This past Thursday we had an incredible storm roll through while visiting the farm. My photography students at Cecil College came along for the ride, here are some of their images from that day. First image gallery by Amber Fontenelle, second by Laura Caldwell.
Everyone was pushing hard to bundle and dry garlic in the barn.
... and the crew didn't stop for the rain, Tom ran to install the last bit of onion sets.
The sky cleared around 4pm. No epic rainbow event this time.
We’re hosting some family this weekend and ran out of eggs, so I whipped up a quick tofu scramble. So good!
This week we made a big jar of sauerkraut with the Chinese cabbage. There's a super easy recipe from the Happy Pear dudes that I followed. Basically, chop the cabbage and massage it with a few pinches of salt, then stuff it in a jar with garlic, peppercorns and a tablespoon of apple cider vinegar. Minimum brew time is 4 days, but I took some bites before then. So good and simple. I also made some baby food with all these carrots but it didn't go over well. Cheers, until next time! ~Adam
We started this week with another massive salad and mixed in a few green smoothies for quick morning snacks. Our family had a busy couple of days, so I didn't get into the kitchen much but managed to roast some beets and make a food52 worthy garlic scape hash for breakfast today. What do you do with your scapes?
Totally had to upgrade my tabletop setup for this week's share. What to do with all these greens? A massive salad for starters, and a quick honey sriracha lime dressing, of course!
Today's dinner featured our napa cabbage in an augmented recipe from the chefs at Vedge. In their self-titled book on page 54, you'll find instructions on how to make saffron cauliflower soup with persillade. I've made this with the exact ingredients before and it was amazing.
However, today I appropriated their funky use of lemon and Old Bay for a basic, Italian-spice-leaning cabbage soup. My mom was hesitant about those two ingredients, but we were out of celery and Old Bay is like 90% celery salt, so I thought it might work. Also, MD is all about OB so it's a nice gesture!
The recipe calls for grated lemon, but I just squeezed a big one into the pot. In total, my ingredients are: olive oil, onion, garlic scapes, garlic cloves, carrots, napa cabbage, turnips, cannelloni beans, tamari, water, salt, pepper, lemon juice, old bay, Italian spices, fresh parsley, cooked rice.
This weeks share was bursting from the frame, yet again! I think it was the extra peas and strawberries my assistant and I picked on Wednesday morning - he didn’t mind skipping morning session of pre-school.
Every week we make a massive salad with all the greens and usually add some protein to the mix, this week it was a quick cup of quinoa.
We picked the strawberries after a night of rain, so with Sarah’s warning in mind I whipped up a strawberry vinaigrette drizzle.
Invest in a good blender to up your smoothie game 100%. We have a Blend Tech and it makes quick work of nearly anything you put in, just google the “will it blend” videos. This mornings green smoothie was pretty stout: bok choy, kale, berries, flax, almond milk, h2o, and a chia sprinkle. Detox power!