I had a wonderful Christmas and I hope that whatever holiday you celebrate, it was wonderful. Since I don’t host Christmas or Christmas Eve, the week was as non-local as it gets. We’re Italian and there are things we must have and sadly, they don’t grow in Connecticut in the winter! Nonetheless, all of the food I ate (and there was a lot of it) was wonderful.
Steamed broccoli (from the freezer from Waldingfield Farm) with butter (from Trinity Farm)
Canola oil, salt, and pepper from out there.
Y’know, it never gets the attention it deserves in these challenges, but breakfast was oatmeal (from Wild Hive Farm) drizzed with honey (from the apiary of Jerry Soltisiak in Easton, CT) with raw milk from Foxfire Farm.
Beginning with last Sunday (dinner got to the table too late to post):
Roasted chicken (from Ox Hollow Farm) with sage, rosemary, and thyme (from our own garden), white wine from McLaughlin Vineyards, olive oil, chicken stock, salt, and pepper from out there.
Roasted root vegetables: parsnips, carrots, and celeriac (from Riverbank Farm) and purple potatoes (from Waldingfield Farm).
Wednesday was ratatouille with smoked sausages. The ratatouille was made and frozen in the late summer/early fall when eggplant and zucchini were plentiful. The freezer bag says “Entirely Local Except Olive Oil.” Vegetables are predominantly from Waldingfield Farm. The sausages were leftover from last week. I used this ratatouille recipe at Cooking for Engineers — without the mushrooms. (I love the recipes on this site.)
Sorry about the condition of the picture…
Saturday was a pan seared veal chop with miatake mushrooms (previously dried), both from Sankow’s Beaver Brook and sauteed broccoli rabe greens (from the freezer, originally from Waldingfield Farm).
Very happy food week around these parts. (Happy if you like snow too.)
Simple, yet something different. I like that the squash counts as both a vegetable and a carbohydrate. They’re an excellent source of vitamin A and a good source of vitamin C.
I used a fairly robust knife to cut open the squash, then microwaved the wedges until the flesh was fork-tender. I sliced out the flesh and cut that into cubes. On it’s own, Turban squash has the faintest light nutty flavor. With seasonings, it can be anything you want!
There were a few local meals this week, but since the unofficial theme seems to be simple, I’ll share the I-got-home-late-and-wanted-something-light-and-easy meal:
