We heart mutants

hpim5170.jpgA trip to Boggy Creek Farm this morning was supposed to be sort of like Dairy Queen's CSA challenge -- where you get your box of food from the farm and have a bunch of friends over and you cook it all and get really, really drunk.

And it was just like that -- except I was only with one friend (who will be called Wild Ginger), we got to pick everything firsthand, and it was 10:30am. And yes, I know the time of day doesn't stop some people from hittin' the bottle.

Wild Ginger had never been to Boggy Creek farm, and she had expressed interest in going. I usually go to the farm right after class on Wednesday, and I often called Ginger right before I left to invite her to come with me. After doing this about four times unsuccessfully, Ginger had the novel idea of planning to go together. Like, in advance. We agreed to cook lunch afterwards with stuff we got from the farm.

hpim5151.jpgIt was uncommonly windy this afternoon -- with winds of fifty miles per hour. Seriously! Everything was rattling around. Miss Penny, the hen at Boggy Creek who can often be seen hanging around during farm hours (especially near the tofu bin, as it is her favorite food), was nowhere to be seen. Karen (the sweet and always helpful lady who works at Boggy Creek) said it was too windy for her. Apparently the customers found it too windy too, because after a late start we arrived at 11am (2 hours past opening) and there were still salad greens! Boo for the farm but Yay for me, because I love them salad greens.

We bought some purple kohlrabi (pictured), tender fall greens, broccoli, baby white turnips, and red potatoes. Purple kohlrabi is this weird cabbagey thing I bought last week. I bought it because it looked bizarre, and Karen told me to cut up the purple part and saute it, and then saute the greens. My husband was crazy about it. "It reminds me of all the greens I've ever eaten." I thought the purple part was good, but found the greens a tad bitter.

Ginger also bought some mustard greens, which looked awesome. I couldn't resist this mutant yellow bell pepper, and Ginger and I both got excited when we saw mutant potatoes. We picked up some local organic tofu from White Mountain Pure Foods, which according to their website is right down the street. Great, that makes it easy to visit them.
hpim5141.jpgWe also bought some lavender from Texas lavender, which was set up when we came in. I'm not quite sure what I'll do with it yet -- but they had a recipe for a lavender simple syrup that might be yummy for lemonade. Any lavender suggestions?

When we got to Ginger's house we started cooking. Ginger has long been interested in eating local and organic food, and my relatively new Ethicureanism added a new dimension to the conversation as we talked excitedly about holistic herbs, cream of mushroom soup from scratch (I thought Campbell's invented cream of mushroom!), and steaming brocolli stalks. Ginger is definitely into it from a health perspective, but also politically -- she tried to get me to read Fast Food Nation about three years ago, but she confiscated the book when she found it in the back of my car.

I still haven't read it. I know, it's awesome, better than the movie, I'll never eat fast food again. I promise I won't eat fast food until I read it, okay?

I had thought I could just throw together the food we bought, but I ended up chickening out and looking at a recipe. We whipped up a tofu stir-fry with broccoli, kohlrabi, including the greens, celery, ginger, our mutant bell pepper, and some soy sauce, broth, and sherry. We also used some Forbidden Rice, which for some reason I feel deserves to have capital letters. It is a black rice that turns deep purple when cooked. It is supposed to be very high in fiber. I'm almost certain that it is the same black "sticky" rice used for desserts in many Thai restaurants.

hpim5156.jpgAll in all, the meal turned out well -- although I think next time I would use brown rice (for better compatibility with the stir fry) and perhaps marinate the tofu to give it some more flavor. I think the Thai chili pepper Ginger threw in made the meal better than it would have been otherwise. It
gave it quite a kick.

This shopping and cooking type thing would be fun for the weekend farmer's market. We could go in the morning with our friends and everyone can pitch in some food that evening for dinner. It could even be a potluck thing. More importantly, it would be a way to connect with friends and keep healthy -- something we can all use a little more of in our fast-paced lives.

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