Last week was the final pick up for our Long Winter Kitchen pilot. This week, though, we’re cooking again with our “extender” season. The LWK was such a success that we’re offering a one-time-only extender season to bridge the gap between the end of the LWK pilot and the beginning of our Harvest Kitchen summer. However, everyone should know that NOW is the time to sign up for the summer season! Click on the Share Info link to read about the share options for that.
In the mean time, it’s been a busy week. Also, I totally forgot to take any pictures last week during cooking, which is sad because we made some gorgeous chicken pot pies. Ah well. Fortunately I have a few nice shots of our cook up from earlier in March to share. Spring is here! I’m looking forward to our first work day out at the Community Farm next Saturday–things are already sprouting in the green house and Anne and Paul are working hard to get ready for this coming summer. I’m excited about getting my hands back in the dirt and working with all my CFAA apprentice friends. And, of course, sharing farm news on the blog and twitter. with my new blackberry phone (yikes!).
Michelle and I just got back from a meeting with Kris, the farmer who raises our meat. We had a lovely long chat about getting everything set for the summer season, but we also got to hear some stories about life at the farm. Today she was receiving a shipment of organic feed for her hogs. Kris also told us that she is excited about building a “chicken tractor” to use at her farm this summer–basically it’s a mobile unit that will allow her chickens to explore a new patch of ground every day. One thing definitely shines through in every conversation with Kris: she is passionate about the welfare of her animals and she does everything she can to give them a good life.
This week’s “extender” share menu is after the jump.
Aromatic Lamb Stew with Peaches and Fresh Mint – I was so excited when I spotted this recipe in How to Cook Meat (p. 306) because it looks like an incredible way to use our delicious peaches from Locavorious.
Cauliflower-Sausage Quiche – We did this a few weeks ago and it was a big hit. These Old Pine Farm eggs are remarkable and make an incredibly tasty quiche, esp with our homemade crust and Locavorious veggies. 
Tacos with Ann Arbor Tortilla Factory tortillas – Be sure to stop at the store for some cheese and taco toppings because you’re going to want to eat these tacos right away. We’re going to make a little taco sauce as well.
Pasta Fagiolli – Another repeat from the pilot. Everyone loved this tomato-and-pasta-based soup, so we’re doing it again.
Buffalo Burgers – Michelle’s son loves these and we can only imagine how delicious they’re going to be with Old Pine Farm bison meat. Note that Buffalo Burgers require slightly different cooking than regular burgers due to the low fat content. We’ll include the necessary info on the labels.
Well, that’s all for now! Enjoy!
Mary
PS. Old pictures: 1. Chicken Salad 2. Veronica pours the sauce onto the sesame pork chops.
