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| A Friendly Visitor in the Blue Shed |
Sometimes I wonder if, all those years ago, I would have taken a farming class if my high school had offered it. I like to think I would have, having grown up around a parental unit who possesses an unlimited amount of enthusiasm for gardening and horticulture.
Either way, Michaela and I were given the task of selling our "Career Connections Course" of Farming to the high schoolers last week. They had many other wonderful options to choose from including Journalism and Photography, Art & Ecology, Culinary Arts, Outdoor Skills and Leadership, Energy Management and Physiology and Fitness but had to decide after they heard from each of the teachers what each class would be covering.The gist of my selling schpeel was that no one is too cool for farming because everybody eats.
The kids had their first day last week and Michaela and I were met with great enthusiasm."Why did you join this class?" we asked,"I want to own a farm, on my own commune and a brewery," replied Eric. On a tour of the farm we were inundated with questions and comments; Do you guys have cucumbers? Can we make pickles? Do you have cherry tomatoes? Are those collard greens? My grandma plants those in her garden. Oh man, those are potatoes? I love home fries, but I really hate hash browns.We'll be cooking with them this term as well as teaching them all the things we feel are necessary to being a knowledgeable and capable farmer-in-in training.
Meanwhile, the food keeps coming!
- Kale
- Tomatoes
- Beets
- Onions
- Garlic
- Scallions
- Tomatillos
- Turnips
- Collards
- Zucchini/Summer Squash
- Cucumbers
- Basil
- Cilantro
- Peppers
- Potatoes
- Eggplant
- Cabbage
- Leeks
The peppers and tomatoes are doing great, so expect those for some more weeks to come.
Happy Eating everyone!
I love smitten kitchen! The creator of this blog has wonderful seasonal recipes that she has usually adapted, showcasing simple and beautiful recipes that she has tried and tested accompanied by awesome photographs (can anyone say food porn?)
If you haven't checked out her website, I highly recommend it.
Last week's posting featured this recipe:
Roasted Eggplant with Tomatoes and Mint1 to 2 tablespoons plus 4 teaspoons olive oil
1 1/2 pounds eggplant (about 2 medium), in 3/4- to 1-inch slices
2 ounces (1/2 cup) chopped or crumbled ricotta
2 tablespoons capers, drained
1/3 cup finely diced red onion
3 seeded, diced medium tomatoes (1 1/2 cups)
3 tablespoons minced fresh mint leaves
2 teaspoon red wine vinegar
Freshly ground black pepper
Preheat oven to 425 degrees. Coat a large baking sheet generously with olive oil, about 1 to 2 tablespoons. Arrange eggplant rounds in a single layer. Sprinkle with salt and freshly ground black pepper. Roast, without disturbing, for 15 to 20 minutes. Carefully flip each piece: the undersides should be blistery, dark and a bit puffy and should release from the pan with no effort. If they’re not, let it cook longer. Once flipped, sprinkle them with additional salt and freshly ground black pepper and return the pan to the oven for another 10 to 12 minutes or so, until the undersides match the tops.
[Alternatively, on the grill: Brush eggplant slices with oil; sprinkle with salt and pepper. Grill eggplant slices until slightly charred and tender when pierced with knife, about 5 to 7 minutes per side.]
Meanwhile, mix your ricotta, capers, onion, tomatoes, mint, vinegar and remaining 4 teaspoons olive oil in a small bowl. Taste for seasoning; ricotta salata tends to be quite salty so I don’t find that this dish needs more than a pinch of salt, if that. Add more vinegar, if desired. Add freshly ground black pepper, to taste.
When the eggplant discs are done, arrange them on a serving platter. Scoop a spoonful of the salad over each round. Eat immediately.
smittenkitchen.com
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