Photo Parade of our Weekend

Howdy!  Here’s a recap(itulation) of our weekend in photo parade format.  Enjoy!

Root veggies for Friday dinner. Onion, potato, sweet potato, and parsnip.

You know how I talked earlier in the week about using less vegetables, and being okay with it.  Well, I managed to still make a meal for Friday dinner with a decent amount of veg. Turkey vegetable soup with herbed dumplings.   I made turkey stock from the turkey back we used for dinner earlier in the week.  Then I made whole wheat dumpling batter with fresh chives and tarragon, and dried sage.

Turkey Vegetable Soup with Herbed Dumplings. Nom.

Friday Dessert: Strawberry, Blackberry, and Raspberry Buckwheat Cobbler. Served with Vanilla Ice Cream from Batch for dessert.

Saturday Morning Breakfast: Berry Cobbler Leftovers. Good breakfast.

On Saturday we had a most momentous occasion.  We went to the first Amherst Farmer Market!  Yes, we drove out to western mass on the cold and miserable day of this weekend with the prospects of getting the beginning bits of springy goodness.  Yes, it even snowed out there in the morning.

Luckily, many vendors still came out to sell their wares. And oh were we thankful.

Lettuce plants for sale from Twin Oaks Farm. Wow, lettuce....

Atlas Farm's stall. Lots of plants, some greens, and storage vegetables.

Green Garlic from Astarte Farm. Green garlic!!!!!

Old Friends Farm's tent. Storage veggies, greens, calla lilly corms.Carrots and Greens from Prospect Hill Farm.

We made off with some wonderful local food booty and headed over to Wheatberry Cafe for some refreshment.

Tea and Whole Wheat Oat Dried Cherry Scone. Nom!

Also a maple milk steamer (steamed milk with maple syrup) and a sprout sandwich (homemade whole wheat everything bagel with cream cheese, sprouts, carrots, olives. Double nom.

I have to say that every time we get to Wheatberry Cafe, we are always just so amazed by what they do.  Local (grown by the neighbors) grain milled freshly in the store for amazingly tasty bakery concoctions.  High quality, local ingredients for just about everything, just plain good.  While there we also picked up two bran muffins to go, along with some bagels.

Wheatberry bagels. Whole wheat, homemade, appropriately sized, adorable and tasty. Just plain good.

Our Amherst Farmer's Market Loot: Carrots from Prospect Hill Farm, Leeks and micro greens from Old Friends Farm, Blue Potatoes and Spinach from Atlas farm, Chase Hill Farm Cheese (queso viejo, dutch gold, italian grace), over wintered kale, green garlic, sunflower seed sprouts, pea shoots from Astarte Farm, and a lamb shoulder roast from Leyden Farm.

Wowie.  So much goodness.  And greens.. nom.

Over wintered kale. Delicious eaten raw!

Green Garlic! I've been waiting for this for so long!

You’d think that we’d rush to cook these guys up in a flash, but we ended up having leftover turkey soup for lunch, and then we were tired from trekking out to western mass so early that we went out to eat for dinner.  We got sushi and then went home and I made rhubarb bread.

I wanted to use up the rhubarb that we still had frozen from last year to make sure that we can delve into the fresh stuff when it soon arrives.  If you have never gone to the Rhubarb Compendium, I would highly recommend it.  They really love rhubarb, and you know, I can see nothing wrong with that. And they have tons of recipes.  I’m down with that too.

Saturday Dessert: Rhubarb Bread served with Vanilla Ice Cream.

Sunday was Easter and you know, we definitely wanted to celebrate this holiday with appropriately themed food. For breakfast, eggs and baby greens.

Sunday Breakfast: Fried Eggs with Cheese on Mayo slathered WheatBerry Bagels, served over sprouts and decorated with micro greens. Oh divine!

Sunday Lunch was sort of a thrown together meal for myself since I had to work: Greens to munch on, a carrot, some crackers and cheese and a piece of rhubarb bread.

For Easter dinner we put together something very appropriately themed.  Lamb, greens, potatoes.

Not just any potatoes, blue potatoes!

Green Garlic for Rhubarb Sauce for the Lamb.

Massaged Kale Greens.

The finished Lamb Shoulder Roast. It was cooked with a glaze of honey, red currant vinegar and garlic, along with green garlic tops.

The honey with the roast lamb burned and made a lovely smokey sauce.  Unfortunately it was too burnt to use all of it, but I added some to the rhubarb sauce of onion, green garlic, and rhubarb along with more honey and the sauce was nice and complex.

Easter Sunday Dinner: Roasted Lamb with Rhubarb Sauce, Massaged Kale Salad with Red Walnuts and Red Currant Vinegar, Roasted Blue Potatoes served with Pea Shoots. All garnished with lovely micro greens. Amazing. Simply divine Easter meal.

Monday Breakfast: Scrambled Eggs with Spinach and Sun Dried Tomatoes, served with Feta and a bagel.

That was our weekend in food.  Pretty awesome.   I think I’m now hungry after looking at all of it.

So, for this week, we might have another one of those “what will Theresa eat without Laura around?” types of weeks, since I will be leaving to be with family for part of it.  We will see what we get up to before then.

Happy Monday!

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