I’ve recently started volunteering at a local organic farm near me, Fair Weather Farm and love being so directly involved in aiding the local food movement. It’s amazing to be out on the farm breaking up the ground, pulling weeds, and planting a variety of vegetables, fruits, and herbs. So far I’ve helped plant potatoes and strawberries. I’ve harvested kale, red lettuce and help put the CSA shares together for pick up.
Nancy, who owns the farm, and her husband Randell work right along side the volunteers making certain that we are provided with all the instruction we need, answering our never ending questions, and even pouring us a hospitable cup of tea at break time! I’ve only been volunteering for a few weeks now but Nancy and Randell already seem like family friends I’ve known forever, that’s just the sort of neighbors they are. Shannon is their right hand lady and she eagerly welcomes everyone in with cheerful tours about the farm, organizing the volunteers and CSA work shares as well as hosting a monthly Uncorked Paint Nite. Together the three of them are building something at Fair Weather Farm that I am so excited to be a part of!
Needless to say, it’s immeasurably rewarding to have the sacred knowledge of planting and farming passed on to me so openly and with such warm, friendly smiles. I’ve only just begun to peel back the multitude of layers of the farm and sustainable living and I’m so hungry for more! If you live in or near Cecil County, don’t miss everything Fair Weather Farm has to offer you and your family! If you don’t live in the area, look up a local farm near you and go play in some dirt! Afterwards, go home and build an amazingly delicious salad like the one below with crisp Buffalo fried tofu, FWF Spring salad mix, and tomato Ranch dressing.
FWF Spring Salad Mix
FWF Asparagus, sliced on the bias
FWF Radishes, sliced (note: remove the edible radish leaves and add them to your salad!)
FWF Chives, thinly sliced
1 cup Organic frozen Peas and Corn, thawed
1 fresh Tomato, diced
1-2 Tablespoons Organic Ranch Dressing (or dressing of your choice)
Thoroughly wash salad mix and vegetables, I use a salad spinner. Once rinsed, toss salad with chopped veggies and dress lightly with Ranch (or dressing of your choice). Top with Crisp Buffalo Fried Tofu and additional dressing if desired. I like to add my chopped tomatoes to my dressing in a mixing bowl for at least half and hour to impart a refreshing tomato flavor. Also feel free to omit the tofu or replace with a protein of your choice if desired.
Crisp Buffalo Fried Tofu
1 pkg Organic, GMO Free Tofu
4 tablespoons Tabasco or Frank’s Red Hot Sauce
1 teaspoon Smoked Paprika
1/2 teaspoon Garlic Powder
Salt and Pepper (note: tofu is bland like potatoes and rice so season generously)
1 cup Masa flour
Grapeseed oil, about 1 inch of oil is needed in your skillet to fry the tofu
Freeze the tofu the night before and thaw in the fridge the morning before you plan to fry it. I keep tofu on hand in my freezer at all times. Freezing the tofu gives it a firm, easy to cook with texture that I prefer. If you do not freeze it beforehand, be sure to press as much water out of your tofu as possible before continuing. Open the tofu and drain out all the water. Gently press additional water from tofu. Cut the tofu into bite size squares or any shape that you prefer. Place the tofu in a mixing bowl with the Tabasco, salt, and pepper. In a separate mixing bowl add the Masa flour, additional salt, garlic powder and the smoked paprika. Mix well until the seasoning is combined with the Masa flour. After the tofu has marinaded in the Tabasco at least 30 minutes, add enough Grapeseed oil to a cast iron skillet (or your favorite frying pan) and heat over medium/high heat until the oil is shimmering. Toss the tofu in the Masa flour until well coated. Fry the tofu in batches until all sides are golden and crisp. Set on paper towels to absorb additional oil and salt as needed. Once cooled slightly, top your FWF Spring Dinner Salad with the tofu and enjoy!