Tuesday Lunch at the Farm!

Hello Everyone!
We are having volunteer day again this summer on Tuesdays. This is a day for folks who want to help out on the farm to come join us part of the work-day. From 10-2pm we will be working in the garden or greenhouses on a project such as planting, weeding, preparing beds or making compost. Then at 2pm we break for a family style farm lunch featuring what we have growing on the farm, (always an epic event!) Some folks go home after this, or some stay to help more of the work-day. You are welcome to come join us. Please call: 360-484-3345 to let us know you will be joining us.
We will featuring photos and recipes from the meal here on the website! Check back in for more as the season evolves..

This week, we have our classic farm lunch recipes we’d like to share with you!

Featured Menu:

Black Beans with Oregano (recipe coming soon!)
Fresh Garden Greens
Hollyhock Dressing (recipe coming soon!)
Skillet Corn bread
Garlic Sauteed Braising Greens

Featuring cilantro, oregano, salad mix and braising greens from our farm. You can find our products for purchase at the Astoria Co-op. Our products are also featured in recipes at these restaurants: Pickled Fish, Pelicano, Bailey’s Café, Nanci & Jimella’s Market Café.

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Skillet Cornbread

Adapted from the “Yellow Farmhouse Cookbook” by Kimball. He specifies and uses the appropriate quantity of ingredients for a 9″ cast iron skillet and also uses only coarse-grained corn flour.

1. Oven to 425; place in it a lightly bacon-greased 9″ skillet.

==> coarse cornmeal will be separated into two fractions: 1 cup and 1/2 cup<==

2. Melt 4T butter, bacon drippings, or a blend, keep in melted state

3. Boil enough water so that you can pour out 1/2 cup into a large mixing bowl that contains 1/2 c of coarse corn meal. Mix to form a gruel. Eventually, all ingredients will go into this bowl.

4. Drys: mix together in separate bowl –

1 c coarse corn meal
1/2 c fine corn meal
1 c flour
2+ T sugar
1+ t salt
2 t baking powder
1 t baking soda

5. Wets:

2 medium eggs (size isn’t overly crucial)
2 c buttermilk

6. Whisk in the eggs and buttermilk to the cornmeal gruel.

7. Lightly mix in the drys.

8. Pour into the skillet. Careful! The handle is going to be HOT!

9. Gently fold in the melted butter.

10. Bake 25 minutes; remove from skillet onto a cooling rack. Can serve right away.

Garlic Sautéed Braising Greens
Ingredients
▪ 2 TBsp of Olive Oil
▪ 2 Bunches of Braising Greens, washed, and roughly chopped
▪ 2-3 Cloves garlic
▪ 1/8 of a cup of broth or water
▪ Enough course salt to taste
▪ Sesame oil to taste

▪ Directions
1. Heat a medium sized saute pan over med-high heat. Add the garlic and saute until tender, about 1 minute.
2. Add the greens a handful at a time, stirring for a minute or two while the leaves begin to wilt.
3. Add the stock or water, allow everything to steam together until the greens are tender
4. Season with salt to taste, and add a few drops of sesame oil
This will feed 4, half the recipe for 2.. This is great, serve with some nice BBQ Pork Tenderloin and some rice.

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May 28, 2014 · 6:06 pm

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