Welcome to Salt & Pepper; it is meant to highlight my experiences at Riverbend Farm, seasonal foods, and cooking. It is my preference to keep cooking simple in taste all while accenting the natural flavors present without drowning them out. Hence the name of my blog. Just to get you salivating, I will describe to you what I prepared for dinner tonight. Since it was a bit cool outside, I cooked a yellow split peas dahl with sauteed mustard greens, onion, garlic and garam masala. The mustard greens were compliments of Riverbend. Perhaps you will find this recipe in the next CSA (Community Shared Agriculture) newsletter. The first share will go out today and tomorrow with other recipes I've developed. Those included are a sweet and sour rhubarb pork noodle dish, cornmeal pancakes, and a rhubarb compote. Delicious I tell you. Greg and Mary Reynolds own Riverbend Farm and have been letting me experiment with their produce for the last couple weeks now. They are a lovely, kind couple and have a passion for food like myself. If you ever get the chance to visit the farm, please do. A couple days prior to my first day of work, there were two first grade classes who came to learn about the farm. Unfortunately, I was not able to meet the children, but I did read their thank you letters. Some of my favorite comments and pictures were...
"p.s. the p.p.s. is in english. p.p.s...."
"my favorite part was digging holes..."
There was a picture of farmer Greg sitting on a throne placed on the top of a barn with Nate and John (two other farmhands) working.
"Do you ever get tired of walking everywhere?"
Until next time....
DO you ever get tired of walking ever where? That was an adjustment for me when I was working on Seven Pines.
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