Roast pork with fruit--so colorful
Hello everyone!
Everything continues to roll along here at Harvest Kitchen. It’s been a busy week getting back into the swing of things after my vacation, but I’m happy to be back and excited about what’s coming up. Michelle and I have begun working on plans for the future, everything from the winter season to next year to the five year plan! It’s all exciting…and slightly overwhelming–sometimes I’m inclined to focus on the job in hand, namely today’s work, instead! That’s why it’s so great having Michelle around–left on my own I put my mind to surviving this week and getting things done that need to happen Right Now (there are always those things). Michelle, on the other hand, while being great at the here and now, also focuses on the Big Picture. She says we’re at a critical moment for taking Harvest Kitchen to the next level (she says this often, so I know I have her exact words) and she’s right. So, in the coming months, look for more from us. Thanks, readers, members, and fans for being with us on this adventure. We love having your feedback, which helps us plan for the future, so keep it coming!
In the land of here-and-now, it was wonderful getting back to the farm today. Truly, that place restores my soul. I had
Jake pouring our homemade veggie stock
a looooooong session this morning washing kale, collards, and chard. I wound up quite wet from splashing water everywhere, but very calm and relaxed (anyone who saw me in the kitchen on Tuesday will agree that I needed some calming chard-washing time). One of the big highlights of the day was digging the first potatoes of the season. All the rain has left the ground soft, so we were mostly able to dig with our hands, so the potatoes were safe from getting scratched by the digging forks, which is always a tragedy. I love digging through the rich brown earth to turn up the golden beauties. It’s always like finding buried treasure. And they can hide and turn up unexpectedly! Just when you think you’ve got all the potatoes from one plant, there’s one more lurking. It’s very rewarding.
Finally, Michelle and I want to give a big shout out to our rockstar kitchen team. As you may have noticed, we have the most hard-working, awesome cooks around. This week we’re particularly grateful to Danielle, a volunteer who comes down from East Lansing just for the pleasure of chopping veggies and washing dishes with us for a few hours on Tuesday. Hooray for Danielle, Jude, Shay, Megan, Josh, Kevin, Cynthia, and all the folks who have given us so freely of their gifts and time this season (and in the past).
(all together now:) Menu and share after the jump.
This week’s farm share: (For those following at home, our whole omni shares get a half share from CFAA)
Carrots – 1 lb
Green Goddess Dressing!
Tomatoes – 1/4 lb
Greens – 1 lb
Garlic – 2 bulbs
Summer squash – 3
Lettuce – 2 heads
Basil – 12 tips
Cucumber – 1
Parsley – 1 bunch
Potatoes – 1 box
Beets – 1 lb
Michelle and I are excited to bring you this week’s Menu
Lemon Basil Roasted Chicken – I’m not sure this recipe needs and explanation. Old Pine Farm Chicken. CFAA sweet basil. Need I say more?
Beet, Carrot, and Cucumber Salad with Lime Vinaigrette This unusual combination comes from The Boxing Clever Cookbook and was a big hit when we made it a few years ago. It’s not often that we get these veggies in combination, but this zingy classic will make your tastebuds tingle.
Potato Gratin with Chard – Michelle’s recipe, the perfect vehicle for our lovely Farm potatoes. Yum!
Tomato Sauce with Ground Beef and Vegetables – Practically a meal in itself. We’re still using up the last bit of our frozen tomatoes from last winter, but we’re making it richer by including all our favorite summer veggies along with plenty of Old Pine Farm’s ground beef.
Summer Squash Salad – A taste of summer, seasoned with a basil and garnished with fresh tomatoes. Perfect on these long, hot days.
Art Fair Salad – Crisp lettuce with grated carrots are just the thing to celebrate these busy, artistic days.
Hooray for summer’s beautiful bounty. See you Friday.
peace
Mary
