OK, so I’m not doing so hot on getting a menu posted this week. But, the moon…
I’m a little late getting a menu plan posted this week. That’s because last weekend was Alumni Reunion weekend, and extraordinarily busy for band director/rifle coach/corps of drums director/Lancer Band director type folks. Barely a moment to breathe!
However, our asparagus has recovered from the wacko weather, so we’re back to harvesting twice a day, and distributing it widely. I’m actually a bit tired of eating it already this year, which is strange. I think the weather had us actually eating a bit more, because there wasn’t really enough harvest to sell during the frosts and freezes, but there was some to eat.
Keeping up with the meal plan combined with busy season both at work and on the farm, plus the start of the farmers’ market season, has been rough. I just don’t have the energy I used to before developing this autoimmune thingy. Nonetheless, I feel good that we pretty much stayed on menu last week through Wednesday. This week is a transitional one, then the following will be grad week – the most insane of the year. But summer is in sight!
|Mon||Zucchini Bread||Leftovers||Biscuits & Sausage Gray||Lancer Band Auditions
|Tues||Zucchini Bread||Biscuits & Gravy||Chicken Burritos Suiza||Lancer Band
Thaw Ribeye Steaks
|Wed||Zucchini Bread||Chicken Burritos Suiza||Ribeye Steak|
|No Lancer Band!|
|Thur||Amaretto Nut Bread||Steak & Potatoes||Dining Hall||Retreat & Late Lessons
|Fri||Amaretto Nut Bread||Dining Hall or Leftovers||Homemade Frozen Pizza||Thaw Cheesy Rigatoni Bake|
|Sat||Amaretto Nut Bread||Munching at the Market||Cheesy Rigatoni Bake (from freezer)||Farmers’ Market|
|On the Road||NCO Parade|
New from the farm: The asparagus and radishes are the main fare right now. Hopefully salad greens will be along shortly. Can’t believe they’ve been this long.
Groceries: Whole Foods – $13. Kroger – $128.17. Park N’ Shop – $42.92.
Aunt Lola, my great-aunt, made wonderful, soft, chewy molasses cookies that I loved as a child – almost as much as the date pinwheel cookies, or her apple jelly. Somewhere along the way, well after she passed, I came across her date pinwheel recipe, and make those on occasion, but they are a ton of work. I never did find her molasses cookie recipe, though.
So, about 10 years ago, I conducted a 6 month long series of trials, attempting to re-create her recipe. My mentees and colleagues at Culver ate lots of bad cookies in the process! What I came up with is not the same as Aunt Lola’s. But they’re really darn good. Continue reading
Dinner may not have happened until 9:30, but the Jerkish Chicken was outstanding!
The weather really kicked us last week. 4 days of frost and a 29 degree frost, meaning we lost about 50 pounds of asparagus harvest. Sigh. Also, our almond trees, tree cherries (but not bush cherries), peaches, and nectarines all failed to bloom this year!
On the other hand, our medlar trees are blooming like crazy! Medlars are a fruit that was very popular during the medieval era. Similar to persimmons, they are left on the tree to ripen and soften (actually, bletted – over-ripened and softened. They are inedible until this occurs), giving fruit at a time of year it often is not available locally. I actually don’t know if we like medlars or not. Our trees are new, and we had one set last year. We waited until it was ready to eat, but something else ate it before we had the chance… Rare fruit can be a challenge. Our hazelnuts are also blooming!
This week will be an enormous challenge. It’s crazy busy at work, with alumni reunion weekend taking top billing in the mind of band directors. Lots of ceremonies and performances from Thursday all the way through Sunday. We’re also crazy busy in the garden – way behind planting and transplanting due to the weather, my illness, and having a flat tractor tire last week at a horribly inopportune moment (is there ever a good time to have a tractor problem?). Also, I’m going to need to set up irrigation – despite the flooding of the past couple of weeks, our sand is already dry, and it’s not supposed to rain again for at least a week. Can’t transplant seedlings into a desert and expect them to take hold!
This menu is ambitious given the schedule, but I think I stand a chance of making it happen…
|Mon||Zucchini Bread||Leftovers||Chicken Curry|
Cover veggies ahead of hard freeze
|Tues||Zucchini Bread||Chicken Curry|
Comment Sheets due tomorrow!
|Wed||Zucchini Bread||Jerkish Chicken|
Rosemary Roast Potatoes
|Cheesey Rigatoni Bake (from freezer)||Lancer Band|
|Thur||Amaretto Nut Bread||Cheesey Rigatoni Bake||Dining Hall||Retreat & Late Lessons
|Fri||Amaretto Nut Bread||Dining Hall||Dining Hall if I’m lucky||No Classes
Alumni Reunion Weekend- abandon all hope
Honors Presentations & Recital
Person of the Year Ceremony
Iron Gate Ceremony
|Sat||Amaretto Nut Bread||Munchies at the Market||Pizza w/ Corps of Drums||Farmers’ Market
Alumni Open Shoot w/ rifle team
Corps of Drums @ Class of 1992 dinner
|Sun||Biscuits & Sausage Gravy||Dining Hall||Biscuits & Sausage Gravy||Honor Orgs performances|
New from the farm: The asparagus is starting to make a comeback. Rhubarb is being harvested, as are radishes. Fresh herbs are starting to come in as well, adding a great boost to flavors. Normally we’d be awash in salad greens, but they’re still at least a week from harvest.
Groceries: Kroger –
Last week, the asparagus really started to come in. This is always an exciting, if somewhat exhausting time on the farm. We’re focused on getting much of our planting done, but also harvesting asparagus at least once a day. Sometimes twice a day!
Asparagus is an important marker on our farm. It starts the season of great fresh eating. It also marks the point where we start to have a positive cash flow. And, because the market hasn’t started yet, we get to visit a lot of our customers as we deliver the asparagus. It’s also pretty.
Last week was a bit tough keeping on-menu, so you’ll see some repeats. They’re repeats on the plan, not so much repeat meals, because I never made them. This next few weeks is going to be extraordinarily crazy as we pack three months worth of activities into four weeks of school, plus the farmers’ market starts up (I’m the vendor coordinator, so in addition to being a vendor ourselves, we’re organizing the other vendors). If I can manage even eating one home-prepared meal a day over the next several weeks, Ill consider it a success!
|Mon||Zucchini Bread||Dining Hall||Sausage & Fennel Ragout|
Tiny asparagus (what didn't get freeze damage, but was too short to sell)
Cover veggies ahead of hard freeze
|Tues||Zucchini Bread||On the Road||Homemade Frozen Pizza||Lancer Band
Comment Sheets due tomorrow!
|Wed||Zucchini Bread||Sausage and Fenel Ragout|
|Sausage Spaghetti Pie (from freezer)|
Asparagus in Garlic Butter
|Thur||Amaretto Nut Bread||Sausage Spaghetti Pie||Dining Hall||Retreat & Late Lessons
|Fri||Amaretto Nut Bread||Dining Hall||Punt - probably munchies at Relay||Fischoff National Chamber Music Competition winners masterclass.
Relay for Life/Corps of Drums & Band perform
Harvest for Farmers' Market
|Sat||Amaretto Nut Bread||Munchies at the Market||Bagels w/ Pesto Schmear||Opening Day of Farmers' market|
|Sun||Bagels w/ Pesto Shmear||Dining Hall||Swedish Meatball Soup|
Make Applesauce Spice Cake
New from the farm: The asparagus is reaching it’s peak. Rhubarb and radishes are coming along. Salad greens are running a bit behind due to all of the cold weather lately…
Groceries: Kroger – $98.13