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FARM TO TABLE: RECIPES FROM INDIAN RIDGE

02 Aug FARM TO TABLE: RECIPES FROM INDIAN RIDGE

Posted at 15:30h in Foodies by
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Editor’s note: For those who may not have known the story, we introduced Indian Ridge Farm & Bakery   at the beginning of the summer season with a recipe from Barclay Daryani, co-owner. You can say “hi” to Barclay and husband Tony every Friday at the Indian Ridge stand at the Telluride Farmers Market. You can join their CSA farm, which now feeds 65 families, online. And we were among the lucky 20 or so who enjoyed an amazing farm to table feast at Indian Ridge on Saturday, July 28. All I can say is when you see Barclay, beg her to make these banquets a regular feature throughout the year. (See related post for our review of the evening.)

It has been a tough year for Broccoli. Generally a cool weather crop, it has struggled with the unusually hot and dry weather we’ve had up until recently.  This is a favorite recipe of ours and would go deliciously well with some “Laid Back” beef from Sajun Folsom. Sajun and his partner Paula are raising grass-fed beef here on Wright’s Mesa. The couple is a part of a growing population of young people interested in sustainable agriculture and the future of food and food production in our country. Paula was an intern of ours here on the farm last year and now works for us as a part-time baker. Two other interns from last year have returned again and are working on the farm again this year.
Our internship program is six months long beginning in April and plays a large role here at Indian Ridge Farm and Bakery. We work side by side with these young folk in the hopes that someday they will be starting their own farms or farm-related endeavors. They help to keep us young and inspired and we couldn’t do what we do without them.

Broccoli with Asian-Style Dressing
(Farmer John’s Cookbook)

1 Medium head broccoli
½ cup rice vinegar
3 tbs. peanut oil
2 tbs. soy sauce
1 tsp. grated fresh ginger
½ tsp. minced garlic
½ tsp. toasted sesame oil
½ tsp. hot chili oil (optional)

Separate the florets from the stalk; break into smaller florets.  Cut the stalk into 1-inch lengths and then into matchstick-size strips.

Place the broccoli in a steamer basket set over 1 ½ inches boiling water and cover.  Steam for 5 minutes. Transfer the broccoli to a bowl.

Combine the remaining ingredients in a small bowl; stir until well combined.  Pour the dressing over the broccoli and mix well.

1 Comment
  • permaculture washington dc
    Posted at 11:13h, 25 January

    In a way, it’s kind of like bribing garden invaders (whether they’re deer, rabbits or insects) with something yummy instead of what you’re trying to
    grow for yourself. estimates that 40% of rivers and streams are unfishable
    and unswimmable and 50% of lakes and ponds are unfishable and unswimmable.
    The weekly Farmers Market becomes a ritual for those seeking wholesome, organic foods
    that promote health through harvest direct from local
    Producers.