Homegrown Food Challenge—Day 3

October 14, 2011 § 1 Comment

Day 3 on the Homegrown Food Challenge and no fish heads were lopped off on this particular day. But the grill did get lit, and that’s always a fun thing. Here’s how our day progressed.

Breakfast:
Starting to look very familiar. Flat Black coffee with Maine’s Own Organic Milk. Stonyfield yogurt with local apple, honey and a crumbled Effie’s oatcake. We’ll get a bit more creative with breakfast on the weekend, no worries.

Lunch:
Jennifer and I both had big salads with local stuff, similar to the one I had for lunch on Day 2. Local lettuce and red pepper, pickled beets, homemade dressing, etc etc. I even made some homemade croutons from homemade bread.

Dinner:
This is where the grill gets lit—finally! We cranked it up for some pizza made with homemade pizza dough. Two pizzas are usually enough to take care of dinner plus give us enough for lunch the following day.

grilled pizza

Pizza #1: Homemade sauce using slightly green homegrown tomatoes (similar to the roasted cherry tomato sauce I make), grilled eggplant (from farmers market) and locally made mozzarella.

grilled pizza

Pizza #2: Homemade pesto using homegrown basil, grilled eggplant, roasted red pepper (from farmers market) and caramelized homegrown leeks.

Can’t have pizza without beer, right? We had some Whale’s Tale Pale Ale from Cisco Brewers on Nantucket. Pretty tasty stuff!

As I am two days behind in posting, I can hint at what awaits you for Day 4: One of the most fabulous creations to ever have been sandwiched between two pieces of bread. Think I over-exaggerate? Oh. No.

Somerville Winter Farmers Market

February 14, 2011 § 1 Comment

The Somerville Winter Farmers Market has been up and active since January 8th, and why haven’t we been before this weekend?? Maybe because we’re South Enders, and making it all the way over the river and through traffic can be rough-going. Or, maybe it’s been the weather. Or … maybe we just didn’t know what we were going to find. With “farmers markets” you just never know what you’re going to get—sometimes it’s not even food-related, you know? Screen-print shirts, artwork—come on, dude.

We’re happy to say we found lots of food-related stuff in the Armory Building, which is a great place to hold an event like this. Not too big that the vendors get lost. Just large enough to encourage a good traffic flow on the floor. And an upstairs space for overflow vendors and chillin’ and listening to the musicians (Rodriguez someoneorother? Good choice).

Considering the heavens have dumped loads of snow upon us all winter, and spring harvests just seem so far off, it was really refreshing to see farmers and their produce. One farm looks like they have a connection with an organic farm down in Florida—they were selling fresh greens and even squashes that were shipped up from there. Do I have a problem with that? Not really. One cannot live by turnips alone all winter.

The Winter Farmers Market is also way more than veggies. Our first purchases, in fact, were unpasteurized apple cider and maple syrup. And there were seafood vendors, pork/beef producers, wineries, cheese makers, bakeries, orchards and prepared foods chefs in the house, as well. Lots to choose from.

All in all, we were happy with the hour we spent shuttling from booth to booth.

Our bounty from the Somerville Winter Farmers Market

Our loot: scallops, two varieties of apples, maple syrup, unpasteurized apple cider, kale, baby spinach, Rainbow Lights Swiss chard, mussels, two kinds of soft cheese (burrata and fresh mozzarella) two kinds of semi-soft cheese (swiss and hardwick stone), and a watermelon radish. I told Jennifer there had to be at least one thing we purchased that we didn’t have experience with—that would be the watermelon radish. Spicy sweet with a gorgeous dark pink coloring inside (the “watermelon” part), we julienned it and put it on a spinach salad with apple slices and goat cheese with a shallot balsamic vinaigrette. That salad accompanied our mussels last night. Yum. Yum. Yum.

Spinach salad with apple, watermelon radish and goat cheese

Spinach salad with apple, watermelon radish and goat cheese

We’ve also already used the rainbow chard, which accompanied Saturday night’s sea bass and mango cous cous.

Sea bass with mango cous cous and rainbow chard

Sea bass with mango cous cous and rainbow chard

The scallops are our Valentine’s Day meal. Can’t wait for that.

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