sending home a <span style="font-weight: bold;">cucumber</span> and a<span style="font-weight: bold;"> tomato</span>. Yum!<br /><br />peace<br />Mary<br />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.Community Farm Kitchenhttp://www.blogger.com/profile/05302763280263058531noreply@blogger.com0tag:blogger.com,1999:blog-3072248658050672923.post-45033476380438039412009-07-30T11:37:00.010-04:002009-12-07T11:41:35.280-05:00Week Nine: Deep summer rain<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8bf1_LZ5kEe-HtPQHb9pPMe1IOMqn6aOs8D27fB1l3t_HztEvTNP1O5-TYmq_8wicWXaVnq8ZUuPV0ow1zBkx3HMqrHDl_YOGaXjkw4KUnQBm48aW03owPeSx__StTMi5x2bQc6VqGioM/s1600-h/Week+8+037.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8bf1_LZ5kEe-HtPQHb9pPMe1IOMqn6aOs8D27fB1l3t_HztEvTNP1O5-TYmq_8wicWXaVnq8ZUuPV0ow1zBkx3HMqrHDl_YOGaXjkw4KUnQBm48aW03owPeSx__StTMi5x2bQc6VqGioM/s200/Week+8+037.jpg" alt="" id="BLOGGER_PHOTO_ID_5364282621875421810" border="0" /></a><br />I guess I've been saying this for weeks now, but I think summer has truly arrived in all its bounty. Plus, we got an INCH of rain at the farm on Tuesday night, which made the earth soft for digging carrots and made all the plants really perk up and start growing. With this and the heat, I think we're in great shape for the rest of the season.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7nrTK_IdPkvwraeFuY6ZlOFnc1vvpeIpRrge8uREvTjmdeZ6GMhVnMKWiid6XLB5Ry2z5MZ5lowSzkucS_PtU5ahTqLi6UJa4ifFFFEaWqcvtIp5Ui38-FCLeKhIDQie1SmxcUJMtyThn/s1600-h/Week+8+038.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7nrTK_IdPkvwraeFuY6ZlOFnc1vvpeIpRrge8uREvTjmdeZ6GMhVnMKWiid6XLB5Ry2z5MZ5lowSzkucS_PtU5ahTqLi6UJa4ifFFFEaWqcvtIp5Ui38-FCLeKhIDQie1SmxcUJMtyThn/s200/Week+8+038.jpg" alt="" id="BLOGGER_PHOTO_ID_5364282948853092194" border="0" /></a>In other wonderful news, we had a wonderful wedding at the farm on Sunday. Former farm apprentices Aura and Michael "picked" each other in a beautiful ceremony and celebration led by Anne and Paul. I worked with Aura and Michael for a few years and it was such a joy to be part of their special day and to celebrate their love for one another and for the farm. In the CFK this week we'll be making the same potato salad Cynthia and I brought to the wedding--yum yum. I guess it comes as no surprise that the farm is an idyllic setting for a wedding and reception, and it was fun to spend time with other farm apprentices and to meet Aura and Michael's families.<br />Tuesday and Wednesday were good work days out at the farm. Tuesday was spent harvesting<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx73dDxaLiwF-VojqwB6RRTvbQDpvLSwYFZsOAE2y9DFPI88ELbpEHTo0mqNQaYeC3B0F8lbrSxzFfqOF64T1BcsgvNIEWR0pyjQg6jtYjykeC6GUiK8u__HBeHuGPCJy-DwqsAl_1DYkJ/s1600-h/Week+8+008.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx73dDxaLiwF-VojqwB6RRTvbQDpvLSwYFZsOAE2y9DFPI88ELbpEHTo0mqNQaYeC3B0F8lbrSxzFfqOF64T1BcsgvNIEWR0pyjQg6jtYjykeC6GUiK8u__HBeHuGPCJy-DwqsAl_1DYkJ/s200/Week+8+008.jpg" alt="" id="BLOGGER_PHOTO_ID_5364284868834860642" border="0" /></a> parsley and tomatoes and working on weeding chores. Wednesday was so busy trying to bring in all the gorgeous crops--it took Rebecca all morning just to rinse the Swiss chard--2 lbs per share is a lot!<br />Here's the share:<br />Tomatoes - 1/2 lb<br />Lime basil - 12 tips<br />Summer squash - 4<br />Garlic - 1 bulb<br />Potatoes - 1 box<br />Swiss chard - 2 lbs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGpauMQi970fU_2AynrrnG6gGOZGCpJ8wP1XsgzYKV4SmaC-BK7EsQMX2g-PkMJkN_HKZ5UoA_FAI4gZpkm2gmbry-ztBEud0Q0z1xa4a1MEQNOcOHHT-4mWpifAxkeZaDgXEv45OKcSjv/s1600-h/Week+8+005.