Dinner (mostly) from the Farm

Today is the My Girl’s last day at Farm Camp at Stone Barns Center for Food and Agriculture, and it’s been a good two weeks for both of us. She’s learned about organic foods and composting, gone on hikes, and even prepared a meal in the Blue Hill kitchen. I’ve been able to shop at their amazing Farm Market, drink my weight in iced coffee, and get the sense that all is not bad in a world that create this kind of farm heaven. We’ve been splurging on fresh eggs from the farm, making an amazing egg salad last week and then a frittata (we red and blue flesh potatoes from the farm). Dinner came from the farm last night too.

It was a strange thing to be looking at the little piggies at the Stone Barns farm, knowing we were going to be having ham from there for dinner. I don’t know if I’m good at compartmentalizing or rationalizing: I’m eating dinner that came from the likes of you, little piggy, but it’s not you on my plate. Plus, if I am going to have some pork, how much better to know that the little critters lived a life of trotting around in the woods and rolling in juicy mud.

Once the ham steaks were decided upon (and they’re so easy, you just basically just have to heat them up), I knew that I wanted some kind of apple thing with them. It’s summer and too hot for applesauce, so I decided upon a slaw. My girl and I did this part together: washing the cabbage, fennel, and apple—then slicing them all into thin strips. We made a dressing out of Bittman, which we cut down for our small group: 1/2 C mayonnaise, 2 teaspoons cider vinegar, 1 teaspoon sugar, 1 teaspoon maple syrup. We mixed it all together, making sure we had a nice ratio of veggies and dressing and then let it sit to wilt and mingle in the fridge for an hour.

Evan grilled some more of that delicious light green oval-shaped zucchini they’ve had at Stone Barns, and My Girl whisked up a vinaigrette for the purslane salad, a green I had never heard of until the other day. It’s labeled as both a weed and a “succulent herb” full of good things for the body. It makes a tender and satisfying salad, little bunches of greens like watercress. I got a beautiful bag at the farm market when I picked up my girl from camp, but I’m afraid it’s the same vigorous plant that I’ve trying to weed out of our raised flower bed.

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