CSA Member Spotlight: Pat & Susie from East Jordan

The skin of the earth, the air, the water, the soil, things that lie beneath it … the ecosystem is the only source that we have for all the resources that we use to produce the goods that we want.
— Barry Commoner

Nestled in the Jordan River Valley, now retired, Pat Harrington and Susie Galbraith cherish the clean air and waters still found in Antrim County. Natural resources surround their small farm, where they harvest fallen trees for warmth and share the bountiful harvests from their own improving land as well as those from Bluestem Farm with trusted neighbors and visiting friends. 

They enjoy taking dips in the chilly but still-flowing Jordan River and soaking in their homemade house spa, along with long walks and tractor drives through surrounding woods and open forests, not to mention coming home to extended courses of fresh salads and grilled meats followed by evenings of fine films and good readings aloud at bedtime. (Favorite authors include Jim Harrison and Gloria Whalen.)  Who could ask for more?

Chef Paddy, Master of the Stoves and Woods, prepares meals on the outside grill or in the cabin's small rebuilt kitchen using personal recipes from decades of training in the culinary arts, and through experiences living and working in Japan and California, continues to study in raw food.  

- by Susie Galbraith & Patrick Harrington

Patrick's Ginger Beet Salad

        Serves 4-6

Substitute beets with any root vegetable.  It's great! For additional color, slice some corn from the cob and dot the salad.

2 cups beets, grated
2 tsp ginger, grated
1 Tbsp organic maple syrup, or raw agave
1 Tbsp Nama shoyu    
1 tsp lemon or lime juice, fresh
Mix dressing and toss with beets. Marinate for 20 minutes, minimum. This keeps well and can be made earlier.
OPTIONS: Add 1/4 cup cilantro and/or parsley leaves for contrast. Top with sprouts or use sprouts or greens as a base.

Raw Flaxseed Veggie & Nut Crackers 

Something to look forward to come summertime! 

1 zucchini
2 cups flax seed  (1 cup in coffee grinder, the rest whole)
2 cups nuts (soaked ) and ground (best to do first in processor)
1 cup water
3 stalks celery
4 cloves garlic, pressed or minced
2 tomatoes (Roma are OK, or 1 large slicer) 
1 Tbsp cumin, ground
1 Tbsp basil, dry
2 tsp Celtic sea salt (or Herbamare seasoning or gomashio)
1 Tbsp curry powder
1 onion, coarsely chopped

Mix both flax seeds at the end . Fold in.

Spatula out 1/4 cup of the paste on a teflon dehydrator sheet and sprinkle with gomashio, poppy seeds, or Herbamare, and add a little sprinkle of salt.

Put in the dehydrator on high for 2 hours. Peel away the Teflon and turn.  Put back in dehydrator until halfway done. Take the crackers off the sheet and cut into 2x2" squares. Turn the dehydrator down to 120 and leave them in there overnight.

Yields about 90 crackers.

Chef Patrick's Short List of Recommended Cookbooks

Raw Food Real World - Matthew Kenny and Sarma Melngailis

Living Cuisine - Renee Loux

Living in the Raw - Rose Lee Calabro

Eating without Heating - Sergei and Valya Boutenko

Uncooked - Lyndsay and Patrick Mikanowski

Raw - Charlie Trotter and Roxanne Klein

The Raw Food Primer - Chef Suzanne Alex Ferrara

Wild Fermentation - Sandor Ellis Katz

Dining in the Raw - Rita Romano


Dad’s Own Cookbook - Bob Sloan (A glorious how-to-cook-what-to-cook and why-to-cook, cooking times, kitchen basics, using up leftovers, useful kitchen equipment, food safety and storage and bulk pantry items.) 

Mary BrowerComment