It was a drizzly day and so we packed up from the farm early. But us farm interns don’t just dilly –dally around when we’ve got some time off, we get BUSY! Weybridge kitchen was a flurry of activity in the afternoon. We had so many strawberries from the garden and boxes of garlic leftover from the school year: we needed to do some creative stuff.
I think one of the coolest things about having a garden, is that you have to pay attention to seasonal foods. Basically, you get to be inspired by what’s available and freshest. And so today, we were inspired to make roasted garlic, strawberry goat milk ice cream, garlic soup, and strawberry jam. I headed up mission garlic, probably peeling 40 heads of garlic (surprised my hands don’t still smell like it).
There were four of us cooking (luckily our kitchen is nice and spacious) and it was great to cook all together. Food is such a “bringer-together;” for me, and for a lot of people I think, food links people, events, traditions, emotions, families, and friends together. I hope that more people will stop taking meals for granted and really experience them to the fullest, in terms of taste, health, time, talk, and company.
The soup came out amazingly and the jam tastes heavenly (we’re still waiting to see if it sets well). I have yet to try the ice cream (looked great though, and I think we made some Rhubarb compote to go with it. YUM). And the even better thing is, we made plenty of extra for easy, homemade meals during the week.
Other delicious ventures/experiments include:
Peach Mead
Thyme and Fennel Bread
Garlic Scape, Cilantro Pesto Pizza
LOTS OF SALADS
Here’s the link to the Garlic soup recipe – http://www.epicurious.com/recipes/food/views/Roasted-Garlic-Soup-with-Parmesan-Cheese-100669