Idaho, Day 2, Wednesday (9/14/11)

What. A. Day!

I have gone back to my Southern roots and have loved it!! I am indeed a country mouse.

For the sake of time (my bedtime that is), I'll describe what we did then post pictures at the bottom (and they will probably be backwards/out of chronological order).

Today, we started out at the farm harvesting vegetables (for you city people, that basically means "picking" the vegetables from the garden and putting them in the wheelbarrow). The fresh veggies were beautiful! We tasted many right from the plant including raspberries, tomatoes, basil, and mustard greens. We picked mustard greens, tomatoes, and basil for use and sale. We washed the vegetables and packaged them to take with us to the kitchen.

The kitchen was a whirlwind! We were prepping for a Wednesday night dinner called Wonderful Wednesday. On these nights, the community is invited to come have dinner prepared by the refugees who are in the culinary training for a small cost. It also provides an opportunity to share about CCG (Create Common Good). We also prepped food to sell at the farm stand and for the harvest festival on Sunday.

In the kitchen, we:

• chopped vegetables
• made mustard green pesto
• canned salsa to sell

We got there in time to see Brent (chef) teaching some of the refugees to prepare food. It was beautiful to watch how patient he is and and depth of his love, dedication, and giftedness for teaching.

For lunch, we had some of the mustard green pesto we made with pasta, fresh vegetables from the garden (red tomatoes and yellow zebra tomatoes) as well as this to-die-for potato bread that Brent makes. It was so fun to eat what we saw growing and harvested earlier the same morning!! No Ralph's or Albertsons needed!

We stayed for Wonderful Wednesday dinner. Several of the refugees were there to assist in serving. The taste was simply unbelievable. The pictures won't do it justice.


The meringue....soooooooooooooo delish!


our dinner for Wonderful Wednesday: vegetables, pork (apricot and fig, braised) + the "to die for" potato bread topped with onion con fit


Christy & Angie (who picked us up from the airport)


the church set-up for Wonderful Wednesday


staff with the just-finished meringues


finished mustard green pesto


canned salsa verde (before the canning process) to sale


canning


the potato bread


fresh tomatoes


pasta with fresh mustard greens pesto (made by us!)


making meringues


chopped mustard greens before going into the blender for processing/pesto


the tomatoes we picked.
Aren't they beautiful?!


freshly picked basil




staff bundling herbs


tomatillos


nerd.


Sammy washed vegetables from the garden




harvesting...