Warm weather – is it not glorious?!? Rita and Abby have small garden babies popping up everywhere. Our raised bed boxes are made from Tamarack milled at Lester River Sawmill and filled with compost from WLSSD. Baby chard, broccoli, beets, radishes, rhubarb and lettuce have made their appearance.
In the kitchen, we are working on the summer menu. Heather has been looking to Africa for inspiration and we will have something from there for sure.
The cold winter has created a shortage of Lake Superior fish. Barb and Carla went to a seminar in Madison last week about Aquaponics – growing fish and plants with the same water system. It was pretty inspirational. Turns out Michael Mageau from UMD has a system already working in Silver Bay. Lake Ave Café has been using tilapia from there and Whole Foods Co-op is selling their lettuce. This is exciting and something we want to look into more. Tilapia has gotten a bad rap due to some “off” flavors it sometimes carries but the people in Madison told us about a method of resting the fish for three days in salt water before harvesting – gets rid of the chemicals which cause those flavors. In the meantime we are looking into sourcing from Sea to Table. Kirk is working up a fish dish for the summer menu.
Jillian is still in Mexico soaking up the cuisine of Oaxaca. We can’t wait until she returns. We have some new people in the kitchen – Lee, Kurt and Dennis – who are expanding our repertoire. Jackie, Hector and Griggs are knocking out the prep. In general, things are settling down in the kitchen and we are on track for summer madness – Grandma’s right around the corner. Ack!
– Carla Blumberg