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGpauMQi970fU_2AynrrnG6gGOZGCpJ8wP1XsgzYKV4SmaC-BK7EsQMX2g-PkMJkN_HKZ5UoA_FAI4gZpkm2gmbry-ztBEud0Q0z1xa4a1MEQNOcOHHT-4mWpifAxkeZaDgXEv45OKcSjv/s200/Week+8+005.jpg" alt="" id="BLOGGER_PHOTO_ID_5364283621161976546" border="0" /></a><br />Cucumber - 2<br />Carrots - 1 bunch<br />Radish - 4<br />Lettuce - 3 heads<br />Parsley - 1 bunch<br />Arugula - 1 bunch<br />Green onions - 5<br /><br />Menu:<br />Arugula and Potato Salad from <span style="font-style: italic;">Greens, Glorious Greens </span>p. 11<br />Chard Cheese Bake from <span style="font-style: italic;">Laurel's Kitchen </span>p. 192 (with Vegan option)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyxNDKZdj3MC9dZwpurPLqXFgLipLIKv-3somDUUX7EXPPCeoNkQB6mIyORgDvkJMR6nxMIuJKQlIyvNZmLcev23NxfKaauxuEj1ffNL3ybAhEtdVfTRZklOd-gC7aBXtPRvXxQHPdUR4v/s1600-h/Week+8+051.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyxNDKZdj3MC9dZwpurPLqXFgLipLIKv-3somDUUX7EXPPCeoNkQB6mIyORgDvkJMR6nxMIuJKQlIyvNZmLcev23NxfKaauxuEj1ffNL3ybAhEtdVfTRZklOd-gC7aBXtPRvXxQHPdUR4v/s200/Week+8+051.jpg" alt="" id="BLOGGER_PHOTO_ID_5364284187876723058" border="0" /></a>Lime Basil dressing - I just made this up to showcase this unique and delicious flavor. Goes well on radishes!<br />Roasted Carrots with Rosemary - I learned this simple recipe while working at Pendle Hill. Always a hit.<br />Oven Baked Zucchini Fritters - adapted from a few different places including<a href="http://andaluss.wordpress.com/2008/11/09/oven-baked-zucchini-carrot-fritters/"> this site</a>. You all enjoyed those veggie burgers a few weeks ago; hopefully these will be just as tasty!<br />Oh Be Joyful! Salad with lettuce and spring onions<br />fresh cucumber and tomato<br />sliced radishes to be used for topping salad, spread with butter, or marinated in the lime basil <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh05y6Q1_CPrdMSrgT6xFFYo6rQRQA6HvtHQ-_RU3Q4aZthYVL1T9ef3yC8Hv9DN5SiKkk7IqV6J4Vv0ODS5Eqan7jtBVzCKGDGW7mrGfpmP5IqL0DISinpLb4dmfXggEksefncE8FhCRfM/s1600-h/Week+8+015.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh05y6Q1_CPrdMSrgT6xFFYo6rQRQA6HvtHQ-_RU3Q4aZthYVL1T9ef3yC8Hv9DN5SiKkk7IqV6J4Vv0ODS5Eqan7jtBVzCKGDGW7mrGfpmP5IqL0DISinpLb4dmfXggEksefncE8FhCRfM/s200/Week+8+015.jpg" alt="" id="BLOGGER_PHOTO_ID_5364283340040491954" border="0" /></a>dressing.<br /><br />Phew! We'd better get busy...!<br />Mary<br /><br />We're happy to welcome guest chef (and Eliza's sister) Nell to the kitchen this week. Last year around this same time we had help from her and it was great fun. Hooray!<br /><br />Pictures: 1. Newly-weds Aura and Michael PICK each other! 2. Idyllic wedding at the farm 3. Becky stirs zucchini and onions for last week's pasta dish 4. Eliza preps radishes 4. We have a full car of veggies. Note that we re-use boxes from the Ypsi co-op...none of our vegetables come from California! 5. Colorful radishes and cukes ready for their dressing.Community Farm Kitchenhttp://www.blogger.com/profile/05302763280263058531noreply@blogger.com0tag:blogger.com,1999:blog-3072248658050672923.post-56466721295541699042009-07-23T12:33:00.005-04:002009-12-07T11:41:35.280-05:00Week Eight: Buried Treasures<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixMPRvQxowmSRwE1E-clUJ80KlbRqh4K_6RWRNosYKPN2xkPPpo5zf-wcPKruDH2Qt-wkZheiYWoLGVMJB0owpxQiiwAETXyOIkdrMQBzmtyEyiS5Fks-bQq5-XcirSc9Ik5P8n3g96tE6/s1600-h/Week6and7+006.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixMPRvQxowmSRwE1E-clUJ80KlbRqh4K_6RWRNosYKPN2xkPPpo5zf-wcPKruDH2Qt-wkZheiYWoLGVMJB0owpxQiiwAETXyOIkdrMQBzmtyEyiS5Fks-bQq5-XcirSc9Ik5P8n3g96tE6/s200/Week6and7+006.jpg" alt="" id="BLOGGER_PHOTO_ID_5361702021801433970" border="0" /></a>What a lovely and much-needed rain shower we got in Ann Arbor this morning! I don't know how much rain they got at the farm, but let's hope it was plenty!