Laura over at (not so) Urban Hennery is continuing the Dark Days Eat Local Challenge tradition. The rules are to cook one meal each week featuring SOLE (sustainable, organic, local, ethical) ingredients and write about it on your blog. We set our own food zones and exceptions.Weekly recaps by group are posted over at (not [...]
Posts under ‘Connecticut’
Sport Hill Farm 2011 CSA – Week 21
This is the last week. Here’s the bounty from week 21 of my Sport Hill Farm CSA: 2 acorn squash 1 butternut squash 1-2 spaghetti squash 1 orange cauliflower 1 bag of salad mix 1 bag of sweet potatoes 1 bag of bok choy 4 peppers, one of each color This was a fabulous CSA [...]
Sport Hill Farm 2011 CSA – Week 17
In a series with two week 11s, you can skip week 16! Here’s the bounty from week 17 of my Sport Hill Farm CSA: 1 bag of green beans 1 bag of potatoes 1 watermelon 1 eggplant 2 leeks 2 tomatoes 3 peppers 1 zucchini 1 bunch of kale Looking forward to some more camponata, [...]
Sport Hill Farm 2011 CSA – Week 10
Here’s the bounty from week 10 of my Sport Hill Farm CSA: 1 dozen ears of corn 1 bag of cherry tomatoes 1 head of cabbage 1 bunch of kale 4 red tomatoes 2 yellow tomatoes 1 cucumber 1 bag of onions and garlic 4 squash From the outset, I put by 10 ears of [...]
To market, to market
The Bethel Farmer’s Market may have started out low key, but it’s picking up in week two—a few more vendors and a lot more fun this week. The Maple Bank Farm folks are definitely the ringleaders of the jocularity. Daffodil Hill Growers grew the first hot peppers I’ve seen at the markets this season (thanks [...]
Sport Hill Farm 2011 CSA – Week 5
My farmer, her helpers, and the Earth were very busy this week. Here’s this week’s bounty from my Sport Hill Farm CSA: 1 bag of beets 1 bunch of Swiss chard 1 head of escarole 1 head of lettuce 1 bag of broccoli 1 [big] zucchini 1 summer squash 1 head of bok choy 1 [...]
More local Red Fife wheat trials
As I mentioned, Lisa gave me some heirloom Connecticut Red Fife wheat for trials (from Curtis Eck near Kent, CT).I am hardly a baker and Lisa might have gotten more professional results asking Kaela. Still, I am an eater and a darn good one at that. So far, I’ve tried a pie crust and made [...]
Eat Local CT Challenge Week 3
For Sport Hill Farm’s Eat Local CT Challenge, I made a broccoli quiche and… Broccoli lettuce soup! The pie crust had a great flavor—my new flour mix is a winning combo. The soup was interesting and tasted mostly like coconut. Sources pie shell Red Fife flour from Curtis Eck (HT Lisa) and Soft White Winter [...]
Escarole and Bean Soup
This week’s CSA share included a huge head of escarole. So this is the real deal, not the pre-season do-something-different-with-lettuce experiment (that worked out better than expected). Fantastic! I love escarole. Thanks for growing it, Patti. (Escarole and Bean soup recipe here.) If the first day of summer means means no more soup for a [...]
Local bread from local wheat
No kidding. Bantam Bread Company is baking what they call Local Loaf. They source the grains from Wild Hive, in NY’s Hudson River Valley (where I get my grains). Bantam‘s Local Loaf is a dense, multi-grain bread with strong rye notes. You can find this bread at their bakery in Litchfield and right here at [...]
