Food Parade of the Weekend

Let’s Start the Week Right with a Food Parade of the Weekend:

Friday Night Dinner: Roasted Cherry Tomatoes on Fresh Pasta and Arugula

For the CSA this week, we got:  Delicata Squash, Tomatoes, Cherry Tomatoes, Carrots, Beets, Broccoli, Kale, Parsley, Peppers, Summer Squash, and Nectarines and Pears for fruit share.

Saturday Lunch: Whole Wheat-Yogurt Biscuit, Roasted Tomatoes with Hannabels, Roasted Pepper Dip and Honeydew

I think we may be eating tomatoes almost every day still.... and is that a bad thing... no, and aren't they so lovely!

Big Midday Saturday Snack: Nectarines, Pears, Groundcherries, the rest of the Hannabels, and Fiore Di Nonno's Burrata

Saturday Dinner was spent with Jordan and Alex, friends we’ve made through the CSA.  We made a simple meal of salad, homemade whole wheat pasta, roasted tomatoes, with grated Atwel’s Gold cheese from Narragansett Creamery, roasted garlic, and a pistou using just basil, garlic salt and olive oil, and a side of kale chips.

Our table setup, sans people and the rest of the food

Look at the beautiful heirloom tomatoes before roasting them.

Homemade whole wheat pasta using Uppingil's Flour

Kale Chips

I didn’t manage to take a picture of the actual pasta dish.  Alex and Jordan brought really tasty beer from Cape Ann Brewing Co. and their dog, Friedman, who is an adorable black greyhound. Good food, good drink and good company!

Here, Friedman is complementing us on our canned tomatoes

Sunday Breakfast: Whole Wheat and Oatmeal Pancakes with Pears

Sunday Snack: Popcorn- I have no idea if this is locally sourced...... Theresa made it and I don't recall buying local popcorn.... could have been something in the back of our cupboard?

Sunday Lunch: Salad, Roasted Tomatoes on Whole Wheat Basil-Cheese biscuit

Sunday Dinner: Beef Roast from Uppingil Farm Cows, Roasted Beets, Potatoes, Beets and Delicata Squash ( not pictured) along with a roasted garlic sauce for the potatoes- yum!

Sunday was finally a cool enough day to make a Beef Roast- look at its yumminess in our dutch oven with onions and delicious juices!

A mysterious picture of us making kimchi- which I will post more on later.

Sunday Dessert: A marvelously rich Ginger Custard using the fresh ginger from Old Friend's Farm

This dessert was very tasty, but very overpowering (only for extreme ginger lovers). It is novel enough to include the recipe:

Ginger Custard: Serves 2

  • 3/4 cup sugar (it was really sweet, could have cut out some sugar)
  • 2 oz of butter (really buttery, could have reduced butter)
  • 2 eggs
  • 3/4 cup whole milk
  • 1/3 cup of fresh ginger (finely chopped)
  • 1 tsp vanilla
  • 2 tbsp flour

Directions:

  1. Cream butter and sugar
  2. Add Eggs, beating afterwards.
  3. Mix in the rest of the ingredients.
  4. Pour into ramekins
  5. Bake at 350 F with the ramekins in a waterbath (a baking dish with water in it)
  6. Bake until set, still jiggly
  7. Cool until you can’t wait any longer, serve.
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This entry was posted in Desserts, Meat Meals, Recipes, Vegetarian Meals and tagged , , , , , . Bookmark the permalink.

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