In October of 2003 I literally rolled into Oklahoma with all my worldly belongings in a bright yellow Penske truck. I had all the hopes and dreams of someone embarking [...]]]> Guilford Gardens (This is a link to a video featuring Kamala Gamble, done by Jonathan Stranger, Executive Chef at Ludivine in Oklahoma City.)

In October of 2003 I literally rolled into Oklahoma with all my worldly belongings in a bright yellow Penske truck. I had all the hopes and dreams of someone embarking on a new exciting life. From restaurant girl in Seattle to Oklahoma farmer. How I ever thought this transition was going to be an easy one tells you right there what lay inside me is a combination of optimism, blindness, with a pinch or two of delusions of grandeur to finish it off. It’s not like I had the normal delusions of an easy life. I knew farming would be difficult work but unknowingly I had placed myself in a living situation that had lots of problems. It wasn’t a good fit by any stretch of the imagination.

Within the first few weeks I knew deep inside I had made a mistake. I wanted to pack up that u-haul and git the heck out of dodge, back to Seattle into the loving arms of my family, but I didn’t have that either. My family was a little pissed at me for moving to Oklahoma in the first place. What was I going to go back to? The restaurant sold, my house sold. I would have to start over completely. I was really in a pickle. I decided I would have to tough it out. So I just got depressed. Until I met Kamala Gamble.

I can’t remember if it was spring or summer but I was introduced to Kam at her home and urban farm in Oklahoma City and my life took a dramatic turn. Kam was so full of light! So full of energy and energy and energy! Her home was magnificent! Her back yard at that time was about a half acre in beautiful vegetable gardens. Kam herself was a chef and offered cooking classes in her delightful kitchen, she catered and also showed up at the farmers market each Saturday morning. She was dedicated and right in the storm of the local foods movement and  Kam showed me the possibilities here in Oklahoma, that there was something other than dust-bowl depression and darkness which was the current situation of my life at that time. I clung to Kam. I started working with her whenever I could. With Kam’s help I regained some confidence I had lost. I came to see I could make a life here.

I can honestly say with complete confidence if I had not met Kam, you wouldn’t be reading this post or coming to dinners at Living Kitchen. I would have, months after moving here, packed up and moved back. But Kam opened up the window and my optimism and dreams came rushing in. Eventually I did get out of the bad situation I was in and started building my life again. It hasn’t been easy, but then neither is anything that’s worth something. I fought for my life. I fought through depression and sadness and a bad break-up, because there were enough people like Kam in my life who gave me the support and encouragement I needed.

Through the almost nine years I’ve lived here, every year gets better. I get better at what I’m doing and that dark time gets farther and farther away. I have always been so grateful for Kam coming into my life and being such a profound inspiration to me. Having her here at the farm to be a guest chef this Friday is so exciting but I have to admit I’m nervous too. Both of our lives have changed in dramatic ways for the better. It will be such a treat to see Kam at the farm and rejoice in this fabulous reunion. I owe her so much. She has been one of the most influential people in my life.

CSA members are flush with eggs these days. All of our 200 hens are giving us around eight to ten dozen a day! So as promised from our last CSA pick up, here is a very simple and delicious souflet recipe. It’s inspired by my favorite cookbook author Deborah Madison. I added my [...]]]>

CSA members are flush with eggs these days. All of our 200 hens are giving us around eight to ten dozen a day! So as promised from our last CSA pick up, here is a very simple and delicious souflet recipe. It’s inspired by my favorite cookbook author Deborah Madison. I added my own farmy twist of goat cheese and anything else I might have on hand from the garden. This is worth trying. It takes about 12 minutes prep time and 20 minutes in the oven.

The ingredients for the CSA souflet

6 eggs separated

1 cup cream

a couple of spring onions sliced thin whites and greens

1 tablespoon butter

2 tablespoons (heaping) goat cheese (flavor of the week)

salt pinch or two

1 tablespoon Dijon mustard

how:

Okay you’ll need a oven proof baking dish or a large souflet dish. Butter it real good!

Preheat oven to 375.

Beat the egg whites with a pinch of salt to fairly stiff peaks.

,

In a medium sauce pan, melt butter, add the spring onions and cook just until they wilt, then add the cream and the mustard and mix well. Turn heat up to high and boil the cream until it starts to get thick, then remove from the heat. Whisk in the egg yolks one at a time, incorporating well.

Now fold the egg whites into the the cream mixture. Gently mix well. 

Now pour this mixture into your souflet dish.

Say a small heartfelt prayer and pop this baby in the oven. (gently)

Remove and serve immediately, well after its done cooking and enjoy!

Can I just say this is a go-to meal for Linda and me. We usually will throw a pot of lentils on, braise whatever greens we have or just have a big salad and its a great simple healthy meal. I hope you enjoy!

Last week was our asparagus dinner, yup six courses of asparagus! well okay not quite six we left asparagus out of the dessert course and the ice. The asparagus was grown by Mike and Emily (three springs farm) I have never planted asparagus here or any place I’ve ever lived only because I suppose I’m never [...]]]>  

Last week was our asparagus dinner, yup six courses of asparagus! well okay not quite six we left asparagus out of the dessert course and the ice. The asparagus was grown by Mike and Emily (three springs farm) I have never planted asparagus here or any place I’ve ever lived only because I suppose I’m never sure where I’m going to be when its ready to be harvested.  It makes me a little sad sometimes because I don’t seem to have enough faith that I’ll be able to stay in one place long enough, but I’ve been here now for three years, I could have been harvesting asparagus by now. But for now Mike and Emily can share theirs with us. I might consider taking a chance next season and planting some.

