Foodie in the Rye

Our path to farming was not purely based on our desire to farm but more so our love of cooking and wanting the most delicious and healthy food for our family and friends as we possibly can produce. My husband and I met in art school both majoring in painting and printmaking but it’s really our shared desire to learn about new foods and cooking together (or more often collaborating on how a meal will come together) that fuels us. My husband spent years working as a cook in an Italian restaurant before he went to art school and I have been working in catering, restaurants, and natural food since I was a teenager.  One thing I miss most about my job at a natural food co-op is connecting to a community and both getting to share my knowledge of food and health but also receiving a wealth of knowledge in return.  So in trying to keep that connection I will start sharing some of our adventures in cooking as well as farming.  Bread, Sauerkraut, Pickles, Sausage, Kombucha, Bacon, Jams, Relish, Hot sauce, and Ice cream have been some of the things we loved making on a regular basis in addition to our normal family meals and hopefully our farming schedule will allow us to keep experimenting and be an influence on how we farm.

   

    

   

I’m trying to work on some summer staples like salad dressing and popsicles to reduce waste, save money, and partly just for the fun of it. I have always made oil and vinegar dressings but those are not the kids favorites. They like the thick ranch dressings or the tasty tahini based Goddess dressings. So I started making a dressing with some of the staples we have around. I started with some Milk that I add a couple tablespoons of Apple Cider Vinegar to thicken it and sour it like Buttermilk. Then I add equal parts Nancy’s plain yogurt because I love the tangy taste and am convinced it must have more live cultures in it. Then I just add whatever fresh herbs I have around, salt, pepper, and caraway seeds to taste. It’s been popular even though it’s not quite as thick as the store bought stuff. We have an abundance of veggies this summer so I have been adding it to a mix of chopped up raw veggies and TruRoots sprouted Rice and Quinoa mix(that cooks in 20 minutes!) and it is now one of the easiest and most filling summer dinners we make. I have not been as successful in the popsicle department so if you have any recipes that you love please send them my way.

Advertisements

6 thoughts on “Foodie in the Rye

  1. That veggie/rice/quinoa salad sounds delicious! How do you feel about frozen brown rice/quinoa that is easily defrosted…I buy the packets at Trader Joe’s. Disadvantage to using frozen?

    • I haven’t tried the packets from Trader Joes but I’m sure they would be great. Sometimes frozen things can be extra watery but you can always drain the water off. I think this salad would be good with just quinoa but I think the rice is a good filler for the many hungry boys we have around the house.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s