Tastes of Fall

While the younger farmers continued to plant for winter, carrots, cabbage, broccoli, and lettuce, each in their square foot garden,

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another group prepped a salad made to feed everyone, of garden harvested pumpkin, acorn squash, broccoli, chives, mint, lavender flowers, arugula and a dressing of balsamic vinegar, olive oil, salt and pepper.

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To this mixture we added black Korean rice that I had cooked at home and brought along for the mix, for experiencing a mix of textures, aesthetics in a bowl and combinations of cultures and taste in the mouth.

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The reactions were many and varied. From ‘eeww’ to ‘can i have more’, ‘im going to puke’, and after much noise, “maybe we need less vinegar, maybe more salt, maybe more rice, no chives, ………” on and on the maybe more or less of this, with recipe written, notes taken and textures, smells and tastes analyzed, everyone left excited enough to try it at home with their own tweaking formula!

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