So, we already showed you last week’s distribution (A lovely haul of produce, I must say), so let’s start this week with our holiday weekend eats:
Saturday Breakfast: Poached Eggs on top of Polenta (left over from Friday's dinner) over greens (not sure if baby mustard or arugula) with a dash of roasted tomato tomatillo salsa
Cider Pressing and Potluck at Red Fire Farm- lots of fun. Will post next post on event.
After arriving home from the farm, we realized that our crockpot chili was still not finished cooking (we had set it on low instead of high) so we ended up eating out. So, two slots were used up for the week.
Sunday Breakfast: Amish Fruit and Nut Bread "french toast" with golden delicious apples
Sunday Lunch: Grilled Ham and Cheese Sandwiches (using Chase Hill Farm Farmstand Cheese, Vermont Ham, and East Baking Company Bread) with our (FINALLY done) black bean and veggie chili
Sunday Dinner: Super Fancy autumn feast (Chicken Butternut Squash and Apple Bolloto, Roasted Cauliflower, and Sauted Pea Tendrils, local white wine with some frozen blackberries in it)
A delicious combination of chicken, butternut squash, apples, wheatberries and apple cider (cooked in a dutch over... yum!)
Roasted Cauliflower and Sauted Pea Tendrils with Garlic and Lemon
We took half of our cider and cooked it down into a concentrated delicious apple syrup and put it in the freezer for later.
Monday Breakfast: We tried this thing. You cook oatmeal, then add dried fruit and spices and lay it out on parchment and let it cool and solidify. Then you cut it. Then you cook it in a pan with some butter. This is before you pan cook it.
This is after cooking it in butter. Delicious, and entirely novel way to eat oatment.
We had gotten a whole lot of extra produce for preserving from Red Fire Farm while out there. Here is a picture of us blanching, drying and freezing cauliflower and broccoli.
Lunch not pictured: It was just leftovers of Sunday’s dinner.
Monday Midday Snack: Chocolate Pancake (using Taza chocolate and our home ground whole wheat flour) served with warmed and spiced apple cider.
Monday Dinner: A little crowded: Roasted eggplant Lasagna, Fresh Tomatoes (rainbow of colors) and Roasted Cauliflower with Apple and Bluecheese
Roasted Eggplant Lasagna, with layers of spinach, tomato, ricotta (from Narragansett Creamery) and the last of our no bake lasagna noodles (how we will miss them and their convenience)
The coolest thing: We got different colors of cauliflower (purple and romanesco-green and spikey) and roasted them, beautiful.
We learned an important leson while trying to make apple cider custard: apple cider curdles milk! I went and made a tiny little ball of cider flavored mozzarella from this... a little odd... but if tweaked, probably really good.
Instead for dessert, we had Upside-Down Apple Cider Ginger Cake in Milk Custard.
Phew! Quite a bit of food!