Asparagus dinner

 Asparagus custards baked in shell,  asparagus baba ganoush, homemade cracker

 Savory Asparagus cannoli

Moroccan grilled asparagus ribbon salad with sweet and sour onions and poached egg, truffle oil,

farmstead feta cheese.

 Strawberry citrus ice

 Asparagus and vegetable tagine with cous cous,

 Strawberry semifredo

This was the Tagine, A saffron coconut broth with cous cous, new potatoes, sweet turnips and asparagus. We made a mini flat bread for sopping up the juice.  Super clean flavors the asparagus really popped! and it would appear that I didn’t take any other photos, I’ll check with Jennifer (sous chef) see if she managed to get any.

The ribbon salad was my favorite. A bit time consuming, each asparagus was shaved with a sharp vegetable peeler, tossed with a little olive oil and then tossed on a smokin’ hot grill pan. then sprinkled with some Moroccan spices, it was arranged on the plate with the center exposed for the pickled onions whereabouts a poached egg was placed., sprinkled with a little Hawaiian sea salt and then drizzled with truffle oil, oh, oh and lets not forget the farmstead feta we crumbled over the top. I have to say the flavor combinations of that smokey asparagus, the agridulce onions with the truffle oil and feta made me smile…that kind of smile of true happiness.

Oh and my gosh strawberries are already in season! I went out to Three Springs to pick up the asparagus and we just decided to harvest and eat strawberries that were ripe for the pickin’ . Oh it was a beautiful morning! so it seemed only natural to have strawberries for the dessert. Also, we are in over our head now with egg production all 200 hens are popping eggs out faster than we can sell or eat them and milk production has started so Strawberry semifreddo just made a whole lot of sense. I love when the world makes sense to me, That’s why I try not to leave the farm.

Next up is the strawberry dinner, All three dinners are sold out! I’m not really a dessert person but I was looking through an old issue of Art Culinare and saw chocolate enchiladas its like ganache wrapped in a corn husk and chilled, I figured I would make the chocolate from cocoa beans (i’ve never done that before ) and serve with of course strawberries in some form or another. Should be an adventure. Natures supply in Stillwater sells the organic  free trade cocoa beans! as far as the rest of the menu goes I’m studying the field to see what will be ready to harvest. Arugula is looking mighty good. but strawberries and arugula is so 2008. I’ll keep you posted.

]]> http://www.livingkitchenfarmanddairy.com/memories-of-asparagus/feed/ 0 http://www.livingkitchenfarmanddairy.com/csa-omellete/ http://www.livingkitchenfarmanddairy.com/csa-omellete/#comments Thu, 26 Apr 2012 15:02:26 +0000 admin http://www.livingkitchenfarmanddairy.com/?p=456 So, our CSA members recieved their share yesterday and seein’s that we’re all eating just about the same things I thought I would share my breakfast with you…Well at least the recipe part.

So in the share was; some radishes, green onions, and a bag of mixed greens that consisted of baby broccoli rabe, mizuna, [...]]]> So, our CSA members recieved their share yesterday and seein’s that we’re all eating just about the same things I thought I would share my breakfast with you…Well at least the recipe part.

So in the share was; some radishes, green onions, and a bag of mixed greens that consisted of baby broccoli rabe, mizuna, and mustard greens. (Good raw or lightly cooked). Eggs, and we also made some sun- dried tomato chevre, the first cheese of the season since our does kidded two weeks ago.

Many of our CSA members are great cooks but for those who need a little prodding as they scratch their heads looking at this bag of strange green stuff…..this my loves is for you! omellet and be free my friends!

So here is breakfast;

3 eggs beat in a bowl  (just so you know I use 4 eggs cause i’m hungry and have to go out and work in the field all day after this)

3 green onions sliced

1 small handful of that mix, chop it up

pinch of salt and pepper

and of course goat cheese

oh and a little butter, oil or hog lard for the pan

OK, so melt your lard…or your unsaturated vegetable oil or butter, about one tablespoon should do.

add the onions when the butter is melted and pan is starting to get hot

then add them greens

then pour the egg over the bottom of the pan… turn the pan down to low

let er cook for a few minutes, add the cheese lil’ salt and pepper

when most of the egg had firmed up (not so runny) start folding

Viola!

In the time its taken me to write this post the plate you see above is empty. Ugh… time to go cultivate the beet beds.

Here’s what we’re planning for the Found & Foraged Dinner (subject [...]]]> Today is foraging day! We’ll be foraging for things like curly dock, wild garlic, prickly pear cactus and poke, and fishing for some good bass! And who knows what surprises might come from the walk around the farm! Watch the blog for pictures later.

Here’s what we’re planning for the Found & Foraged Dinner (subject to change after the walk around the farm):

Smoked pond-caught bass, pickled poke with wood sorrel aioli, homemade cracker. Prairie sage custards in shell.

Morel and dock frittata with wild garlic

Farm-raised leg of lamb with pot poke greens, smoked cactus pads and fry bread

Take a look now and send us your reservations soon. We’re accepting them now!