Culinary Marketing: Farm to Table Reflection Blog #1

          Its always great going back to the Towns Harvest Farm, this being my third year involved on the farm, it feels good to see it still running strong.  Day one on the Towns Harvest Farm consisted of reviewing the expectations of the class, and a farm tour.  Chaz Holt runs the Towns Harvest Farm, and has been doing it for 3 years.  I did my sophomore internship during his first year, so its great to see all his new projects coming along.  The 3 acres on the field are in a 6-year rotation, consisting of cover crops and all different classes of vegetables.  Because this class starts at the end of June there really isn’t much to harvest. Also, we need to take into account the food needed to supply the CSA pick ups and the different mobile farmers markets.  So the first day we were able to pick mainly greens, green garlic, turnips, cilantro, and a few other vegetables, so our options were limited.

            My partner and I chose to pick turnips, cilantro and green garlic.  Our recipe revolved around this cilantro garlic sauce that I previously tasted in my Nutrition and Society class I took in the spring. It was originally served over boiled potatoes, but we decided it would go great with turnip chips. The sauce recipe needed 4 cloves of fresh garlic and a bunch of cilantro blended into a paste and mixed with cumin powder.  Then 4 tbs of water and a cup of olive oil was slowly poured into the mixture, then salt and vinegar was added to for a stronger taste. After learning this recipe I personally planted extra cilantro in my home garden so I can make this sauce throughout the summer, its so good.   Next was the turnip chips, which was very simple to make.  First, the turnips were washed and sliced thin to resemble potato chips, the oven needed to be pre heated to about 400 and the chips were coated with olive oil and seasoning.  Then the chips were baked for about 20-25 minutes until brown and crispy. It turned out to be a great combination.

            My favorite part of this class is the fact that we pick fresh farm food and prepare dishes for lunch the next day, it is such a treat to be able to eat fresh food like this. Every one else’s dishes were amazing as well, and the cilantro garlic sauce we made went well with almost all the other dishes.  Its going to take some creativity to make some new recipes next week because there isn’t many new vegetables to choose from.  

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