Meals for our Farmers 2020

Starting on Thursday, June 04, 2020, I prepared meals for our farmers and apprentices once a week!  One apprentice is gluten free.  I do the cooking in my kitchen, using as many farm products as possible, and deliver the food to them between noon and 12:30.  Most things I deliver in 1/2 gallon glass Ball jars.  Others, like stuffed peppers and meatballs, in stainless baking dishes.

Listed below are the weekly menus I've prepared, with links to some of the recipes.

Usually, I'm in a mad scramble on the day I'm delivering the food and I don't have time to take photos of what I've prepared.  If there is a photo below it's from another day, when I prepared the same dish for us and remembered to take a picture!
 
The most recent meal is listed first so you (I) can see what's coming up.  I use last year's menus as a guide, since they incorporated what was available in the farm store at that time; but since I'm starting 3 weeks earlier this year, I'll need to make adjustments.
 
Several other members also prepared food for the apprentices but they have not sent me a list of what they brought.  When they do, I will add it to this page.

-19- Oct 28 (served in our home)


 
Raclette cheese (made by one of the apprentices!)
chipolata sausage
beef tenderloin
potatoes
Brussels sprouts
creamed spinach
sauteed mushrooms
 
 
-18- Oct 8 - this will be the last meal I deliver!
 

Cajun Meatloaf
 
 

Butternut squash puree with brown butter and walnuts
 

Wild red risotto with parsnips, carrots, celery, leeks, onions, garlic, kale, herbs and cream

-16- Sept 24

 
 
 GF tortilla chips with za'atar
Every summer since 2018, I have prepared meals for our farmers and apprentices once a week, on Thursdays.  I do the cooking in my kitchen and deliver the food to them at noon.  Most things I deliver in 1/2 gallon glass Ball jars.  Others, like stuffed peppers and meatballs, in stainless baking dishes.

This year the apprentices have requested that all meals be gluten free. 

Listed below are the weekly menus, with links to some of the recipes.

Usually, I'm in a mad scramble on the day I'm delivering the food and I don't have time to take photos of what I've prepared.  If there is a photo below it's from another day, when I prepared the same dish for us, and remembered to take a picture!

The menus are listed with the most recent first so you (and I) can see what's coming up.  I use the previous year's menus as a guide, since they incorporated what was available in the farm store at that time; but since I start at a different time every year, and what's in the farm store changes every year based on the weather, I need to make adjustments. 

Whatever is listed for upcoming meals is a list of options and will almost certainly change!

Other farm members are welcome to bring food at their convenience, and several of them have done so.  If you're interested in contributing, please contact me to coordinate the delivery and return of your containers.


-11- August 13

Pasta Salad with Roasted Cherry Tomatoes, Olives, and Feta 




-9- July 30


Merguez meatballs (made with beef and pork)
Quinoa instead of couscous
Harissa sauce for quinoa


Muhammara Dressing for Carrots with Mint Haloumi and Walnuts (I ran out of time to grate the carrots so I brought the dressing so they can make it themselves.)
  



-8- July 23



Beef, cabbage, onions and noodles with Austrian goulash seasoning
Austrian cucumber salad with sour cream and dill

Extras:
Moroccan meatballs made with beef and pork
Harissa Mayonnaise



-7- July 16



-6- July 9


-5- July 2



For Saturday, July 4th:

Cole Slaw
burgers
GF sugar-free hot dogs
GF chicken and spinach sausage
ketchup
relish
mayonnaise




-4- June 25

white bowl with green pork chili, guacamole, cilantro jalapeno sauce, salsa, grated feta, and sliced scallions

Avocado and green pea guacamole
Tomato salsa
Glyphosate-free corn chips

Cilantro Jalapeno sauce (to make chili and/or guacamole hotter)

Garnishes:
sour cream
sliced scallions
grated Feta (similar to queso)

(Extra beans for those who like a higher bean:chili ratio)
 

 
-3- June 18

Basmati with peas and cumin (Madhur Jaffrey)
Sag paneer made with senposai and haloumi (The Art of Indian Vegetarian Cooking)
Beef keema (Madhur Jaffrey)
Sookh aloo potatoes and cauliflower (Madhur Jaffrey)
Coriander chutney (The Art of Indian Vegetarian Cooking)
cucumber raita
Lime chile pickle (Bedekar)
Sweet lassi  





-2- June 11


cayenne, for those who can eat spicy food
farm baby greens
balsamic dressing

Extras:
Quark cheese dip with harissa, mint and lemon balm - medium hot
Quark cheese dip with harissa, mint and lemon balm - mild
Simple Mills almond crackers (dippers for quark)
Mayonnaise (for any leftover meatballs)




-1- June 04


cannellini beans with juice from pork
vegetarian tuscan white bean salad
farm arugula
roasted fennel-lemon-garlic dressing
long batard

Extras:
Quark cheese dip with lovage and lemon
Sliced carrot dippers
chive blossom ranch dressing



















IDEAS for FUTURE MEALS


-0- Idea for future meals:


Kuku Sabzi (Persian herbs and greens fritata)
Persian meatballs
Basmati
Moroccan Zucchini Salad with Preserved Lemon 
 
OR

Cauliflower Soup with Edam/High Mowing Cheese 
Eggplant soup with banana and apple?

 
ARUGULA, corn and tomato salad with roasted fennel dressing, fried capers, and fried garlic
 
-20- Oct 22

Beans with chard, tomatoes and garlic

-19- Oct 15

Sunshine ravioli in sage brown butter

-18- Oct 8

Seafood Bisque?





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