Adobe bread...

Front table: bread from the cob oven. Second table: bread waiting to be baked. All for graduation dinner.

Fwd: May Term

May Term

It has been a while since I posted, and I hope to catch up. However, I had to get this out there. This May Term, Alex Foster and I taught a class on cooking and consumption. Mostly we talked about fuel sources and how we as a society use them. The gist of it is we built solar ovens, a pit bbq and the final project this cob oven. Also pictured are the first loaves of bread we made. The structure will eventually be covered in adobe and decorated! Thanks to the class for their hard work and for the gifts we will continue to receive from this oven, which Nicole Wolf Camplin gave a tradition Jewish blessing!

Bob Gutwein

College Counselor

Scattergood Friends School

Ph: 319-643-7641

http://scattergoodfood.blogspot.com/ 
http://www.youtube.com/watch?v=dJ_btELFNys

Indian delight

I made tikka masala with lamb shanks from the farm. I used garlic fun the farm as well. On the side I made saag with kale harvested this morning by mark.  What a great meal!

-Bob

Mmmmmmediteranian!

Hummus and naan, rice and lentil pilaf, cookies and kalamata olives! Garlic, turnip, carrots all from the farm!

12 hours later..

Scattergood beef and garlic in this ropa vieja with rice, pinto beans and chocolate chip cookies.

Tomorrow's lunch!

50 pounds of beef going in at midnight. Ropa vieja tomorrow!

Scattergood Meats!

Scattergood  ground pork, ground beef, bacon and turnips in this pasta dish!

More Farm Goodness!

What great stew! Turnips, carrots, garlic and beef from the farm in the stew. A veggie, pesto dipping sauce with farm basil, arugula and broccoli! Also, not pictured Mardi Gras King Cakes courtesy of staff member Catherine From's mother. Thanks!

--
Bob

Faculty Follies!

Every year the faculty at Scattergood puts on a feast of sorts for the students. This usually includes some fun "roasts" of students and quite a bit of scene production. This years follies were "The State Fair" complete with carnies, corndogs and competition. Other than the corndogs, I did spend a lot of time prepping other Scattergood meats to put on sticks. Pictured is teriyaki beef and pork both on sticks.Also, a veggie optin with grilled veggies in a marinade. All the meats were cooked over charcoal. It was a great evening for both students and staff!

Farm produce in January?

That's right! This curry had a bunch of our farm goodness in it: carrot, sweet potato, butternut squash, turnip and garlic! The apples on the side were a curry and cinnamon spiced apple treat.

--
Bob

Oh yeah!

12 hours of cooking, 25 minutes of eating! pot roast with beef from the Scattergood Farm, carrots, garlic also from the farm.The roasts went in at midnight resting in a marinade of liquefied garlic and oil, a dijon rub, big can of tomatoes and some beef stock. As I served them they were falling apart. So good!

Savory stuff...

Chili baked potato bar with Swiss chard and mushrooms. Garlic and Swiss chard from the farm. The chili also had some hidden spaghetti squash (from the farm) that was baked with oil and chili powder.

--
Bob

Cold and snowy...warm and comfy food!

Lamb chops, scalloped potatoes, roasted carrots, bread and cookies. From the farm, lamb chops and garlic!

Fresh harvested greens? In January? Oh yeah!

Caesar salad with greens and garlic from the farm. Tomato and Swiss Chard stoup with the chard and garlic from the farm.

Bagel Making

We made bagels.  Unfortunately, there are no photos of the shaping.  This took place the night before.  They proofed in the refrigerator over night.

This is how they looked in the morning.

Boiling them for about 30 seconds.

Add toppings by dipping them right when they come out of the boiling water.

Served with salmon and veggie cream cheese.  They were perfect!