Tiny farming: Cooking & Eating

Beef meets kale

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Yes, yet another thing to do with KALE! In a small fit of inspiration, I tore up a few fistfuls of baby Red Russian, and tossed ‘em int0 the pot with carrots, onions, grass-fed beef shank, salt, pepper, garlic and water, slow-cooked for quite a while, six hours or more, adding brown rice towards the end. Voila, Beef and Kale Stew. The kale contributes just a hint of seaweed taste, but maybe that’s just me. Anyhow, excellent. Will do again.

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Fresh as it gets!

Simply orange juice

Continuing snowy white and frigid outside, and if it weren’t for the handy neighborhood supermarket, the last thing you’d be thinking about around here right now is fresh orange juice. The reality is, there’s plenty of it, legally speaking, at least: aseptic storage and flavor packs aside, fresh not frozen, not from concentrate, pulpy or pulp free OJ is in abundance, now as ever, and often on special, too!

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May salad

May salad

[From 18-May-2013] No food styling, just salad! The first grown-this-season greens – romaine, butterhead, oakleaf/salad bowl letuces – picked by raiding half-grown plants for a few leaves apiece. Dinner.

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More lunch salad

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[From 10-Jun-2013] Yet another fresh farm lunch, from a long line I call the Endless Salad: harvested moments ago spinach, arugula, lettuces, topped with raw seeds and nuts, and an olive oil/balsamic vinegar dressing. Quick, simple, super tasty and energizing, all around amazing. Ashley does the honors…

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Basic BELT (bacon egg lettuce tomato)

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[From 8-Sep-2012] More incredibly simple and tasty local food: the basic BELT – bacon egg lettuce tomato – all local except for salt, pepper, butter, and mayo. Bacon from the farmers’ market. Eggs and veg – heirloom tom, second cut baby lettuces and a smattering of arugula – from here. Organic 7-grain bread from a mid-size local indie bakery available at both farmers’ market and supermarket. When you have INGREDIENTS, everyone’s an instant chef!

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Winter breakfast: Mmmm vs Grrrr

Supermarket breakfast

Winter breakfast: oatmeal, wild blueberries, banana, maple syrup, cream. Mmmm? Grrrr…. It’s all supermarket stuff, from thousands of miles away, from the bowels of factory farms and processing plants. “Wild blueberries” in President’s Choice designer ziploc bags—what does that even mean? I can’t remember exactly when food became such an uncertainty and a puzzle for me. Once, I didn’t give it much thought (too many distractions!). Now, it’s unsettling. Eating should be simple and fun, right?! Unfortunately, it’s not. And growing food makes thinking about it all so…unavoidable. Well, new season in the field coming up, remineralization on my mind…onwards! :)

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TFB & the Web

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