Last week our class prepared a lunch for the President of MSU. This was no typical lunch; all the dishes served had ingredients from the Towns Harvest Farm. This was a bit tricky because the lunch was planed 2 weeks earlier than the lunches prepared in the past. So, this limited the types of crops we could use for our dishes. Crops that were available consisted of eggs, arugula, honey, cilantro, garlic, snap peas, strawberries, and some other short season crops. We made due with what we had, and the lunch was a great success.
I was in charge of two spreads. The first dish I made was honey lavender butter. I learned how to make butter in the week prior to the Presidents lunch, so I used the left over butter from that class, and then I harvested lavender from the farm, and used honey from the bees on the farm. I loved the butter, and it was so easy to make. I added about 7 sticks of butter, 4 tablespoons of honey, and about 3 tablespoons of a mix of minced fresh lavender and dried lavender. The next dish I made was a sauce I made the first week of class, mojo cilantro sauce. Originally a Spanish Island sauce, it can go well with everything. The sauce consisted of garlic, cilantro, and cumin processed into a paste, then olive oil and a little bit of water was added slowly, then salt and sherry vinegar was added that the end for taste. Apparently President Cruzado loved the sauce.
This was the first time meeting the President, and I couldn’t have asked for a better introduction. She really seemed interested in the Towns Harvest Farm, and was excited to talk to each student individually. Everyone else seemed impressed with the meal as well, other big shots like the head of the agriculture department was there as well. It was great to listen to my advisor talk about how well the farm was doing, and how funding has skyrocketed to the point that the farm looks completely different since I worked on it 3 years ago. One thing that really stuck with me was when Bill Dyer stated that this time 3 years ago, he was pretty much begging people at the lunch to help fund out program, and now we have all the funding we need and then some.
Everyone in the class did a wonderful job cooking and helping out. No one slacked off, and everything tasted great. I hope this tradition keeps going on for years to come, even Cruzado stated that this was the event that she looked forward to the most every year.