The U-pick field was closed, so it was a short stop in the farm store to choose salad greens, heads of lettuce (thankfully smaller than last week), carrots, a few sweet potatoes, potatoes, parsnips, beets, turnips, onions, leeks, cabbage, delicata squash, peppers, shallots, chard, and stalks of Brussels sprouts. I left my two kohlrabi there. We lugged our heavy bags to the truck and came home.
I started putting stuff away, keeping an eye out for the guy who was supposed to come and film for a documentary about the Mainers Feeding Mainers program run by Good Shepherd Food Bank. When he arrived, I had time to put away the rest of the stuff while he got his equipment ready. I had decided ahead of time that I would make a colcannon inspired dish of potatoes, cabbage, onion, and garlic, so I gathered the stuff and started working. I had washed several of the purple potatoes we'd gotten a few minutes earlier and cut them up, putting them in a pot of water to boil. Then I chopped a red onion and put it in the puddle of oil that was in my cast iron skillet. I chopped up half a head of savoy cabbage and turned on the burner, stirring stuff around with some garlic while he filmed and asked some questions. He seemed surprised when it was done--faster than he thought it would be, I think. I mixed everything together and he asked me to plate it and then have Bill eat a forkful. We kept on talking and sometimes he would ask me to repeat something on camera. He was here for an hour or so, I think.
I hope the documentary will be useful in keeping the Mainers Feeding Mainers program going and expanding. As I understand it, Good Shepherd, the large regional food bank, gets donations and grants that enable them to work with local farmers. They pay the farmers wholesale prices for an agreed upon quantity of food--sometimes farmers have fields that would not get planted, but if they know they've sold the food they can grow in the field, they'll plant. The food goes to smaller food banks and pantries around the state. This helps the farmers, the economies of the communities in which they live, and the people who get incredible local produce. I can't see a down side. Because the New England region is pretty small, this program could be expanded into neighboring states, which would benefit Maine farmers and economies even more. I like the concept, so I was glad I could help out.
We ate the cabbage and potato dish with some leftover chicken for supper last night. I will cook something today--probably pasta and veggies with some hot sausage--and make enough for tomorrow, too since it's soup kitchen day. I'll be making ham and beans for lunch.
|various kinds of cabbage and some turnips donated to MCHPP from a local farm|