~ This Weeks Menu ~
Start with some red meat (perfect for its juice)–we’ll use Fred Bickford’s
steak and Pete Prentice’s venison–and then slice it thinly. Brown this in a
fairly obscene amount of butter with shallots and mushrooms provided for the
meal from Jim Shea’s Mountain Mushrooms stockpile. Add liberal amounts of salt
and black pepper. To this, slowly mix in a blend of Red Gables Farm yogurt and
sour cream (our old standby from Vermont, Cabot). Lots of sour cream. Season
with a little of this to bring out the good brown flavor from the meat and a
little of that to zip things up a little so that the dish keeps warming you from
the inside. Let it all murgle on a very low heat for a good long while to take
the edge off the cream flavors. Serve over some egg noodles. Eat it right up.
For those who prefer not to partake of meat, wild or not, Ashley will be
creating a vegetarian version using a variety of mushrooms for that essential
brown, full flavor.
Nat and Whiteblack will be back from their world travels (though they’re
currently in Indonesia) on the 17th. Until then, Susan and Kendra have been
keeping our guests, old and young alike, entertained with stories and LOTS of
drawing. Theirs is a fun table to join!
We hope you can eat with us this Thursday at noon. An email or phone call is
appreciated so that we can make enough for all, and as the meals have been
regularly serving 50-60 people, we do need to plan ahead! Hope to see you.
Lianne Prentice
and your friends at The Community School and The Rey Foundation
323-7000
The Farmer’s Table uses the Community School’s licensed kitchen and the bounty from its certified organic farm and many local farmers to benefit those in the Bearcamp Valley looking to supplement their weekly food budget with a healthly, balanced meal.The lunches are available to all community members on a voluntary donation basis. This program also provides a multigenerational social outlet, creating an inviting atmosphere for families with young children, teens, and elders alike. In addition, the project will eventually provide classes on cooking and preserving home-grown food, practices which are becoming lost in our modern culture.
