Compass Farm Stand
Run by Kids!
Wednesday, May 27th 11:00am - 2:00pm
Apples - Crispin, LynOaken Orchards - Medina, NY
Apples - Empire, LynOaken Orchards - Medina, NY
Apples - Jonagold, Orchards - Medina, NY
Beets - Gold, with tops, Marolda Farms - Vineland, NJ
Radishes - Red, Dagele Brothers Produce - Florida, NY
Cilantro - Marolda Farms - Vineland, NJ
Dill - ORGANIC, Marolda Farms - Vineland, NJ
Kale - Tuscan, Marolda Farms - Vineland, NJ
Lettuce - ORGANIC, Green Leaf, Marolda Farms - Vineland, NJ
Lettuce - ORGANIC, Red Leaf, Marolda Farms - Vineland, NJ
Rhubarb - FROM EVA'S GARDEN!, in Hurleyville, NY
Thanks again to everyone who helped last week and those of you who have asked to help this week! It's going to be a lot of fun.
Here's a link to the VolunteerSpot sign-up for the coming week!
Compass Farm Stand Helpers:
10:00 -11:15 - Farm Stand set-up (2-3 people) - meet the veggie delivery person, stay with the veggie boxes until stand starts, help carry stuff downstairs, help set-up tent etc.
11:00 - 12:15 Farm Stand Helper (2 people) - bring one group of kids upstairs and bring down the next group, support the kids when needed, bathroom trips if needed
12:00 - 1:30 Farm Stand Clean-up (2-3 people) - bring one group of kids upstairs and bring down the next group, support the kids when needed, bathroom trips if needed, help put away tent, tables, and veggies, help carry things upstairs
Bohdi found this Kale and Fried Rice Recipe
Bohdi says, "I love kale. I love dry kale. This recipe looks good because I like everything in it. I've tried all of them. I think it's gonna be good. I hope my dad will make it. I think he will."
http://www.theperfectpantry.com/2012/11/turkey-and-kale-fried-rice-recipe.html
Turkey and kale fried rice
From the pantry, you'll need: peanut oil, egg, onion, garlic, long-grain white rice (cooked), roasted unsalted peanuts, sesame oil,oyster sauce, low-sodium soy sauce.
Serves 2-3 as a lunch or light supper main dish.
Ingredients
2 tsp peanut oil
1 egg, lightly beaten
1/4 cup chopped onion
1 clove garlic, minced
3 cups chopped kale
1 large portobello mushroom, chopped
3/4 cup diced cooked turkey (or bits of rotisserie chicken)
1-1/2 cups cold cooked rice, any type (I use long-grain white rice)
1 Tbsp sesame oil
2 Tbsp oyster sauce
3 Tbsp low-sodium soy sauce
2-3 tsp roughly chopped roasted unsalted peanuts
Directions
Heat a wok or deep frying pan over high heat. Add the oil and pour in the egg. Let it sit for 10 seconds, then stir-fry to break up the egg into large chunks.
Add the onions and garlic, and stir for 15-20 seconds. Then, add the kale and mushrooms, and stir for 30 seconds.
Break up the cold rice, and stir into the wok. Cook for 1 minute, stirring frequently, and then toss the turkey into the wok.
Add sesame oil, oyster sauce and soy sauce, and stir until well combined. At the last minute, add the peanuts.
Serve hot
From Last week! Rhurbarb Pine from Ames' Mom, Elizabeth in the Pine Class
Let's try this again, but now with Rhubarb straight from Eva's garden!
Rhubarb Strawberry Pie
1 pound fresh strawberries, cleaned and chopped
4-6 Rhubarb stalks, depending on the thickness. Peeled and chopped
Half cup brown sugar
Half cup regular sugar
1 teaspoon cinnamon
1/4 cup corn starch
Mix all the ingredients together and place in your pie crust! Lattice top is best! Before you cover cut a 4 slices of butter on top of the filling.
Pie crust recipe:
2 1/2 cups flour
2 tablespoons sugar
1 teaspoon salt
1 cup of room temperature butter!
4 tablespoons ice water
Mix your dry ingredients together, cut butter and mix in until your dough forms sticky consistent lumps. Add cold water as needed until the mixture is moist but not too sticky. Form into two balls, flatten round and refrigerate for at least an hour.
Let's Share Our Best Recipes!
love Anna and Bohdi