Tiny farming: Cooking & Eating

Fish in the field

Trout in the field

A different order of fieldwork: eating up the leftovers! A couple of rainbow trout left over from yesterday had to be used, so I coated them in cornmeal, pan-fried ‘em in olive oil and butter, with a sprinkling of salt and pepper, squeezed some lemon over, and took ‘em out to be picked at in the field. The trout was joined by leftover roasted potatoes from last night’s dinner harvest, and fresh flat leaf parsley. Fast, no fuss (my cooking skills are so far…basic!). The photo’s kinda funny. I set the plate down on a path to get the parsley, which is growing two feet away, snapped the shot, then noticed what all was in it: a little pigweed growing on the left, some mallow on the right, and grass all around, my weed friends looking on… Rain: another intense storm overnight finally gave us just over an inch (25mm), and then gave way to this beautiful, sunshiny day. Still, that’s only about 40mm in 40 days!

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Rabbit food

First salad

Around here, there is a definite segment of the population for whom salad greens, while accepted as possibly “good” for you, are not really considered proper human food. I might even think it’s an old school, meat-and-potatoes farmer thing, though I haven’t chatted with enough farmers to…generalize. In any case, I’m an all-new first generation farmer and to me, salads are great! This is the first dinner salad harvested this year, picked from the early lettuce aisles. It’s a mix of arugula and four lettuces: Simpson Elite, Granada, Red Salad Bowl, and Sierra, each with its own color, texture and flavor. Lots of fresh veggie variety is an excellent concept. :) Tastes good, too!

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