Beet, Carrot, and Cuke salad from last week's share
Hello again everyone!
Here we are at week 9 already! It’s hard to believe. It was a good morning at the Farm today, but all of us harvesters were extremely sleepy because we’d been out late attending our dear co-worker Aaron Gold’s farewell concert. Aaron has been an amazing presence on the farm since last fall, and we’re sad to be losing him, but the attractions of the west coast beckon, and Aaron is off on a journey. Since he’s a musician, Aaron’s final gift to his friends here in Ann Arbor was a beautiful concert featuring 16 of his closest musician friends. Naturally, this event ran quite late, and we were a little bleary-eyed at the farm this morning.
Farewell, Aaron!
However, it was worth it to see a concert featuring Aaron playing everything from the didgeridoo to the jaw harp to the mason jars (really!). Despite our late night we managed to bring in quite a bounty of vegetables (while Aaron took a nap in the hammock–there are pictures, but I won’t post them here).
In the kitchen on Tuesday we had one of those events that will go down in memory as a classic Harvest Kitchen experience: one of our members, Howie, came in to teach the team (and my dad) how to chop up a raw chicken. We usually get our chickens chopped by the butcher, but sometimes it doesn’t work out and we have to deal with whole birds. Thanks to Howie, this is no longer a daunting or scary thing! Sadly I have no pictures of this fun and business-like lesson because my hands were busy while it was happening, so you’ll have to imagine the scene of us gathered around the steel table with knives in hand. This is so classic of Harvest Kitchen–we get incredible help from members, workers, and volunteers all the time, and we wouldn’t be the same without all of you!
So, we aren’t doing chickens this week, but we’ve got a great menu planned. Read all about it after the jump.
This is your share (what we got from the Community farm to make into your meals this week):
Carrots – 1 lb
Potatoes – 1 pt
Basil – 3 branches
Swiss chard – 1/2 lb
Kale – 1/2 lb
Parsley – 1 bunch
Summer squash – 3
Tomato – 1/2 lb
Cucumbers – 1
Sweet pepper – 1
So, after putting our heads together, Michelle and I have decided to make:
Italian Zucchini Pie - We made this on Tuesday for the vegetarians, and I’d forgotten how sublime this herb-infused quiche-style dish from Simply in Season really is. Look forward to it!
Penne with Chard and Sausage A new recipe from Serving up the Harvest — a perfect taste of summer.
Balsamic-Braised Pot Roast with Tomatoes, Lemons, and Raisins – a Mediterranean take on the pot roast. Another perfect summer dish from How to Cook Meat
Chilled Carrot Soup with Cumin and Lime – Since it’s been SO hot this week, I know I’m not the only one looking for cold food right now. We made this on Tuesday and it was so so tasty–crisp and delightful.
Colcannon – This is a traditional Irish/Scottish dish featuring potatoes and kale. And, as long-time Harvest Kitchen members know, there’s a great song about it. See the video here: The Colcannon Song!
In lieu of lettuce salad (lettuce is on hiatus during the heat), we’ll have a Marinated Cucumber Salad from From Asparagus to Zucchini. This Asian-inspired dish has been a Harvest Kitchen fave for several years.
Huzzah! Have a good one–see you Friday!
peace
Mary
