We tried out a new Farmer’s Market, the Sandy Hook Village Farmer’s Market (Glen Rd). This one’s not restricted to organic farms, although the area’s organic farms are well represented here.
Apologies for not listing all of the items I got from each vendor, but I did not take great notes and the memory isn’t what is used to be. Off the top of my head, green beans, zucchini (and zucchini flowers), and greens were most prevalent.
Today was week two of our CSA with Waldingfield Farm. This week’s bounty was beets, mixed greens, yellow squash, zucchini, and sugar peas.
Our pick-up point is the Sandy Hook Organic Farmer’s Market, where we also got some prepared pesto, fresh mozzarella, and whole wheat flax seed bread. These delectables were made by a company based in Stamford, CT (deepest apologies for not getting their name).
So, with all of that good fresh food in the house, we went out to dinner tonight to Sal E Pepe, our local favorite. Apart from the excellent food and service, Angelo (the owner) makes a point of having local items on the menu.
On Sunday, we invited a friend over to help us plant a tree (a white pine) and enjoy a meal. She ended up getting on the roof and cleaning our gutters! Now that’s a friend!
For dinner, we fed her pork ribs from Ox Hollow, with a curry dry rub, ribeye steak from Stuarts, salad from the numerous greens from Waldingfield, with some slice fennel from Riverbank on top. The dressing was from Waldenfield. We also had spinach from Holbrooks, sauteed with garlic and olive oil and Wave Hill bread. The wine was from McLaughlin’s. She was drinking Mojitos with mint she brought from her own garden.
Tonight was a 95% local meal: – beef tenderloins from Stuarts – Sauteed greens (mustard greens and swiss chard from Waldingfield, garlic scapes from from Holbrook’s, kale from our garden, olive oil, garlic and fennel from the world) – boiled beets from Holbrook’s – water from our well
Delicious, nutritious, and local!
Planting, harvesting, and sharing information about local food