Shepherd's Pie
Hi there everyone,
Ok, I’m writing this post a bit early and scheduling it to publish over the weekend, so I can’t make any references to the weather, which will probably be *completely* different by the time this actually posts! This weekend I’m off to Alexandria, Virginia where, for once, I am NOT attending a wedding! Actually, my dear friend Andrew is getting ordained as an Episcopal priest. I’m excited to be able to attend this important milestone for Andrew, and also to get to visit with my friend Beckie and her husband Steve, whose new house is just a few minutes from Andrew’s church (handy!). Of course, as always, my vacation is made possible by the hard work and dedication of the rest of the HK crew. My especial thanks to Melanie who’s covering the Friday night closing shift and the Saturday Farmer’s Market on my behalf. Thanks, Mel!
In other HK news, we’re continuing with our wintertime “spring cleaning” project. This week we’re hoping to reorganize the shelves by the desk and hopefully de-chaos-ify some other parts of the front of the house. Hopefully there won’t be a HUGE difference for you guys to notice, but I think it’ll make things nicer for those of us who work here.
I don’t have any current farm news to report, but one farming/gardening HK member mentioned that he’s glad the cold weather has finally arrived so he can get some of his cold weather projects done–the muddy warm season was causing problems for him. So, hooray for a bit of seasonal weather!
Here’s the menu for the week:
Omnivores
Roasted Chicken with Herbs-Fresh from Harnois farm and roasted for best flavor, our roast chicken makes the perfect quick meal.
Shepherd’s Pie – A British favorite, shepherd’s pie is a layered dish, with a savory layer of ground lamb and vegetables topped with creamy mashed potatoes.
Apple Rice Stuffing – The name says it all with this one–a hearty, wintry side featuring lovely local apples and plenty of veggies and herbs.
Curried Winter Squash Soup – Hearty and warming, our gently spiced curried squash soup is the perfect post-shoveling warm up.
Marinated Raw Vegetable Salad – Radishes, beets, kohlrabi (known locally as jicama of the north) combine with a lovely marinade and dressing in this crunchy, fresh salad.
Vegetarians
Savory Tempeh with Veggies- Tasty marinated tempeh (made locally by our friends at The Brinery) combines with root vegetables and a savory sauce for a delicious vegan main dish.
“The Good Shepherd”‘s Pie – The vegetarian version of a British classic, The Good Shepherd’s pie (lentil-herd’s pie?) features a delicious savory base of hearty lentils and veggies, topped with creamy mashed potatoes.
Apple Rice Stuffing – The name says it all with this one–a hearty, wintry side featuring lovely local apples and plenty of veggies and herbs.
Curried Winter Squash Soup – Hearty and warming, our gently spiced curried squash soup is the perfect post-shoveling warm up.
Marinated Raw Vegetable Salad – Radishes, beets, kohlrabi (known locally as jicama of the north) combine with a lovely marinade and dressing in this crunchy, fresh salad.
That’s all! See you this week!
Mary