<br />We did a lot of digging this week: potatoes, garlic, and carrots are all coming out of the ground like buried treasure. Digging for potatoes is a challenging but fun job--after forking through the dirt and removing the withered potato plant, you have to dig carefully all around to ensure that you've got all the potatoes. Each one emerges like leprechaun gold--a delightful treasure! The garlic is another job--you can tell where they are from the stalks, but it's a trick to loosen them with the fork without impaling them. I'm getting better at this all the time! The carrots were tough to get out of the dry ground, but we had a big crew to work on that on Wednesday and the carrots themselves are real rewards for our hard work.<br />We also did the last major planting of the year on Tuesday: broccoli for fall harvest will be settling into the fields well with this rain. The summer crops like tomatoes and peppers don't like the cool weather we've been having, but other crops like beans and carrots are thriving. Hopefully the heat will come soon to bring on our summertime treats.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxZ3vVS1wu0pTqPg_PgkLZelRLbTy_q-GEpZjah5D8lZkhvzjyndJO8o2mtac1oTBs8So5Q7-OHRXrofiVvrezAlMC96tNOXDAgrd46eccpD3Jj1PBFisuAnrzQhWaVdbTQ-P2LfKnCpxE/s1600-h/Week6and7+005.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxZ3vVS1wu0pTqPg_PgkLZelRLbTy_q-GEpZjah5D8lZkhvzjyndJO8o2mtac1oTBs8So5Q7-OHRXrofiVvrezAlMC96tNOXDAgrd46eccpD3Jj1PBFisuAnrzQhWaVdbTQ-P2LfKnCpxE/s200/Week6and7+005.jpg" alt="" id="BLOGGER_PHOTO_ID_5361702790696050850" border="0" /></a>This week's bountiful harvest is:<br />Green Beans - 1 lb<br />Potatoes - 1 box<br />Cucumber - 1<br />Tomatoes - 4<br />Radishes - 10<br />Greens - 1 lb<br />Carrots - 1 bunch<br />Summer squash - 4<br />Garlic - 1 bulb<br />Lettuce - 2 heads<br />Parsley - 1 bunch<br />Arugula - 1 bunch<br />Basil - 2 tips<br /><br />Menu<br /><span style="font-weight: bold;">Pasta with Summer squash, Arugula, and Herbs</span> from <span style="font-style: italic;">Greens, Glorious Greens </span>p. 13 <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxAd4dEnYKKrVQ_8jR9AufEjHvSxe1R87vES4PNquas4kzcb4dHvA-4z9sxNyFHSwjvzF7jO8bFIW3wCpedOgwYmDwfZjUWJANMCvfLtMldBAEBu4UzBmoCbKJY2pbkHDDZAE7HaUjeyp/s1600-h/Week6and7+003.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxAd4dEnYKKrVQ_8jR9AufEjHvSxe1R87vES4PNquas4kzcb4dHvA-4z9sxNyFHSwjvzF7jO8bFIW3wCpedOgwYmDwfZjUWJANMCvfLtMldBAEBu4UzBmoCbKJY2pbkHDDZAE7HaUjeyp/s200/Week6and7+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5361703165014367570" border="0" /></a>This dish is so light and summer-y, I'm sure you'll enjoy it.<br /><span style="font-weight: bold;">Spicy Green Beans</span> from <span style="font-style: italic;">Laurel's Kitchen</span> p. 181. This is a new one for me, but I love the sound of green beans with cloves and cinnamon. Should be tasty!<br /><span style="font-weight: bold;">Carrot Soup</span> from <span style="font-style: italic;">Laurel's Kitchen</span> p. 159. Well, while we're in the cookbook, let's use this recipe which should show off our orange beauties<br /><span style="font-weight: bold;">Radish Cucumber Salad</span> I was puzzled about these until I found <a href="http://vegweb.com/index.php?topic=9514.0">this recipe</a>!<br /><span style="font-weight: bold;">Chard and Zucchini with Almonds</span> Another web find, I'll be doing my own adaptation from these <a href="http://www.ilikegranola.com/2009/01/20/recipe-rainbow-chard-zucchini-sliced-almonds/">two</a> <a href="http://www.cutnclean.com/recipes/99.html">sources</a>.<br /><span style="font-weight: bold;">Beauty of the Rain Salad</span> with lettuce and arugula and maybe some carrots and radishes.<br /><br />That's the lot! See you Friday!<br />peace<br />Mary<br />Photos: 1. Megan, Ricardo, and Helen washing carrots 2. Luscious cucumbers 3. Colorful Pure July Soup from last week--yum!Community Farm Kitchenhttp://www.blogger.com/profile/05302763280263058531noreply@blogger.com0tag:blogger.com,1999:blog-3072248658050672923.post-78376431153812413692009-07-23T09:54:00.003-04:002009-12-07T11:41:35.280-05:00Two Recipes by request<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGXrgjTcivc6qPHqbdGWM4UG97CgFuywpdsURgeuoIU4YFSkwJLdPrNG29EF8LDlM-uKPaj0BHfK1c_dZb_Hr3lmxgvYpw1l6BY6AzwY6gE1YjuWAgTjKYUT0rHpfGZW61a_ThMw8qgvUk/s1600-h/Georgian+Bay+2009+029.