Food Parade of Our Weekend

Let’s start this week off with some of our weekend food antics:

For our distribution this week:  Leeks, Boc Choy, Green Peppers, Green Tomatoes, Salad Greens, Kabocha Squash, Butternut or hayden acorn winter squash, cabbage, sweet potatoes, and apples.  Exciting!


Friday Dinner: Comfort Food; Cod, Corn, Ham and Potato Chowder, with homemade bread. We let it cook in the crockpot during the day so that we could come home after a chilly distribution and chow down. Not necessarily the prettiest thing to look at.

Saturday Breakfast in the making: A carrot pancake that was just pancooked on one side and broiled on the top to finish it off. It is covered in cinnamon and there are cut apples in the back. I just think it looked so cool, so much more than a pancake.

The finished carrot pancake with apples and maple syrup sweetened and nutmeg spiced Angelito (a cloud like cheese made from yogurt from Narragansett Creamery).

Saturday Lunch: The rest of the fish chowder and a salad of mixed greens, hakurai turnips, apple, and blue cheese (from Great Hill) with Cranberry Balsamic Vinegar

Saturday Mid-day Snack: Asian Pear with Dried Fruit and Nut Bread (Amish)

Theresa made a face with hers!

We went to the Morse School Farmer’s market on Saturday morning and picked up some goodies for an indian curry meal and also picked up a crapload of bosc pears from Stillman’s farm- to eat and to dry.

Lots of delicious bosc pears at attention. I think I got around 15lbs of them!

We also picked up oyster root, or salsify, an odd vegetable (more common in europe) that is sort of a mild potatoey root that has an oyster like flavor.... We have never tried it before... but we'll be making a gratin with it later this week!

Saturday dinner: Fried Green Tomatoes, Sweet Potato Biscuits, Southern Style Kale and Ham, and a roasted kabocha squash, with a yogurt dipping sauce.

Sweet potato biscuits... so cute and delish!

Sunday Breakfast in the making: Apple Pancake

Garnished with cinnamon, apple slices and ground cherries (yes we still have some).

Apple pancake (used apple cider as liquid for pancake) served with fresh apple slices and maple syrup.

Sunday Lunch: More of that ubiquitous salad: Greens, Apple, Turnip, Blue Cheese and Cranberry Balsamic.

Sunday Lunch cont.: Leftover sweet potato biscuits, fried green tomatoes and some pan-warmed ham.


Fried Green tomatoes are tasty, but of course fried.  You can always add them to a stew or mexican dish to replace tomato or tomatillo.  We had bought a lot of green tomatoes at the farm last weekend, so we added our share’s worth to our big pile of green tomatoes.


Sunday Dinner: Indian Curry extravaganza with carrot and radish raita and roti (whole wheat indian pan-cooked biscuit.

Baingan Bartha (Eggplant and Pea Curry), Cauliflower Tomato Curry and Garlicky Scrambled Eggs

Dessert: Broiled Bosc Pear with honey and vanilla ice cream (Batch) with goat milk caramel (Fat Toad Farm) YUM!

Phew!  Quite a bit of cooking and eating this weekend.


This entry was posted in Desserts, Farmer's Markets, Meat Meals, Recipes, Vegetarian Meals and tagged , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

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