Let’s start this week right with a food parade of our weekend.
Our Red Fire Farm Deep Winter CSA Bounty: Carrots, Black Radishes, Cabbage, Spinach, Garlic, Turnip, Sprouts, Frozen Tomatoes, Cheese, Eggs and Apples.
Our Friday Sherman's MArket Loot: Milk, Sofia's Yogurt, Lentils, Atwell's Gold Cheese, Ricotta, Chocolate, and Peanut Butter.
Friday Dinner in the making: Lots of garlic frying in butter. NOM.
Whole Wheat Fresh Pasta
Ricotta with Oregano and Rosemary, and shredded Atwell's Gold Cheese.
Friday's Meal: Garlicky Pasta with Spinach, Herbed Ricotta and Cheese.
Dessert: Maple Walnut Ice Cream from...
Maple Valley, a new local ice cream we found at our WholeFoods.
Saturday Breakfast: Double Blueberry Muffins and Sofia's Yogurt with a healthy helping of honey.
Saturday Morning we went out the last Wayland Winter Market at Russells. Really sad that it is the last one. It was hopping, though.
High Lawn Farm Dairy was there.
Radishes from Winter Moon Farm.
Stone carver (I think there is a more official name for it, but I'm forgetting right now).
More amazing plants at Russells. Man does it feel like spring.
The gal from West River Creamery. One of the many faces I will miss until next year.
Parsnips and Beets from Winter Moon Farm.
Red Fire Farm's Stand was almost cleared out of all their greens by the time we got to the market around 10:30. Pretty popular if you ask me.
Jen from Jen and Pete's Backyard Birds selling meat. Great to stop by and see how her trip went over the winter. Even more exiting to get some pork.
I will miss the community, fun and food from the winter market. Very happy to hear it will be back next year.
Our loot from the market: Kohlrabi, Beets, Salad Greens, Arugula, Cilantro, from Red Fire Farm, Parsnips from Winter Moon Farm, Gorgonzola, Fresh Goat Cheese and Goat Tomme from West River Creamery.
Our Meet loot from Jen and Pete's: Ham Roast, Country Style Ribs, and Smoked Hamhocks
Saturday Lunch: Leftover Garlicky Pasta with Spinach and Herbed Ricotta.
Saturday Dinner in the works: Country Style Pork Ribs being pan seared.
Mr. Fitzwilliam caught being handsome in the sunlight of our living room.
Garlic and Onion to go along with the Ribs, roasted tomatillos and spices all into the crockpot to cook over the afternoon.
Freshly ground cornmeal for cornbread.
My grandmother's limes being put to good use by Theresa for a Caribbean Style Slaw. Nom. Cabbage, carrot, onion, watermelon radish, yogurt, mayo, salt pepper, cilantro and lime juice.
The final Caribbean Slaw.
Roasted Tomatillo Pork Stew with fresh Cornbread, garnished with yogurt and cilantro.
Saturday Dessert: Whole Wheat biscuits toasted with cinnamon and sugar, with taza chocolate.
Sunday Breakfast: A lovely meal Theresa made to help us with Spring Ahead. A poached egg served on a Whole Wheat Biscuit with sprinkled blue cheese, mustard and mayo, served over sprouts. One of my favorite ways to eat sprouts: with egg, bread (like stuff) cheese, mayo and mustard. Nom.
Sunday Lunch: Leftover Tomatillo Pork Stew, Cornbread and Caribbean Slaw.
Sunday Afternoon Project: While I worked the morning Theresa put together our new Ikea kitchen cart, and in the afternoon we put up the new shelves. A whole lot of new space, an area of our kitchen reclaimed, and made beautiful. We were very pleased!
Sunday Dinner in the making: Frozen Corn, Chopped Onions, Smoked Salt and Red Pepper Flakes all to be roasted.
What is this strange slimy concoction?
Our Pickled Okra, ready as a great accompaniment to our meal.
Canned Tomatoes cooking down as we add some of our dried tomatoes to the brew.
Our Yellow Flounder from our new Cape Ann Fresh Catch CSF Season! We picked it up on Saturday at the new Fenway site. Very convenient! The flounder had been coated in salt, pepper, cumin and creole blackened seasonings.
Black radish. Always beautiful. The ones we got from Red Fire Farm are pretty mild.
The accompaniments to our meal: Pickled Okra, Black Radish and Lime.
Sunday Dinner: Spicy Yellow Flounder on Roasted Corn Tomato Soup. The soup has tomato, roasted corn and onion, fresh green onion (the green tops of our growing storage onions) salt and lime juice. So tasty!
I also roasted some kabocha squash that was starting to go bad as we ate dinner. Snacks for the week.
For dessert, we had the rest of the Maple Walnut Ice Cream, which was so good and mapley.
And that was our weekend in food. Glad to be back into the locavore-home-cookery-groove. I hope everyone else had a great weekend!
Your meals always look so tasty! Love the blog!
Thanks for stopping by! If you have any recipes you think we should trry, please let us know. Especially if they include turnips, rutabagas, carrots or potatoes. We have two more months before we can really count on getting fresh greens, so be prepared for lots of root vegetables.
doesnt it always make you think , “why didnt I do this earlier” the new kitchen space looks fabulous
When our cookbook collection started really overflowing the general confines of our cookbook space, we knew it was time for an intervention. With a vague idea and some enthusiasm, we went to Ikea and conquered!
Now to patch the big holes in the wall and paint over the measuring lines…
Everything looks sooo good! Tickled that you found our wonderful Maple Valley Ice Cream! You just missed Maple Bacon Ice Cream season – our new flavor this week is Balsamic Infused Strawberry Rhubarb…
Thanks Laurie! We have certainly enjoyed Maple Valley Ice Cream since our local WholeFoods began to carry it. It is quite lovely! We are totally bummed about missing Maple Bacon Ice Cream, but Balsamic Infused Strawberry Rhubarb…. now that is something to look forward to! Other than the Brighton WholeFoods, what other distributors do you use in the Boston Area?
By the way, we did find the Maple Bacon Ice Cream at our Wholefoods, and man was it good. Looking forward to the next flavor coming in!
Pingback: Hiya! Why don’t I talk about Okra? | The Lovely Locavore Ladies of Boston