Lambs Quarters, Amaranth, and Sorrel, oh my!
Hello friends, and happy, happy Monday! I know you all did your homework and saw Food, Inc, right? I know one very special reader did–you know who you are!
If you live on the East coast you had a rain-filled weekend. Again. I spent a totally relaxing weekend in the Berkshires. There’s nothing better than taking a nap in a screened in porch, listening to the sound of rain outside . And the smell of humid summer rain. The best!
I’m working on a few topics/posts right now, as well as a guest blogger who is going to make a splashy debut here at Cake & Carrots. I haven’t had too much time to put something together, as I was finished up my Food Management Theory (vomit) class, which is cause for celebration! Next week I start Food Microbiology, but thankfully I am school free this week until Integrative Nutrition this weekend.
As I mentioned in a previous post, we received our first CSA delivery from Upper Meadows Farm yesterday. In case you don’t know what a CSA (Community Supported Agriculture) is, here is an explanation taken from the Upper Meadows Farm website:
CSA stands for Community Supported Agriculture. It is a simple idea: A community supports a farm and in return, the farm supports that community. It is a creative response to growing problems in this country and around the world, involving agriculture and our food supply, where we are increasingly separated from the source of our food. CSA connects local farmers with local eaters in a partnership of mutual commitment and provides a direct link between the production, preparation and consumption of food. It is about “putting the farmer’s face on food” and putting the “culture” back into agriculture. Becoming a member of a CSA creates a responsible relationship between people and the food we eat, also the land on which it is grown, and with those who grow it. Members know the farmer, who, with the security of this committed market, is given the opportunity to care for the land in the best way possible, and to cultivate and grow food on it to nourish people he has come to know.
Cool, right? I tell you, local DOES taste better. This week’s delivery included amaranth leaves, lamb’s quarters (leafy green), sorrel (yet another leafy green), parsely, fresh oregano, red spring onions, and red kale. I was in leafy green heaven, yes, but I also didn’t know what the heck to do with so much green! I took a bunch of everything, sauteed it, and then made a fritatta…totally kick ass (except for the fact that Matt brutally burned himself, the recipe was a success). I’ll be having some of the red kale tonite with Matt’s marinated tempeh. The coolest green was sorrel, which I had never heard of before. It tastes lemon-y, tangy, and peppery, it’s unlike anything I’ve tried before. I put some into the Lemon Broccoli & Avocado dish (I wrote about last week) and it rocked.
Not much else to report. Tommorrow Matt and I are celebrating our 2 year wedding anniversary at Chef Dan Barber’s Blue Hill New York, where the Obamas ate dinner a few weeks ago. It’s one of the best known, and fancy shmanshy, local-sustainable restaurants (Ok, that description really does not do it justice but check out the website). They source everything from their family owned farm, Blue Hill Farm, in the Berkshires, as well as other small farms in the Hudson Valley Region. Matt and I can finally eat meat after weeks of living on vegetables, tempeh and tofu. Hooray! Full review after dinner tmw nite!
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