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.
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.
This year, I started on Thursday, June 04, 2020.
-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
chipolata sausage
beef tenderloin
potatoes
Brussels sprouts
creamed spinach
sauteed mushrooms
sliced onions
Curry sauce
Horseradish and tarragon cream sauce
Roasted red pepper and balsamic butter
Chimichurri Sauce
Hakurei turnips
Kalamata olives
Curry sauce
Horseradish and tarragon cream sauce
Roasted red pepper and balsamic butter
Chimichurri Sauce
Hakurei turnips
Kalamata olives
-18- Oct 8 - this will be the last meal I deliver!
Cajun Meatloaf
Butternut squash puree with brown butter and walnuts
-16- Sept 24
-12- August 20 
Three Favorite Soups
-15- Sept 17
Whole WHEAT Pita Bread
Brown Sugar and Dijon Dressing for Tomatoes
-00- Sept 3 - NO FOOD DELIVERY!!
-13- August 27
Roasted Cauliflower Hummus
Pistou cream
Pasta Salad with Roasted Cherry Tomatoes, Olives, and Feta
Roasted Red Pepper, Garlic and Balsamic Mayonnaise
-10- August 6
Brown Butter and Sage Butternut Puree
Burrata
-9- July 30
Merguez meatballs (made with beef and pork)
Quinoa instead of couscousHarissa 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.)
Beef, cabbage, onions and noodles with Austrian goulash seasoning
Austrian cucumber salad with sour cream and dill
Extras:
Moroccan meatballs made with beef and porkHarissa Mayonnaise
-6- July 9
-5- July 2
For Saturday, July 4th:
burgers
GF sugar-free hot dogs
GF chicken and spinach sausage
ketchup
relish
mayonnaise
-4- June 25
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 scallionsgrated Feta (similar to queso)
(Extra beans for those who like a higher bean:chili ratio)
-3- June 18
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
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
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
Persian meatballs
Basmati
OR
Cauliflower Soup with Edam/High Mowing Cheese
Eggplant soup with banana and apple? Pasta with leeks, FENNEL, tomatoes and espelette pepper
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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