I don’t really care for salad–well, lettuce to be precise. It’s a summer food and even in the summer, it’s not my favorite. I like green vegetables that you can cook (like escarole, kale, Swiss chard). But, at this point of the year, I am so jonesin’ for fresh greens that I’m willing to eat a cold meal!
baked acorn squash, from Waldingfield Farm, mashed with butter (from Smyth’s Trinity in Enfield) and maple syrup (from Bluestone Farm), cinnamon from out there somewhere
Ox Hollow and Two Guys are at the Wholesome Wave market in Fairfield every Saturday. And if you’re looking for something special for your Valentine, Lisa of Goatboy Soap has some gift sets with adorable heart shaped bars.
Slightly embarrassing and utterly lazy, my local meal of the week was curried lamb stew over rice. The stew was prepared and frozen by Sankow’s Beaver Brook with carrots, potatoes, eggplant, and an assortment of spices. The rice was from, umm (mumble, mumble) Carolina. Picture? You’re kidding, right?
This week’s local meal was homemade fettuccine with lentils and shaved cheese.
the fettuccine was homemade using soft spring wheat (from Wild Hive Farm), an egg (from Ox Hollow Farm) and olive oil and salt from out there.
the dried lentils came from the organic bulk container at the natural foods store (not local) and were cooked with carrots and celeriac (from Riverbank Farm) and local garlic.
Truth be known, soft spring wheat isn’t the best for pasta; it’s good for cakes and cookies. I do have red hard winter wheat, but only the whole wheat variety, which is not my favorite pasta flavor. What I really like is semolina pasta but I do not have a local source for durum wheat. So, soft spring wheat pasta it is…not bad, just not world class.
Planting, harvesting, and sharing information about local food