Visited the farm Sunday as part of the Kids' Day activities, bringing along our goddaughter, Maddie, and her parents (our adopted family), Jim and Jocelyn who drove up from Salem for the day. Even though the day started out a bit cool and overcast, it cleared up and warmed up by the time we arrived, which made for a perfect day to traipse around a farm.
We had a lovely time together, and Chris and Nolan were excellent hosts and guides. They had fun and easy things for Maddie to do and try (she'll be 3 in a few weeks) while handily keeping up with the barrage of questions we threw their way. We also got a chance to meet Camper and his family for part of our tour, and you never saw a cuter kid in a cowboy hat.
I've posted more about it on our website, along with lots of pictures (and if I can get it to work later, a short video) if you want to check it out.
Hey Sharemembers,
Here's what I remember of the original recipe my mom improvised when I was 10ish. It inspired the one Chris posted on this week's blog (It's the other way "that's been delicious").
From the bottom up, in a rectangular (or not) baking dish).
French Lentils (cooked, or soaked overnight or for at least 6-8 hours). I recommend cooking, but don't overcook them (you want them to have texture in the finished dish).
Cheese. Suit to your flavor preferences. Mild and creamy for kids, or strong and pungent if you’re into that). It’s nice for the top of the “lasagna” if the cheese is a melt and brown variety.
Experiment heavily: I remember this recipe from a long time ago, and that it was delicious, but I don’t know all the tricks. ie: what temperature was it baked at in order to get the potatoes and lentils to cook, how many reiterations of these layers did it have? My sense is that as long as there is sufficient moisture in the pan (try using broth for added flavor) you could start with soaked lentils, and raw potatoes and end up with perfection. You’d probably want to bake it covered and at a low temp. 300 for a while, 40 minutes plus? Also try experimenting with seasoning styles; I bet Indian spices, or Black beans and Salsa would make nice variations.
