Monday, August 15, 2011

How to Eat Like a Veggie Farmer

One of the obvious perks of working/owning/living on a farm is the bounty of fresh food that we have to choose from when we go to construct our meals. This season, more than ever, we have delved into eating like true veggie farmers! This in part due to having a great kitchen to cook in, now living ON the farm and an amazing cooking partner do it it with (Pat).

As the meals have become more and more delicious, elaborate and fantastic I started to think about how our eating habits have changed since we started farming. Frequent trips to the grocery store are no more! We eat what we have, and make meals so good they would knock your socks off. These photos hopefully share a little insight into the world of seasonal meals that we Skeeter Farmers have come to enjoy.

There is nothing more amazing than an at home, mid-work week lunch (major perk to farming). Here we made fresh kale/basil pesto pasta. Topped off with a homebrew porter. 

In and amongst the chaos that is the summer around here, it's nice to have fresh flowers adorning the house. I realize these aren't food, but too pretty not to share.

I've had to get over my distaste for beets this summer. Here were enjoying some farmers market leftover chioggia beet and cabbage salad. Not something I would ever have put together, but true to the idea of eating what you got! Rather Dr. Seuss I think....

Another amazing mid-work week lunch at home. This time it's fresh pesto pasta topped with sauteed crookneck squashes and tomatoes on a bed of arugula.

 Just another pretty bouquet of flowers to make me happy while working on the master's thesis. These flowers were grown specifically for a wedding in August. We are happy to have the leftovers :)

Edible flower petals make eating salad so much more enjoyable. This is Skeeter Farm's special blend of salad mix!

You know what makes salad mix even more enjoyable? If you top it with pan fried peppers and summer squash then load it up with pesto. Hmmmm....I am noticing a theme with a lot of these lunches!

Here is some after-the-market dinner prep. Dinner prep usually starts around 9:30 pm and doesn't get eaten until after 10:30 - something that we have had to come to terms with in this summer of chaos. We have also had to come to terms with eating 2 lbs of beans at each sitting. Hate to see any of this bounty go to waste :)

You know what goes good with 2 lbs of beans? 4 lbs of potatoes and beets! 

We eat a lot of kale too! 

The only bad thing about this type of eating is when the season runs out! In order to enjoy our food year round we are canning up a storm. Here's Colleen and I pickling cukes and beans. Simon is supervising from his box.

Have we made you hungry? Please tell us/show us all of the wonderful things you are making with this season's bounty by posting a pic on our facebook wall. Thanks to all of our customers who have shared so far.

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