What a beautiful warm day in the garden. We saw beautiful caterpillar but I am not sure what kind it is. Perhaps one of you knows! The bees were pollinating the Echinacea flowers, we harvested some new potatoes, lots of greens, cucumbers, Napa cabbage, and gorgeous onions. Oh and the berries are still going. We would love to see you out there to enjoy the bounty and to share the fruits of our labor. Next Saturday we plan on a big work day to dig potatoes and onions and get some replanting done. Would love to see you out there.
The Food at First Crew!
By now, you’ve probably heard that the Meal Program and the Free Market have both moved to our “new home”, at First Christian Church. If you haven’t had a chance to see the new operation, this is the perfect time!
There’s a lot to see – the space where our Guests are able to wait indoors (no more standing in line in the sun or snow!)… the kitchen with a brand new, state-of-the-art dishwasher… the HUGE walk-in cooler and freezer… and more! You can find out what’s been happening with the program, and how “the miracles continue” on a daily and weekly basis.
First Christian Church is right across from the police station, at 611 Clark Ave. Just stop by for a few minutes – you’ll be glad you did!
Hope folks will come out and check out how good our FAF Garden is looking. We had a great group come out from Shawnee Park CRC in Grand Rapids, MI (see their pic) and gave service to FAF, both in terms of cooking as well as gardening work.
A reminder that work days are Tues, Thurs from 5:30-7:30 or Saturday mornings from 9-11. Hope to see you there at Trinity Christian Reformed Church at 3626 Ontario in Ames.
The sustainable agriculture association operates a garden in west Ames for Food at First and organizes the dinner meal on the first Friday of each month. I suspect that the student-organized meals are among the best served at Food at First.
The students harvested rhubarb at my place and made a sauce with caramelized red onions, rhubarb, and balsamic vinegar to go with pork loin. They also made rhubarb crisp. They also got produce from Mustard Seed Farm and their own farm to make what I would call braised kale and a salad.
A friend of mine and I have been providing bread for the meals, using Iowa grains. This time, Jonah made sourdough bread with wheat flour and corn meal. I made dill bread with eggs from my chicken flock and dill weed that I harvested from my garden just minutes before preparing the bread. Here the link to the recipe.
Jonah and I always stay and eat with the group and the guests. At the last minute, I invited the young man, who has been providing horticulture help at my place, and two of my neighbors to come to the meal.
It was a great time. Awesome menu and fine camaraderie. At least some members of the student group know their efforts are a compromise. They make the best of using surplus, conventional produce (such as I assume the pork was) donated by retail stores and probably not the first choice of food for many of us. But they also use as much as they can of produce that they grow or glean. And they know how to create great menus and cook wonderful food. It is fun to be a part of their effort and to get to know the many people at the meal.
If you are in Ames sometime on a Friday evening, come join us for dinner around 5:30 pm.