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGXrgjTcivc6qPHqbdGWM4UG97CgFuywpdsURgeuoIU4YFSkwJLdPrNG29EF8LDlM-uKPaj0BHfK1c_dZb_Hr3lmxgvYpw1l6BY6AzwY6gE1YjuWAgTjKYUT0rHpfGZW61a_ThMw8qgvUk/s200/Georgian+Bay+2009+029.jpg" alt="" id="BLOGGER_PHOTO_ID_5361658193398791522" border="0" /></a><br />Hi everyone! Regular weekly update will be coming later today, but by request I'm posting a couple of recipes.<br /><br />Firstly, here is the Fava Bean Guacamole recipe that has become so famous around the farm community. It comes from <span style="font-style: italic;"><span style="font-style: italic;">The </span>Boxing Clever</span> <span style="font-style: italic;">Cookbook</span> by Jaqui Jones and Joan Wilmot. This British cookbook is quite hard to get ahold of in this country, so I think it's worth posting the recipe. The title of the cookbook is a reference to Box Schemes, a British version of a CSA--this cookbook should allow you to do your box scheme cleverly. It's a bit obscure, but a great cookbook.<br /><br /><span style="font-weight: bold;">Fava Bean Guacamole</span> (Mary's adaptation)<br />2 c shelled fava beans - take off the outer shell for sure, but it is up to you whether or not you want to take off the inner shell. I don't usually bother, but you certainly could.<br />1 bunch fresh cilantro or flat leaf parsley, roughly chopped<br />3 cloves garlic (or some garlic scapes!)<br />1/2 tsp cumin<br />1 small onion (spring onions work well for this)<br />1 small hot pepper, fresh or dried. I also sometimes use a splash of hot sauce<br />Juice of 1/2 lemon<br />salt and pepper to taste<br /><br />Steam or boil the fava beans until slightly cooked--this makes it much easier to remove the shells. Put garlic and onion into food processor and gradually add other ingredients to puree to a rough paste. Taste and adjust seasonings<br /><br />Second is the Beet-and-Carrot Burgers that everyone has been raving about. This comes from <span style="font-style: italic;">Farmer John's Cookbook</span> by Farmer John Peterson and Angelic Organics (subject of the recent film, <span style="font-style: italic;">The Real Dirt on Farmer John</span>)<br /><span style="font-weight: bold;">Beet and Carrot Burgers</span><br />1/2 c sesame seeds<br />1 c sunflower seeds<br />2 c grated beets<br />2 c grated carrots<br />1/2 c minced onion (I use the food processor to do all the grating and mincing)<br />2 eggs (we actually didn't use any eggs in the CFK burgers. Vegans might add extra flour or cornstarch for stickiness)<br />1 c cooked brown rice<br />1 c grated cheddar cheese (leave out for vegans--baking time will be slightly shorter)<br />1/2 c vegetable oil<br />1/2 c chopped parsley<br />3 T flour<br />2 T soy sauce<br />1 clove garlic<br />1/4 t cayenne pepper (this flavor doesn't come through until after the baking, so be cautious)<br /><br />1. Toast the sesame seeds and the sunflower seeds in a dry cast iron skillet.<br /><br />2. Mix all ingredients together in a large bowl<br /><br />3. Grease a baking sheet or line with parchment paper. Shape patties and arrange on baking tray (suggest using your hands!)<br /><br />4. Bake at 350 degrees until brown around the edges and not squishy in the middle, about 30 minutes or more depending on size of patties. You can turn them over if you'd like, but I haven't done that.<br /><br />Yum yum!<br />Mary<br />Picture shows me taking the outer shell off the fava beans and leaving the inner shell!Community Farm Kitchenhttp://www.blogger.com/profile/05302763280263058531noreply@blogger.com0