The Dainty Dot

One day down in the Homegrown Food Challenge, and it went quite well. A local eatery and leftovers – we eased into it. Nothing wrong with that. Day 2, as I promised, was much more exciting.

Chopping a head off a fish-type of exciting.

But, alas, I’m getting ahead of myself. Let’s begin at the beginning.

DAY 2

Breakfast:

More coffee from our favorite local coffee roaster, Flat Black Coffee Company, with the Maine’s Own Organic Milk.

More Stonyfield plain yogurt with half a local apple, Topsfield-produced honey and an Effie’s Oatcake crumbled on top. Hey, they’re a local company. It counts. And I’m inspired to make my own oatcakes now.

Lunch:

A big ol’ salad using:

• lettuce and red pepper from the farmers market
• a homegrown carrot
• a local apple
• a boiled egg – the eggs are local
• homemade salad dressing – just something I whipped up, no biggie
• my very own and awesomely tasty pickled beets. That’s right, pickled beets on a salad. It was awesome.
• some shavings from a homegrown head of red cabbage

Filling and tasty. I washed that down with some home brewed iced tea.

Jennifer had the rest of the leftover pasta and a local apple.

Dinner:

This is where the fish head comes in. Or I should say, where the fish head comes off. Realizing there was way too much to say about last night’s dinner, I posted about the fish and side dish separately. (Click on the lick to check out the dish.) On the menu:

Broiled bluefish with smoky mayo and roasted romanesco

• Cape Ann-caught broiled bluefish with a homemade smoky mayo
• Roasted romanesco
• A glass of white wine. Okay, okay, it was Tohu from New Zealand. BUT, it had been opened a few days earlier ans was in the fridge. That counts as a leftover, right?
• I may or may not have had a handful (or two) of kettle corn purchased at the Topsfield Fair. It was popped on site! That’s local, right?

Day 3 is already two-thirds complete, and I’m happy to say we are both still on track with this Challenge. Tonight’s dinner is just an hour away. Grilled pizza is always a fun thing to make.

Tagged: bluefish, romanesco, salad