Food Parade of our Weekend

We had a lovely weekend, starting the New Year right.

Start the New Year Right- Saturday Breakfast: Oatmeal with Peanut Butter and Chocolate

Saturday Lunch: Scrambled Eggs with Dried Tomatoes, Garlic and Broken Up Rye Flatbreads.

New Year’s Day Dinner: we wanted to tap into some of the traditions for granting luck to the new year.  Being somewhat from the south, we decided to have a more traditional bean, green, and pork dish. We also wanted to celebrate our local food, to grant ourselves good luck for the rest of our local food challenge.

Preparation for New Years Day Meal: Tiger's Eye Beans

Beans are supposed to symbolize prosperity for the new year, because they swell as they cook.  I chose to use tiger’s eye beans (from our Pioneer Valley Heritage Grain CSA share) because they had lovely circular markings.  Apparently, circular things are lucky, because they symbolize coins, and therefore wealth.  We decided to cook the beans with a smoked ham hock from Stillman’s Meat CSA. Pork is supposed to be lucky because pigs root forward, symbolizing forward or positive motion in the year.

Smoked Ham Hock after cooking in beans- cutting off the meat.

Cornbread made with Mandan Bride Dent Corn

I’m not sure how cornbread is lucky, but it certainly goes well with beans and greens! We used some frozen kale and kohlrabi greens to cook with the beans as they finished up.  Greens symbolize wealth since they are green.

Cornbread, Cooked Beans, Greens, and Ham Hock

That was our New Year’s Eve main dish.  The next thing was dessert.  We decided to use frozen peaches to make a crisp, because circular fruit is regarded as lucky, because it symbolizes coins, and the circularity of the year.

Frozen Peaches awaiting baking.

Peach Crisp with oats

That was our local, lucky New Year’s Dinner.  Aside from the sugar, and spices, it was all local. We enjoyed the meal, company, and our pets looking forward to a good year ahead of us.

Kitty Lovins for New Year Luck!

Foggy/Misty Sunday Morning

Sunday Breakfast: Cornmeal Custard with cinamon, nutmeg, ginger, maple syrup and dried pear, blackberries, and blueberries.

Sunday: Leftover lucky beans, greens and ham, along with cornbread.

Sunday Dinner: Shredded Carrot and Daikon Radish Salad with Vinegar and Seaweed

Sunday Dinner: Stir-Fired Green Beans and Peppers (from our freezer stores) and Seitan and Onions, all in a yummy asian sauce.

Sunday Dessert: More peach cobbler!

And that was our weekend in food.  I hope everyone else had a lovely first weekend of the year!

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