Photo Parade of our Weekend

Wowie is it cold outside this morning!  I hope everyone is keeping warm.

Here is the photo parade of our weekend.  Since we already posted about our Wool Day at the Wayland Winter Market already, and we forgot to bring the camera to ONCE in Valhalla, our photoparade is mostly our food.  We will be waiting to see if someone else uploads pictures of the ONCE event and will post linking to it and discussing our experience.

Friday night, we had perhaps the most un-local meal in months.  We really utilized the oranges that my mother sent us, and it was a large ingredient in every dish, even dessert.

The very unlocal part of our meal: Orange Zest from the oranges sent from Florida, Pistachios from my sister in California, pomegranate that we brought back from Florida during the holidays, and cilantro (local) all awaiting the rest of the meal.

Shredded Beet, both red and golden. Quite an astonishing burst of color!

Friday Dinner: Shredded raw beet salad with orange zest, orange juice, olive oil and toasted mustard seeds. To die for salad!

Friday Dinner: Spelt Berries cooked in orange juice, with carrots, with pistachios, orange zest, pomegranate seeds, and cilantro.

 This was really yummy, and a great way to clear out the sad looking pom from our counter.  The recipe idea came from this recipe for Pomegranate, Pistachio and Orange Pilaf, and we substituted spelt for the rice.

Dessert even utilized oranges. Here they are stewing in our cast iron pan.

Dessert was such a cool idea.  We had been enjoying flourless roasted squash based chocolate cake, and we got the idea of making a similar chocolate cake from this Italian recipe by Nigella Lawson by using stewed and blended orange instead of squash.  We ground almonds as well and added them to the batter.  We pretty much followed a similar recipe as we have been before, using cocoa powder, and not much sugar, and they turned out fantastic!  Orangey zingy, sweet, chocolately bitter, almondy mellow crunch…… nom.  Will do again.

Orange, Almond, Chocolate Flourless Cake. Need I say more?

Saturday Breakfast: High protein crepes (egg, milk, a little flour).

Saturday Breakfast: Chopped Oranges and Grapefruit with yogurt. Nom.

Saturday Lunch was leftovers from Friday: Spelt Salad and Beet Salad.

We happened to not document ONCE in Vallhalla, and seemed a little miffed at the camera for it allowing us to forget it.  So, we didn’t document Sunday breakfast or lunch.   Don’t worry, it also wasn’t too exciting.  Breakfast was oatmeal, and lunch was Rutabaga Soup that was leftover from last week.  Sunday’s meal was pretty great though, and so we did document that.

Veggies being chopped for Sunday dinner. Lovely purple carrots taking center stage here. I love that they are deep purple with white rings in the middle.

Lots of root vegetables in the pan to be roasted. Parsnips, carrot, celeriac, potato.

Rye bread dough rising, and awaiting baking.

 I used a recipe recently posted by Diary of a Locavore, with freshly ground rye flour, zorro wheat flour and white winter wheat flour, along with some fresh cornmeal to coat the loaf.  All flours and grains came from the Pioneer Valley Grain CSA, which I also believe is where Diary of a Locavore gets her grain.

The rye bread after baking. I have to say that it turned out lovely.

Sunday Dinner: French Winter Vegetable Salad with Goat Tomme Cheese from West River Creamery, and freshly baked Rye Bread.

The French winter vegetable salad served over greens, garnished with watermelon radish.

It was a recipe from our friend, Magda, who said it was a family recipe.  We trust Magda’s family, and Magda for that matter on food, her father was a french chef for a while… The winter salad was delish!  A wonderful fresh way to utilize some of winter’s bounty.  Thanks for the recipe, Magda!

Magda’s Winter Bounty Salad

  • Frozen peas
  • 1 Parsnip
  • 3 carrots
  • 2 big red potatoes
  • 1/4ish of an apple
  • 1/4 of an onion
  • couple spoons of mayo
  • a spoon or two of mustard (dijon is best, add more if you like acidity)
  • one celery stalk (we used half a celeriac)
  • 1 pickle (two or three if you like the acidity)
  • 3 hard boiled eggs
  • salt and pepper to taste
  1. Cook the root vegetables until just done.  You want them to be al dante, not mushy.  We roasted ours after cutting them up into chunks, but you can also steam/boil them whole, cool and chop them.
  2. Throw the cooked chopped vegetables in a bowl.  Chop and add the apple, onion, celery and pickle. 
  3. Add the mustard and mayo, season to taste.  Add the eggs and frozen peas last and mix it all together gently.

This scales up really well, and tastes really good the second day when all of the flavors have blended.  If you are taking the salad to a party, add the peas t the last minute for fresh tasting peas.

More bread pictures. Because I used the zorro wheat, which Ben of Wheatberry tells me is the best for making bread, this loaf came out beautifully. Though it was still a tad undone in the middle, making me really wonder if I need to get pizza stones to keep the temperature high and even for my breads.....

Fitzwilliam asking if there was any meat in dinner. No, there was not. Sad kitty.

That was our weekend of food.  Tasty and fun. I hope everyone else’s weekend was as much fun.

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7 Responses to Photo Parade of our Weekend

  1. Magda says:

    The salad is actually one of my mom’s few contributions to the kitchen (which I just HAD to credit her, since she gets so little credit in the kitchen ;P) So I call it the Polish salad, and she says it’s a Russian salad (but we all know that she and her sister had to have put a twist on it!)
    Thanks for posting and I’m glad you liked it!

    • Hi Magda,

      Good to know that it’s really a Polish Salad! Give your mom our compliments!
      I suppose I should have said in the post “we trust Magda and her family, they’re European and have good taste.” That probably would have summed it up more appropriately.

  2. Leslie says:

    Aw, CUTE sad kitty :).

    I have never liked beets much, but maybe I haven’t given them a fair shake. I’m inclined to give them another try…

    • Oh, do not be fooled by Mr. Fitzwilliam. You see his round but sleek physique. The spoiled little (or should I say rather big) kitty doesn’t have too much to really be sad about in the food department. But sympathy for him is always looked favorably upon. 🙂

      I totally say give beets a chance. A minority of people don’t quite go for them, but I think that they have a good chance of tickling your fancy in some form. If you’d like any recommendations, just let us know. We eat a lot of beet!

  3. Pingback: When Your Roof Needs Shoveled Free of Snow, It is Time For Simple Comfort Food. | The Lovely Locavore Ladies of Boston

  4. lorraine says:

    I have to agree that your loaf of bread is very lovely. It is perhaps the best looking bread you have shown in your blog. I think your bread making skills have really improved over this year of eating local. I love that your photos include information about the recipes, as you often use ingredients in untraditional ways.

    • Hi Lorraine,

      Thanks for the compliments! I have to say I have learned a lot about bread making over this year. I will be honest, I have made plenty of mistakes (more like dense bread)…. but for the most part, a lot of my learning has been about the flours I use. Once I came to understand that for bread I had to utilize the higher gluten wheat flours (only Hard Red Winter Wheat and Zorro Wheat from our CSA) bread making has finally become magical. I suppose that knowing the sources of your food AND their properties is what this is all about.

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