Mary pulls quiche from the oven
We’ve been having a very busy week here at the Harvest Kitchen. Last week a friend found a grant opportunity that we’re excited to apply for–it could give us the chance to do some much-needed upgrades to our kitchen equipment. Unfortunately, applying for a grant is a lot of work, and Michelle and I have been working hard to get everything together. Keep your fingers crossed for us!
In other news, regular work has finally started at the Community Farm. I was out there on Saturday (sorry to those who looked for me at the Farmer’s Market–I’d escaped into the fields!). It was a beautiful, sunny day, and we had a great team of workers. I’m excited about the crew this year. Together we got a bunch of big jobs done, including cleaning out the goats’ stalls and
Peter and Veronica tubbing the Pasta Fagioli
weeding the strawberries. Those who follow the twitter feed probably also saw my picture of some gorgeous compost we sifted–ready for seeding new plants. I was also at the Farm on Wednesday, which was a much colder, grayer day than Saturday. Still there was good work to be done, including cleaning out the refrigerator in the barn (hey, not all farm jobs are glamorous!).
We’re excited about this week’s menu for the extender season. It’s hard for me to believe we’re still enjoying the potatoes from Our Family Farm–they’ve lasted really well since last fall! Click “read more” to see what we’re going to do with all this amazing beef and pork!
Teryaki Steak with Green Onions – I think the title says it all with this one. What it doesn’t say is that our Old Pine Farm steaks are so rich and flavorful. Yum!
Peter and Lisa working on the washing up
Vernor’s Spicy Crock Pot Pulled Pork – This is one of Michelle’s favorite recipes, featuring a Michigan favorite, Vernors! She says the carbonation adds a certain je ne sais quois when it’s cooked down.
Veggie Beef Stew – Hearty and full of last year’s abundance: Our Family Farm potatoes, Frog Holler kale, and more.
Members will also get one of these two options (the numbers just work out that way):
Texas Oven-Roasted Beef Brisket – Spicy and delicious
Bistro-Style Short Ribs - rich flavors with lots of vegetables and herbs.
Yum! We’ve got a busy day of cooking ahead of us. See you tomorrow!
Mary
