Tuesday, November 3, 2015

Green Being Pt. 2

      It's been three years since I stumbled upon Green Being Farm. I was searching for a farm to host my internship where I would have lived and worked for 8 months, but when circumstances wouldn't allow, it I decided to volunteer for a few days instead. That visit was the beginning of what I hope to be a life-long relationship between the owners Tarrah, Nathan and I, and their live-in interns Zak and Franny, as it's become a part of my routine to work there at least twice a year. 

These photos and recipes are from my first visit this year. I opted to sleep in the trailer and cook some meals in it using only a gas powered hot plate and ingredients procured mostly from the farm. However my favourite meals were the ones we made and ate together, because I believe abundance is meaningless unless you can share it! 

The temperature was so hot that week we had to spray down the pigs every hour! These are the kuny kuny's. Green Being is one of the only farms in Canada that has imported the breed from New Zealand.

Zak and Franny's garden where they grow flowers, vegetables and greens for their CSA "Loving Greens".

Dinner is fresh picked!

My bedroom in the trailer.

My little trailer kitchen. There's no water or working appliances, just electricity!

Dinner in the trailer Day 1:
Garlic sausage hot cakes with sautéed greens and soy cherry sauce
2 garlic pork sausages, removed from casing
Half of an onion, diced
Half a head of garlic, diced
3 sprigs of rosemary, minced
1 egg
Olive oil
Salt & pepper

Sauteed greens:
3 leaves of kale, stems removed & chopped
2 leaves swiss chard, chopped
1 garlic clove
Red wine vinegar
Olive oil
Salt & pepper

Soy cherry sauce:
1 handful of sweet red cherries, pitted
Soy sauce

One of the neighbouring farms has a pond where frequent dips are taken to cool down. Here is Zak and Franny after a long, hot day.

We also picked fava beans at the neighbour's farm.

Dinner in the trailer Day 2:
Cider braised lamb shank with pickled scapes
1 grass-fed lamb shank
Half a tall can of dry cider
1 onion, sliced
1 small carrot, sliced
2 potatoes, chopped
Half a head of garlic, sliced
3 bay leaves
3 sprigs of thyme
1 stick of lemon grass, chopped
4 pickled garlic scapes, chopped
Fresh peas for garnish
Olive oil
Salt & pepper

Seeded greens and herbs to be planted.

The most challenging task was bailing three truck loads of hay into the barn, where we hand stacked them on the left. 

Dinner at the house Day 3:
Homemade Labneh with mint and local bread
500ml yogurt, salted and strained overnight
Simply syrup
Lemon juice
Olive oil, cracked black pepper and mint for garnish

Greens & fennel salad
1 head of kale
1 head of romaine
1 fennel bulb, shaved
4 stocks of spring onion, thin sliced
Tarrah's sundried tomato vinaigrette
Fennel fronds for garnish

Mediterranean chicken bake
1 organic chicken, broken down into parts
2 onions, medium dice
5 tomatoes, medium dice
2 small green zucchini, chopped
1 head of garlic, crushed
Half a cup of green olives
Juice from half a lemon
Olive oil
Sugar, salt & pepper
Fresh oregano for garnish

Grilled feta fries with lemon vinaigrette
6-7 potatoes, thin sliced into rounds and blanched
1 bunch of mint, chiffonade
4 stalks of spring onion, sliced
150ml feta, crumbled
Salt & pepper

Lemon vinaigrette
Juice of two lemons
Olive oil
Salt & pepper

The fruit order arrived!

Piripiri Ceasars
Piripiri seasoning
Franks red hot sauce
Extra spicy Motts Clamato caesar mix
Worcestershire sauce
Lemon juice
Pickle juice
Pickle and garlic scape for garnish
Flower stems if you don't have skewers!

Dinner at the house Day 4:
Lamb sliders on Franny's biscuits with fresh tomato & feta sauce
Half pound ground lamb
Half an onion, diced
3 cloves garlic, minced
Olive oil
Fresh mint
Salt & pepper

Feta sauce
Feta, crumbled
Sour cream
Cracked black pepper

Franny and Zak's drying herbs.

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