Currently listening: Tom Waits- Rain Dogs

Recipe time!

I think during every class I get asked, or hear someone else asking “What do I do with this? / How do I cook or eat this vegetable?”

Today we harvested rhubarb, I wanted to make something else besides ‘strawberry-rhubarb pie, that if you add enough strawberries it’s almost as good as strawberry pie’ :]

Being a person born in the late 80’s I naturally turned to my cookbook’s first, but they only had dessert’s. I was hungry for a savory dinner, which lead me to internet searches. I found one on Vegetarian Times. We also harvested leeks, broccoli, and cilantro today, which I wanted to use in my dinner. (If you want to view our up-to-date harvest log, click here!)
Each term (or last term and this term) students are asked to complete an “Eat Local” assignment, in which they must eat local for two days. This recipe fulfills that requirement, which is always a personal goal of mine. Seriously, try eating with the seasons, your body will thank you.

How I revised the recipe, I started by cooking lentils and barley, then sautéed the leeks in the spices suggested, and added those to the lentils and barley. I did not use as much, since I did not have as much, duh! I also added dried cranberries from hummingbird wholesale and raisins that I had dehydrated last fall. Once the lentils were almost done I added chopped up rhubarb (1.5 cups/2 stalks) and steamed for about 10 mins, also added broccoli and cilantro in the last bit of time. I added more seasonings like cumin, ginger, mustard, nutritional yeast, braggs amino acid, and salt n pepper.

Just look how tasty eating local is!:

And what is an Urban Farm post without a picture of the activities today?

Dan’s group inspecting their turnip and carrot bed:

Later Days

Kat B!