We’ve been kinda bummed lately. With all the face covering and social distancing in place we can’t really do a big part of our mission: talking to folks about food. One of the aspects that brought us into what we do is talking and sharing ideas around food, culture, and sustainability and that has been severely curtailed. This season, I expect, may bring a different interest in simple meal prep, food storage and even preserving. We plan to share some of our approaches to these topics through our CSA email list but also our website and social media platforms and we encourage you to do so too. If you make something that inspires tell us about it.
For years folks have encouraged us to publish some of our recipes, but that didn’t make sense as there are so many recipe sites that are pretty good. And besides, I don’t cook that way. By a recipe I mean. Generally I think in terms of the type of ingredients that I have on hand and leverage that with whatever else is readily available. Then I think about technique and go from there. So yeah, I’m not really a recipe writer.
But in the times we’re in I need somewhere that I can point to and say I’ve got some information that I approve of on the subjects of particular ingredients, technique, preserving…
Photos above include a few weeknight meals and some longer form projects. There are simple salads toped with watermelon radish, crumpets with raspberry preserves, miso glazed and smoked salmon, lion’s mane “crab” cakes, a breakfast sandwich, chile crusted coconut and sweet potato bites, whole wheat sourdough tortillas, farm hash, fermented cornbread and white bean with heritage chicken stew. Also photographed is a creation from Brightside Bakery that featured some of our delicata squash and some olive and spinach loaf from Pharmakultur.