There’s a new winter market on Saturdays at the Norfield Grange in Weston. It’s a nice drive, over hill and dale—not the kind you’d take when there’s weather, but a nice drive on nice day. I picked up some veal cutlets from Eaglewood Farms when I went and wanted to make something different, but what? Along comes Steve’s proscuitto and I knew I had to make saltimbocca!
So, here’s my Dark Days Challenge meal #6: Veal Saltimbocca with spinach. I used The Italian Chef’s recipe for Veal Saltimbocca.
Sources:
- veal cutlets from Eagle Wood Farms
- proscuitto from Butcher’s Best
- flour from Wild Hive Farm, Micro Mill and Bakery Cafe
- egg from Rough Cut Ranch, McLaughlin Vineyard’s neighbor
- butter from Ronnybrook
- white wine, a Chardonnay from McLaughlin Vineyards
- sage from my garden
- olive oil from far away
On the side, spinach from Northfordy Farm (prepared and frozen at its peak of ready-to-eat) sauteed with Sport Hill Farm garlic .
I also made a Blueberry Buckle using this recipe (from my sister). I don’t know where she got it, but thank-you, whoever you are. I picked these blueberries over 4th of July weekend with my sister’s children and froze them for that perfect moment—now.
Sources:
- pastry and all-purpose white four from Wild Hive
- butter from Ronnybrook
- blueberries from Maple Bank Farm
- egg from Rough Cut Ranch
- sea salt from Rhode Island
- sugar, baking powder, and cinnamon from far away
Stay warm!