Worlds Collide

Tuesday we trekked into the city to go to the main office to learn more about the organization as a whole and see a cooking class. It was certainly fascinating to hear about the organization and it was great to see everyone's passion and enthusiasm for what they do. It really puts in perspective how much coworkers attitude for their job makes such an impact on everyone else. It is a small team of about 5 women but everyone works so hard and so much gets done! It was nice to see classes done in the city although there won't be much overlap with classes up here since the environment and equipment are just so so different. It certainly gave me confidence to teach classes here and hopefully back in the city when this is finished.

It was weird being in the city with people from my "new life." It really did feel like my lives were colliding and I almost felt uncomfortable. If this is how I feel after a week I'm curious to see what it is like at the end of this program. I already feel I'm going to miss the hard labor.

Yesterday, we had all of the city staff come up to the farm to help plant. We got a lot done and I got to cook lunch for everyone which was a great foray into cooking in the kitchen in our office (garage). I made a caramelized onion frittata with farm fresh eggs, a salad with tango greens (head lettuce), yellow peppers, pickled red onions, and sunflower seeds, and a rhubarb spritzer (recipe below). We also had some stinky cheese and whole grain bread. It was lovely and it was nice to show my culinary skills.

The past few days have definitely given me a perspective on how to do classes here. They are really giving me a lot of leeway as far as the classes go with very little stipulation. My creativity is certainly flowing and I can' t wait to start testing recipes down in the pavilion!

Rhubarb Spritzer

• 1/2 cup sugar
• 1/2 cup water
  
• 1 pound rhubarb, roughly chopped (approximately 8 stalks)
• 2 liter seltzer

Preparation

1.

In a medium saucepan, bring 1/2 cup water, sugar, rhubarb to a boil. Reduce to a simmer and cook until the rhubarb is tender, about 5 minutes. Push through a sieve. Let cool.

2.

Mix syrup with seltzer. Enjoy!