| I make lunch for our work crew every day. It takes time, and there are more dishes, and I have to plan ahead if I want to make anything involved. But I make the time and we do the dishes because it’s worth it – we connect, rest & recharge. And sometimes we just have salads with stuff on top. It’s fun for me to think strategically and cook for grown ups, challenging to balance all the dietary restrictions, and gets me deeply in the seasonally cooking. I worked in quite a few kitchens before I worked at one that had staff meal, where we actually took time to sit down and eat a meal, with forks and knives and napkins – and I think we made better food because of it. We tasted things together and talked about what which dish we liked the best, and what needed a little more salt – we defined our palates as a group. On the farm, as in the kitchen, we work hard – but one of the perks should be that we eat well. So we sit down to lunch, we eat the first handful of green beans, and crunch the first cukes. It also serves as a reminder to me that not everyone has worked in French restaurants – what we plant and weed and harvest – it brings it all together if you also know the pleasure of crunchy fennel in a potato salad, or radicchio and endive with a poached egg. |
New This Week – White baby new potatoes, the first cucumbers, golden beets, baby carrots (online only, no market), tatsoi & mustard bunches, Arugula & White Bean Soup (with fennel), Potato & Fennel Soup with roasted garlic scapes.
Next Week – Broccoli, more green beans. Have a great week and thanks for all the support – Ellen