Wednesday, January 19, 2011

Farm Challenge - Day 4

Wednesday breakfast

Yesterday's breakfast was tasty and easy, so we cooked it up again this morning after our morning run.  The sweet potato is a lighter color because we used a different, white fleshed variety.

The citrus slices come from an ugli fruit, a Jamaican wild cross, thought to be between a grapefruit and an orange.  The fruit is large and ugly, sweeter than a grapefruit (but not as sweet as a good orange), and easy to peel.

Wednesday lunch

LauraCatherine and Ruth cooked lunch today.  Since we had a lot of leftovers from previous meals, these made reappearances; chicken soup, saag, and Kate's jujube-sweet potato bake were back.  Rookies players in this meal included broiled bananas and an orange chicken papaya dish.

This latter feature was created by reducing (boiling down) several gallons of orange juice to a fraction of their initial volume, adding salt and habanero pepper sauce, and using that as a sauce on blanched green papayas and shredded chicken.  As you can imagine, this was amazingly sweet and flavorful.

Wednesday dinner

Wraps are quickly becoming an intern favorite.  You can use all sorts of fillings, and we have lots of leafy greens to use as wrappers.  Today the filling was a tilapia, rice, and swiss chard mix, and the wrapper cabbage leaves.

Some of the rice-based leftovers made an appearance.  You can't complain about leftovers, though, when Katie serves them up like this:

A mixed farm salad with an intense salad sauce by Kate (tomato sauce, olive oil, Indian firecracker peppers, garlic chives, and other goodness) rounded out the meal.

Dessert? How about a starfruit-strawberry-banana-papaya-prickly pear leaf smoothie?


Reflections, day 4

Well, there's obviously plenty of food, and of abundant variety.   What a blessing to live on such a well planned farm, bursting with diversity and well stocked with perennial fruits and vegetables!

One thing we've noticed this week is that we are producing far more kitchen waste than usual, and far less trash.  Since we have oversight over the entire field to table process, we also retain the privilege of deciding how the processing wastes are used.  It is nice to know that everything taken out of the ground for our dinner ends up either in our stomachs or, via the compost pile or worm beds, back to where it came from.  It makes me wonder where all those scraps normally end up, when I eat semi or fully processed food.

1 comment:

  1. Another good point! "Where are all the processed scraps.. long time passing?" You can bet they would be better in a compost pile.. but really.. where are they??

    (To the tune of Peter, Paul & Mary's song, "Where Have All the Flowers Gone?")