これ、ずっと書きたいと思っていたんですが、なかなか時間に余裕がなくアップできないでいました。
カルフォルニア、私の働いている農場は提携農家です。月曜と木曜は30づつバスケットをつくるため朝から4時間大体5人くらいで働きます。
バスケットには色とりどりの旬でおいしい野菜が入るわけなんですが、その中に、畑からのニュースレターも入ります。
その内容はこんなものです。
Dear Student Harvest Subscribers,
This was the perfect mornign to be out harvesting vegetables. Relaxing temperature, warm sunshine and blue skies, what more coule be asked for as we fill your baskets? Well, the time is coming near when the tomato vines, corn stalks and pepper plants will be producing in great abundance. Putting us in great anticipatioin of the upcoming summer veggies and skeptical about our tolerance to another heat wave summer, but the fruits of our labor are always a worthwhile payback. In your basket today, you will find an assortment of kale (3 varieties- Red Russian, Redbor, and Dino), chard, onions, artichokes, parsley, lettuce, broccoli, cauliflower, cabbage, zucchini, and basil. Today your vegetables were picked and packed with love by Raoul, Lori, Jennifer, Kacia, Patrick, Sachiyo, Jess, and Catherine.
Today's recipe is Broccoli & Cauliflower miso soup. Chop an onion into small pieces and summer in just enough water to cover the onion for about ten minutes. Add more water if necessary. Add a teaspoon of nutmeg to the onions adn a quarter of cup of a sweet white wine or mirin (a Japanese cooking wine). Cut the broccoli & Cauliflower into bite sized florets and add them to the onions with 6 cups of water, about four tablespoons of miso. Stir the miso well into the soup. Then let the soup simmer at low heat with a cover for about 15 to 20 minutes until the broccoli is tender. Serve immediately, salt to taste and garnish with chopped cilantro or parsley.
Please remember to wash your vegetables and return your baskets. Thanks for your support!
The Student Farm is CCOF Certified Organic.
カルフォルニア、私の働いている農場は提携農家です。月曜と木曜は30づつバスケットをつくるため朝から4時間大体5人くらいで働きます。
バスケットには色とりどりの旬でおいしい野菜が入るわけなんですが、その中に、畑からのニュースレターも入ります。
その内容はこんなものです。
Dear Student Harvest Subscribers,
This was the perfect mornign to be out harvesting vegetables. Relaxing temperature, warm sunshine and blue skies, what more coule be asked for as we fill your baskets? Well, the time is coming near when the tomato vines, corn stalks and pepper plants will be producing in great abundance. Putting us in great anticipatioin of the upcoming summer veggies and skeptical about our tolerance to another heat wave summer, but the fruits of our labor are always a worthwhile payback. In your basket today, you will find an assortment of kale (3 varieties- Red Russian, Redbor, and Dino), chard, onions, artichokes, parsley, lettuce, broccoli, cauliflower, cabbage, zucchini, and basil. Today your vegetables were picked and packed with love by Raoul, Lori, Jennifer, Kacia, Patrick, Sachiyo, Jess, and Catherine.
Today's recipe is Broccoli & Cauliflower miso soup. Chop an onion into small pieces and summer in just enough water to cover the onion for about ten minutes. Add more water if necessary. Add a teaspoon of nutmeg to the onions adn a quarter of cup of a sweet white wine or mirin (a Japanese cooking wine). Cut the broccoli & Cauliflower into bite sized florets and add them to the onions with 6 cups of water, about four tablespoons of miso. Stir the miso well into the soup. Then let the soup simmer at low heat with a cover for about 15 to 20 minutes until the broccoli is tender. Serve immediately, salt to taste and garnish with chopped cilantro or parsley.
Please remember to wash your vegetables and return your baskets. Thanks for your support!
The Student Farm is CCOF Certified Organic.
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