Local Meal of the Week (#12)

A couple of Dark Days Eat Local Challenge meals this week-

The first was chicken, potatoes, and kale:

• roasted chicken (from Ox Hollow Farm), prepared with olive oil (from out there), turkey broth (homemade from my thanksgiving turkey and frozen into two-cup packs for meals like this), shallots (from Cherry Grove), Vespers wine (from Jerram Winery in New Hartford), and dried sage and thyme (mine).
• baked potato (from Riverbank Farm) with butter from Trinity Farm in Ensfield.
• sautéed kale (from Two Guys from Woodbridge), prepared with olive oil, turkey broth (see above), and garlic (from Bluestone Farm)

It came out decently, even though I usually don’t roast chicken with a sweet dessert wine; it was the only white wine in the house.

Another meal was veal cutlets and squash au gratin (hat tip to Farm to Philly for an excellent idea).

I prepared the au gratin with a butternut squash (from Waldingfield Farm), an onion (likely from Cherry Grove), butter (from Trinity), flour (from Wild Hive), milk (from Stonewall Dairy), and two kinds of cheese-cow and sheep (from Sankow’s Beaver Brook).

I used veal scallopini, also from Sankow’s Beaver Brook, dipped in Wild Hive flour, then an Ox Hollow Farm egg (a big ‘un), and Ian’s Panko breadcrumbs (Ian is in MA, and I don’t know where he sources his wheat).