Just a reminder that the farm tour and potluck picnic is taking place this Sunday from 3:30 p.m. until early evening. Joe and I are providing chili (meat and meatless versions) and buns, tea and coffee, and roasting marshmallows (this last totally not organic).
Wear something comfy for trekking around the fields and bring a folding chair or picnic blanket if you have one. We have a lot of dishes and cutlery, but it might be good to bring extras if you have camping utensils and such. I’m a former Scout leader so I prefer to avoid disposable dishes where possible 🙂
Please list the ingredients of your dish so people with food intolerances can safely navigate the buffet table.
I’ve only had two email confirmations so far so please drop me a line and let me know if you can make it and what you plan to bring. If you play an instrument and want to participate in a campfire sing-a-long, please bring it along (the instrument, not the campfire).
Here’s the lineup:
3:30 p.m.: Farm tour (a look at some of the crops, discussion on rotation, irrigation, weed control, fertility, on-farm inputs, the 2012 plan…)
5:00 p.m.: Potluck picnic on the lawn. The farmhouse will be available for dishwashing, kitchen facilities, bathroom, etc. but we’ll be mostly outdoors.
6 – 6:30 p.m.: Campfire and conversation (and hopefully music produced by some of you).
This week’s basket contains something old, something new and a return of an early vegetable…
Arugula (new) you had Asian greens last week, which included this popular green.
French Breakfast radishes (they’re back…mild, crisp and vibrantly coloured)
Zucchini (1 large or pint)
Cucumber (1 large, 2 small)
Tomatoes (1 pint)
Basil, peppergrass (new) or parsley
1 small head Caroflex cabbage
Baked Zucchini Fries (I lifted this from Rainbow Heritage Garden’s blog…thanks Kylah!)
1 cup plain bread crumbs (homemade or store-bought)
1/4 cup grated Parmesan or pecorino
1 teaspoon crushed red pepper (scale back to 1/4 teaspoon if you’re adverse to spice)
1/8 teaspoon dried oregano
1/8 teaspoon salt
Dash of pepper
2 large eggs, beaten
Preheat oven to 425˙F. Line a baking sheet with parchment paper or spray it with cooking spray. On a plate, mix together the bread crumbs, Parmesan cheese, red crushed pepper flakes, oregano, salt and pepper. In a small to medium bowl, beat the two large eggs. Cut the zucchini into batons. One by one, dip the zucchini batons in the beaten eggs and transfer to the plate with the bread crumb mixture, being sure to coat the zucchini thoroughly. Place the bread crumb covered zucchini on the baking sheet and bake for 15-20 minutes, checking on them after 10 and flipping them to ensure thorough baking. Remove and serve with sauces.
If you want to transform everyday cabbage, carrots, beans and even radish leaves into something exotic try making a poriyal (Tamil vegetable side dish served with rice). I’m pretty sure you can buy any of the more obscure ingredients at either of Deep River’s excellent health food stores.
See you at the farm!