Field Meals: Menu 5

Preparing a meal for field-side dining is one thing.  Being prepared to serve, eat and clean-up in said field is entirely another.  Here are a few tips on doing just that:

  • Always have a picnic basket stocked with plates, cups, plastic silverware, napkins and a couple garbage bags.  Also include a box of gallon size zip-loc baggies.  Why?  Just in case, someone needs to take something with them, like another burger or cookie for a late night snack.
  • The to-go clam-shell containers are amazing!  I keep a couple in the car at all times.  You never know when a semi will breakdown and the driver can’t get back to the field to eat with the others.
  • Keep plastic, disposable serving spoons at the ready.  You don’t want a good kitchen serving spoon to drop into the corn stalks right at dusk and then be flattened by a tractor.  (Yep, that’s happened.)
  • Pack one cooler of water bottles and single serve milk bottles.  Make one pitcher of lemonade or ice tea.  The water bottles and milk end up going back to the tractors for a late-night drink and the lemonade is served with dinner.
  • Always have a blanket on hand that can be tossed in ditch grass, on a bed of soybean or corn stalks, in the dirt; a blanket that can withstand spills, stains, rips, mud and can sit field-side overnight waiting for the next day’s meal.  (Yep.  That’s happened, too.)

Meal 5: Sweet Potato & Bean Quesadillas, Summer Salsa, Spanish Rice, Chocolate Chip Cookie Bars

Sweet Potato & Bean Quesadillas (From Taste of Home)

  • Sweet potatoes
  • Whole wheat tortillas
  • Black beans (rinsed and drained)
  • Shredded pepper jack cheese
  • Salsa and sour cream

Scrub sweet potatoes.  Pierce several times with a fork. Place on a microwave-safe plate.  Microwave uncovered, on high 7-9 minutes or until tender.  Let cool!!!!  (These are truly HOT potatoes coming out of the microwave.)

Cut each potato lengthwise and scoop out the pulp.  Spread onto one half of the tortilla; top with beans and a handful of cheese.  Fold other half of tortilla over filling.

Heat a griddle of skillet over medium heat. Cook 2-3 minutes on each side until golden brown and cheese is melted.  Serve with a side of salsa and sour cream.

Summer Salsa (from Be A Pot Stirrer)

Best way to use up garden produce.  I made several batches and froze it too.

Spanish Rice (box mix)

Chocolate Chip Cookie Bars (from Nestle)

I think I made this point last year.  When the kids were babies, I gave up making cookies, and anything that was a one and done recipe (i.e. mix it up and pour it in a pan) became my friend.  I didn’t have time to be back and forth in the kitchen waiting for cookies to come out of the oven, preparing another pan, etc.  These famous Nestle Toll house Chocolate Chip Cookies became cookie bars in our house.  Haven’t made them any other way since.

 

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Field Meals: Menu 4

This gallery contains 6 photos.

A meal served field-side serves more than the purpose of eating for energy and nourishment.  It is the one break in their 12 to 14 hour day that requires the crew to stretch and stand, balance a plate, converse with … Continue reading

Flat Aggie: All About Pumpkins

With each Flat Aggie report, I’ll be putting together a list additional resources, websites, recipes, books, and activities.  Use this and farmer math from A Kansas Farm Mom to bring Flat Aggie’s Agmazing Adventures to life! Continue reading

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Flat Aggie Visits The Great Pumpkin Patch

This gallery contains 7 photos.

The Condill family welcomed me with open arms to their Centennial farm, The 200 Acres. The 200 Acres is made up of The Great Pumpkin Patch, The Homestead Bakery and The Homestead Seeds. They take pumpkins all the way from … Continue reading

Field Meals: Menu 3

And the rain came pouring down, but not enough to slow My Farmer.  By noon, the semi was hauling in corn, thus I reluctantly spent the afternoon in the kitchen preparing dinner.  This farmer’s wife doesn’t always greet dinner duty with bells on.

Tonight’s rather simple dinner was delivered and served just as the skies opened up in a twilight rain which effectively sent the farmers home. Continue reading

Field Meals: Menu 2

This time of year every meal is based on what can be harvested from the garden.  Thus sweet potatoes in Meal 1 and for this menu green bell peppers.  The plants have exploded in the past weeks so I decided to use them as an unconventional taco shell. Continue reading

Field Meals: Menu 1

So, it’s begun.  Harvest with its early mornings, late starts, country road traffic jams and field meals.  As I shared last year, serving a hot dinner to our harvest crew is one way we (my mother-in-law, sister-in-law and I) can contribute to this challenging yet rewarding season.  You can find my 2013 menu plans on the  Field Meals page, as well as links to this year’s dinner plans, which may or may not be repeats from the last year.  Of course, many of these meals come with a story, so you’ll be reading those too. Continue reading