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.
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 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.
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.
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.
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
- 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.
- Throw the cooked chopped vegetables in a bowl. Chop and add the apple, onion, celery and pickle.
- 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.
That was our weekend of food. Tasty and fun. I hope everyone else’s weekend was as much fun.