Week #17

Happy September to you! What a lovely weekend we had to remind us of the fall weather to come. We are gearing up for the Farm to Table Dinner this weekend. The chefs will be coming out this afternoon to look over things and finalize the menu. We have been trying our best to make the barn chef-friendly, and we keep repeating, “Well, it is a FARM to table dinner after all,” as a consolation for how… barny it is. Luckily they will be doing all the prep work in their commercial kitchen and will just be using the barn to store the food before they put it out.

I learned a cool idea from one of the chefs- she came out early to purchase some duck eggs which she is going to cure (not sure what she is doing with them, maybe going on a salad?). I looked it up, and basically you separate the egg and then gently place the yolks on a bed of salt and sugar, pouring more salt/sugar overtop to bury. After 2-3 days in the fridge all of the water has been drawn out of the yolk, leaving a firm (raw) apricot looking thing that you can store for months and grate over soups or salads. I love learning about new preservation techniques- especially for something like eggs which aren’t particularly appetizing when pickled. I know they are going to have a creatively delicious spread and I can’t wait to see what they do with our veggies!

The bread this week is an all rye flour bread that has an extra-long fermentation of 3 days! Michael got the recipe from a friend of ours who studied abroad in Denmark. Her host mother made the bread for her, and she loved it so much she convinced Michael to make it from the translated recipe. It took a few adjustments, but since getting it right he has passed the recipe to other baker friends of ours. He doesn’t make it regularly anymore because it is so time intensive and the ingredients are more expensive, so I am savoring every bite while we have it! If you like it please let him know so maybe he will do it again!

The heat has really been messing with our fall crop planting. Spinach will not germinate about 80 degrees, and since we don’t have AC we have had the hardest time trying to get the seeds to sprout. With the cooler weather we finally got decent germination on about 20 flats, but then as soon as we put them outside, birds flocked down while we were gone and plucked all the new sprouts out of the pots. Needless to say, there will not be any spinach in the CSA this year, but maybe we will have it by November when we will be back at the Lynchburg market. Come visit us then!

That’s all the bad news I’ll burden you with for now. There are lots of good things too, but they escape my mind at the moment, hehe. See ya!


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