|GOOD FOOD NEWS
Volume 6 Number 31 August 5th, 2014
FIELD NOTES from Tin Bird Garden
Gardening can be quite a humbling experience. Even if I had wished to loose a few layers off the old ego, I wouldn't have expected it to come from the horticultural realm. Let me say it simply: my summer gardens are kind of a flop. The usual variables could be taken into account, i.e., the weather, the soil, the critters, etc. but perhaps my inattentiveness is primarily to blame. And why, dear reader, would you care about this depressing account when each week the list of available produce grows and the subscription boxes have new and exciting contents. This will only get better as we head into the abundance of the coming months. I will be contributing as I am able, and fight off jealousy as my cohorts at mlh haul in their goods.
MLH at the Fair:
Mother Lode Harvest would like to thank the people who made our local agriculture booth at the County Fair possible and a success. First, many thanks to Fair CEO Troy Bowers for inviting us to be at the fair; also, to the fair office staff, particularly Sherri, for their helpfulness. Special thanks go to Wade Kriletich of Paloma Pollinators for bringing an observation bee hive for all to enjoy. And last but not least, thank you to all the volunteers who took the time out of their busy weekend to spread the word about Mother Lode Harvest and the benefits of local agriculture: Daniel D'Agostini of Abbondanza, Mara Feeney of DAMAS, Kurt and Birgit Huffman, Alice Kaiser of Casa de la Pradera, Jo Ann and Dave Daugherty, and Stephanie and Mara LaPilusa. We appreciate your commitment to and support of local agriculture and MLH!
A good way to sneak some extra veg into a meal!
2 cups cooked white rice
2 eggs lightly beaten
1 c finely chopped zucchini
1 c coarsely grated white cheddar
1/3 c chopped onion
3 Tablespoons chopped mint
1 teaspoon salt
1/2 t pepper
Mix all ingredients except butter together thoroughly. Heat butter over medium-high heat in frying pan. Place scoops of rice mixture in pan and flatten slightly with a spoon. Cook on both sides until golden brown.
Yellow summer squash soup with curry spices
Takes only 20 minutes of cooking! Also perfectly good made with green squash. Good cool as well as hot.
3 Tablespoons clarified butter (ghee)
1 large yellow onion, peeled and sliced
1 and 1/2 lbs. yellow summer squash, sliced
1 teaspoon cumin seeds
1 t coriander seeds
1 t yellow mustard seeds
1/4 t cardamom seeds
1/2 t ground cinnamon
1/2 t turmeric
1/4 t cayenne
1 and 1/2 t fresh ginger root, peeled and minced
1/2 t salt
6 cups water
1/2 cup cream
3 T cilantro leaves, chopped, for garnish
Heat the clarified butter, add the onion and squash and cook over medium heat for 5-10 minutes, stirring a coupe of times. Gahter all the whole dried spices together and grind them to a powder I a spice mill or mortar and pestle. Add them to the onion and squash, along with the rest of the spices and salt, and 1/2 cup water, and continue to cook over medium heat for 5 minutes.
Pour in the rest of the water and bring to a boil; then lower the heat and simmer for 15 minutes. Puree the soup in a blender or food mill. Return the soup to the stove and add the cream. Taste for salt. Serve sprinkled with cilantro leaves.