Monthly Archives: June 2014

Farm to Table

Last weekend we had a great weekend. The City Center Market in Cambridge hosted a Farm to Table meal at our farm! Have I mentioned I love food! and farming (or making friends with a farmer) is the best way to eat really well. So we went out to the field and harvested sorrel and mint for our Cambodian chicken salad (we had boiled and shredded one or our chickens the night before). We harvested strawberries for strawberry shortcake and I made a French chocolate mousse  using our eggs. Here are some pictures from the day thanks to Channa from City Center Market.



Here is my version of Cambodian Chicken Salad

2 cups chopped cabbage
1/2 cup chopped sorrel
1/2 cup shredded carrot0
1 small bunch mint, leaves only
1 lb boiled and cooled rice noodles
1 chicken boiled and shredded


1/2 cup water
3 TBSP white vinegar
1/4 cup sugar
3 garlic cloves chopped and fried separately.

Assemble the salad first. Then make the sauce by boiling the water, then added the sugar until it is dissolved, Add the vinegar, turn off the heat and add the garlic. Let sit for about least 20 minutes.

Drizzle over the salad. Call also add chopped green onions.

Seward Co-op Cooking Class

This weekend we had an amazing opportunity–teaching a cooking class at the Seward Co-op. It was such an amazing experience. I love surrounding myself with people who love good food, sharing ideas and recipes and just chatting. Here are some pictures from the event.



Proeun really loves sharing traditional dishes. But one of the things about traditional dishes is teaching people how to eat them. Here I describe how to make an envelope out of the lettuce leaves for the Lok Lac.


Lok Lac (Hot Beef Salad) and Stir-fry pork with collards.


The question came up “how do you get kids to eat vegetables?” Honestly I am not really sure, I guess just have it available and model good eating habits. We are not perfect and sometimes the children reject meals I have made but these are some of their favorite, probably because they are also Proeun and my favorites and we eat them regularly. They cleaned up after the class!

So it was a pretty great day. The co-op was beautiful, especially the kitchen! The people were fun and interesting and it was a pretty great way to spend the morning.

Here are the recipes I wrote for the class. If you are looking for ways to eat greens this summer try these out. They are fun and easy. The stir-fry one can be made using whatever protein and greens you have on hand. These type of recipes are great for seasonal eating.

Lok Lac (beef salad)

1 pound beef thinly sliced
3 garlic cloves crushed
½ tsp salt
1 tsp sugar
1-2 TBSP Oyster sauce
1 onion thinly sliced

For salad:

1 head lettuce
1 tomato in thin wedges
1 cucumber peeled and cut into 2 inch sections then halved and finally thinly sliced
1 green onion prepared as the cucumber

For dipping sauce

4 TBSP lemon juice (about 2 whole lemons)
1 tsp fish sauce
½ -1 tsp ground black pepper fresh is best
salt to taste

Begin by making the meat. Brown the meat in a pan with the oils and a bit of oil to get it started. Add garlic and other seasoning and continue stir-frying until the meat is done. Set aside.

Take the lettuces and separate the leaves. Arrange in a circular pattern on a plate or in a bowl. Layer tomatoes then cucumbers and finally green onions in center of bowl or plate. Pour the hot beef mixture over the top of the salad in a little mound.

For the dipping sauce combine all ingredients.

To eat take a leaf of lettuce. Layer tomato, cucumber, green onion and beef in the middle of the leaf and fold up to make and envelope. Dip in the sauce and enjoy. Eat with rice.


Basic Stir Fry

1 pound thinly sliced meat (pork, beef, chicken, etc.)
2 garlic cloves crushed
1 TBSP Soy Sauce
2 TBSP oyster sauce
1 TBSP corn starch

4 cups chopped greens (water spinach, kale, mustard, etc.) can also mix them.

Begin with the meat, brown the meat with a bit of oil, when well browned add the seasoning. When almost done add the greens. Some will take very little cooking time so watch them or they will turn to mush. Stir and cook until wilted to desired texture. You can add one more TBSP of oyster sauce or soy sauce to taste if not the desired taste.

Eat over rice or add some cooked noodles and a bit more sauce for Lo mein.



A 4H type of summer

This is our third year in 4H and we are finally starting to get the hang of it. The children and I have planned out their fair projects early and many of them are already completed. While Two is old enough to bring an animal to the fair we decided to wait till next year when Avril will be ready as well. So this year Two is working on dog training with his lab Jack. It is going quite well and Jack loves Two so much you can see how eager he is to please.

But during the dog training what to do with the other children. Luckily the training is held at a park. Not a fancy dancy park with the newest equipment but and exploring type of park. It has been great watching the children explore and learn.




Normally I am a homebody and hate to leave but there is something to be said at the quietness of an evening at the park with nothing pressing on your schedule and just being. I wouldn’t have thought that 4H would give that to me but it has. So thankful to be part of it. You can find out more about joining here.