The Long Hungry Creek Current 10/29/07
You wouldn’t believe...
Just how amazing the gardens look at the farm. While Atlanta may run out of water, while drought is everywhere, while farmers across the southeast are looking for relief, Jeff’s place is like a garden paradise. Everything looks so appealing that you can’t help but nibble on the veggies as you explore the fields.
Saturday’s potluck was better attended, but so many of you still haven’t seen and felt for yourselves the magic that is the farm. We had groups exploring the cave, the fields, and the creek, playing Frisbee, and learning about wild edibles from me. The new primitive bread oven is finished and in use, and has a large grilling surface as well.
Not surprisingly, everyone eventually ends up eating over and over again, picking from all the soups, main dishes, cornbread, homemade pickles, cookies, cakes, and pies. The salad is the freshest available, and included all the farm had to offer in both cultivated and wild greens.
The fireplace in the house was lit early, and bonfires were lit for the Halloween party, both by the house and by the cave. Musical jams also started early, and have a tendency to spontaneously erupt near the fires. Oh, and what about the upright bass in the cave?
Sandor Katz and Laura Button will be giving workshops at the farm on November 3rd. Sandor is a fermentation guru and the author of ‘Wild Fermentation’, and his new book, ‘The Revolution Will Not Be Microwaved’. Laura owns ‘Journey to Bliss Raw Foods’, based here in middle TN. Free- (but donations are welcome). Links: http://wildfermentation.com/, http://journeytobliss.net/.
Upcoming workshops at Jeff’s farm with Crazy Owl, RSVP- mailto:crazyowl@myway.com
Miso Making Workshop, Saturday Nov. 10, 1PM to 5PM
Herbalism Class, Saturday Nov. 17, 1PM to 4PM
We could really use grocery bags again! Please bring us your extras.
--Alan
Here are a few links that may interest you:
Incredible pumpkin carving pics and tips- http://extremepumpkins.com/
A heap of turnip recipes- http://fooddownunder.com/cgi-bin/search.cgi?q=turnip
Food News on NPR- http://www.npr.org/templates/topics/topic.php?topicId=1053
The Harvest
Lettuce, Arugula, Mizuna, Komatsuma, Kale, Chard, Chinese Cabbage, Peppers, Turnips, Daikon, Butternut Squash, Sweet Potatoes, Potatoes, Parsley, Basil
Recipes
Addictive Sweet Potato Burritos
INGREDIENTS:
* 1 tablespoon vegetable oil
* 1 onion, chopped
* 4 cloves garlic, minced
* 6 cups canned kidney beans (or your favorite beans), drained
* 2 cups water
* 3 tablespoons chili powder
* 2 teaspoons ground cumin
* 4 teaspoons prepared mustard
* 1 pinch cayenne pepper, or to taste
* 3 tablespoons soy sauce
* 4 cups cooked and mashed sweet potatoes
* 12 (10 inch) flour tortillas, warmed
* 8 ounces shredded Cheddar cheese
DIRECTIONS:
1. Preheat oven to 350 degrees F.
2. Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
3. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
4. Bake for 12 minutes in the preheated oven, and serve.
From: http://www.allrecipes.com
Submitted by Karena
Mango Swiss Chard Smoothie
Ingredients:
1 Mango, fresh (or an equal amount of frozen mango.
1 Medium chard leaf, green part only
Directions:
Blend well. If the mango is not sweet, a bit of your favorite sweetener can be added.
From: Tonya Zavasta, http://beautifulonraw.com/, and brought to my attention from member Susan Trent. Thanks Susan!
Sweet Potato and Turnip Soup
Ingredients:
1 leek
1 medium red onion
1 large turnip (more would be good)
2 white potatoes
1 sweet potato
1 Tablespoon fresh chopped rosemary
4 pints vegetable stock and/or water
salt and pepper to taste
Directions:
Cut off dark green tops from leeks, rinse very thoroughly, and dice. Chop onion, and saute leeks and onion in the bottom of a large soup pot in a little water until soft. Peel and dice turnips and potatoes, and add to soup pot. Add a little stock and stew for 5 minutes, stirring gently.
Add the rest of the stock and the rosemary, and simmer for 15 minutes, or until the potatoes are fully cooked. Puree about half of the soup in a food processor or blender, and return to the pot. Season to taste with salt and pepper, reheat, and serve
From: http://www.mrneep.co.uk/
*Put your basket in your car!
