Travel highlight: Sailing with my sister (I'm in red and blue)
Hello dear readers,
I am glad to report that I am back, safe and sound, from my sailing vacation to Canada. The weather for our trip was amazing–we had gorgeous sailing and even some swimming. It only rained one afternoon, but that provided us with respite and the chance to finish our novels. Now, since Michelle is also back and not planning to go anywhere for a while, we’re very excited to have the WHOLE kitchen leadership team in one place at one time, ready to rock and roll in the kitchen. (Still, it should be noted that many valued members of the cooking team are off on adventures at the moment: we’re missing Bridgette, Melanie, and Mary M–we’re a constantly rotating cast of characters these days!). It’s been a VERY busy day being back. Michelle and I had a meeting this afternoon where we both basically talked a mile a
Kirt is delighted with our giant salad spinner
minute, trying to tell one another about everything that’s been happening in the Kitchen for the past month and everything that’s coming up in the future. Lots of exciting things, basically! We’re finally beginning planning for the winter season and should have details on that coming up sometime in August. Stay tuned! I’m going to be planning awesome vegetarian feasts to tickle your tastebuds all through the winter, and Michelle is working up a delicious omnivore menu. Yum!
So, I obviously haven’t been at the Farm for 10 days or so, but from all I
Travel Highlight: My friends Anna and Garrett have a baby goat, Henry, who I got to bottle feed.
hear, things have been going well. Michelle had a wonderful time chatting to Anne and Paul on Saturday while she collected your gorgeous vegetables. It’s amazing how things can change in just one week–it’s clearly midsummer, with all of nature’s bounty flowing in. Peter has given me a bit of a report on Farm life this week. He says that all of the garlic is now harvested and is laying out drying everywhere in the barn. It’s amazing, he says. Also, he wants you all to know that a new record was set: a whole bed of garlic was harvested in a mere 27 minutes. Our CFAA team could certainly take on our friends at Tantre in the Farm Olympics!
Menu and share, as usual, after the jump….
Travel Highlight: Sunset and dramatic clouds over Georgian Bay, Ontario
Here’s what we’ve got this week:
Carrots 2lb
Tomato 1/2lb
String Beans 1 1/4lb
Green Onions 1 bunch
Beets 1lb
Chard 1 1/4lb
Garlic 4 bulbs
Summer Squash 5 total
Sweet Peppers 2 ea
Lettuce 3 heads
Arugula 1 bunch
Cukes 2 ea
Basil 6 tips
And the Menu:
Gazpacho – It is gazpacho time. Back in 2007 when my best friend got married, I (like a good best friend) threw a bridal shower where we served gazpacho. We made a huge quantity which we froze and trucked across country to New York where the wedding took place. At the time I noticed that essentially every cookbook I own has a gazpacho recipe, so I made a chart comparing the recipes and used ideas from all of them. I know you’ll find this chilled veggie soup perfect on these hot summer days.
Stuffed Zucchini Alsace – From Moosewood Restaurant Cooks for a Crowd, they say this creamy,
Travel Highlight: My uncle's special seafood stew for dinner (with homemade bread, local salad, and Ontario wine)
herb-and-garlic infused filling transcends the ordinary. Yum!
Green Bean Salad – From Farmer John’s Cookbook, this recipe is simple and surprisingly refreshing and delicious. It features the freshness of lemon and the crunch of walnuts.
Chilled Buttermilk Borscht – What better way to enjoy our jewel-like beets than with this deli-style classic from Moosewood. Another cold soup for a hot day!
Michelle’s Basil and Tomato vinaigrette – This was a hit with the omnivores on Friday–I’m sure you’ll enjoy it.
Travel Highlight: Dancing the night away at my friend Meg's wedding!
Art Fair Salad - Take refuge from the hordes (and embrace the art!) with our lettuce, arugula, and grated carrot combo.
Hope you’re keeping cool! See you on Tuesday!
peace
Mary
Mary, we had the gazpacho last night and it was outstandingly delicious.