Our Breakfast Specials at SELMA

As you can tell from the lateness of this post, it’s been an incredibly busy two weeks.  Since I last wrote, Michelle and I have finished up our grant proposal and sent it off, in a cloud of good wishes.  Now we just have to wait–and work our hardest on everything else.  We were also the guest chefs at Friday Mornings @ SELMA last Friday.  That was a lot of fun: we had a great crew of

Melanie and Michelle working at SELMA

volunteers helping us and everyone seemed to love the food, which was very gratifying.

I’ve begun to work two days a week at the Community Farm.  Those of you who are planning to sign up for our summer season, whether vegetarian or omnivore, should be excited–everything is looking amazing out there.  We could do with some rain, but for now the beets have germinated and are looking amazing, as are the peas and first round of

Weeding the Garlic patch

carrots.  We spent time yesterday weeding the garlic which was full of wheat grass, due to the fact that it was mulched with straw that had some wheat grain still in it (ack!).  Fortunately, it was an easy job and went quickly in good company.  We’ve also been enjoying a visit from Doug, the father of a former apprentice, who put his handyman skills to work fixing up all the broken stuff around the farm.

We’ve got another menu of faves on board this week for the extender season.  Read more after the jump.

We’ll be making:

Quiche with Kale and more – these quiches have been a hit, so here’s another!

Hawaiian Pork Steak – Bringing Hawaii  to a Michigan spring, with Locavorious peppers and a few not-so-local

Teryaki Beef with Spring Onions

pineapples (shh!)

Ginger Beef – Flavors of tangy ginger and sweet Michigan maple syrup make this steak

Mary at SELMA

divine.

Jambalaya- veggie-rich and full of great flavors, our jambalaya was a hit last time, so here it is again. yum!

That’s all–see you tomorrow.

peace

Mary