Haul of Produce from Copley Farmers Market
So perhaps, switching over to every-other week produce CSA distributions from Red Fire Farm made us have some food security fears. Although we still have a decent amount of produce from our previous Red Fire Farm CSA share, last Friday, I took advantage of having the day free (no distribution) to head over to Copley Square Farmer’s Market to buy some more produce. I firstly bought more shiitake mushrooms to dry and some to save to eat. Also, kale, parsnips, brussels sprouts, fennel, eggplant and a few shallots. Yeah! Copious produce!
On Friday night we made a simple meal of onion soup with dumplings, with salad. I forgot to take a picture, but remembered for dessert.
Friday Dessert: Carmelized Pear with Vanilla Ice Cream from Batch with Chocolate Sauce from Herrell's.
Saturday Breakfast: Veggie Scrambled Eggs with Carrot, Harukai Turnip, and Kale with Shredded Atwell's Gold from Narragansett Creamery.
Haul of Veggies from Morse Farmers Market.
Just in case…. I mean you never know, raccoons may somehow break into our place and ravage our produce supplies. We had to be sure. Just in case. So we stopped at Morse Farmers Market on its last day open 😦 and got a particularly bountiful bunch of produce for the week. Celery, pears, last of heirloom tomatoes, buttercup squash, carrots, cabbage, lettuce, sweet potatoes, and chard.
Last love on fresh tomatoes for the year, look at how lovely, we will miss you. Sigh. But we will do fine with our 40 or so quarts of canned tomatoes :-).
Saturday Lunch: Mozzarella and Tomato Salad with Balsamic Vinegar, and Sauteed Kale with Leftover Dumplings from the night before. Theresa arranged the tomato salad most wonderfully.
The sauteed lacinato kale with our allium infused dumplings.
Saturday Lunch Dessert: Roasted Sweet Potatoes with a little Maple Syrup. YUM. So sweet and creamy.
Saturday Midday Snack: Whole Wheat Pancake with Apples and Roasted Garlic Onion Burrata from Fiore di Nonno.
Saturday Night we went to visit Stephanie and have dinner over at her house. We all cooked together using a pretty local set of ingredients (therefore we counted it at only using 1 slot for the week) that Stephanie had picked up from the Morse Farmers Market.
Saturday Dinner: Starter- Mozzarella, Tomato and Basil Bruschetta with whole wheat baguette.
Saturday Dinner: Breaded and Fried Eggplant
Saturday Dinner: With a Hearty Tomato Sauce.
With Apple Pie/Crumble for Dessert (this is before it was baked).
Laura's Sunday Breakfast: Biscuits with Cheese and Raw Garlic, A Fried Egg and Asian Pear.
For some reason Sunday morning brought Theresa craving pizza, and me craving fried egg.
Theresa's Sunday Breakfast: Biscuit Pizza's: Tomato, garlic, herbs and mozzarella all broiled, with sliced apple.
Sunday Lunch: A Spiced Beet and Carrot Salad (cooked in mustard, sugar and tumeric) over greens with a Tahini, Dukkah, Lemonjuice Dressing, with Zatar Burrata from Fiore Di Nonno. Delish, simply delish.
Sunday Midday Snack: Granola/Crumble topping on top of an Apple, all broiled, served with a yogurt ricotta mix.
Sunday Dinner: A cabbage borscht (cabbage, carrots, potatoes) with homemade meatballs and lemony yogurt garnish. Nice and hearty.
Sunday Dessert: Maple's Spiced Pumpkin Gelato with Fat Toad Farm Caramel and Herrell's Chocolate Sauce to make a very Halloweeney looking dessert.
And that was our weekend of eating. We didn’t do any normal Hallowe’en festivity, since buying candy is not in our local food challenge (or at least not worth the usage of slots for us) and we hoped to not be hated by our neighborhood children by giving out apples. So, we had a nice quiet evening to ourselves.