Let’s begin the week right. Here is our weekend photo-parade. We didn’t take a lot of food pictures this weekend, but we went to the Wayland Winter Market Wool Day. So we have a ton of yarn pictures to share.
Prepping for Friday's dinner: Presoaking Ara Kara Beans.
Canned Tomatoes, Garlic and Red Wine in our Crock-Pot.
Celeriac, a benign celery-like-tasting root vegetable that is often baffling. I'm using it instead of celery for our stew.
Everything Assembled in the crock pot for our Vegetarian Crock-Pot Cassoulet. Leek, celeriac, potato, carrot, beans, tomatoes, garlic, red wine, seitan, molasses, rosemary, oregano, thyme, mustard and salt to taste. Nom.
Friday Dinner: Vegetarian Crock-Pot Cassoulet, and a Roasted Beet, Orange Juice (yes, I bet you forgot that we still have oranges sent from my mom in Florida), and Spinach.
All of this week’s food-making enabled us to really clean out the fridge, literally:
We only had some cabbage left by way of produce in the fridge. Don't worry, we have plenty of our canned stuff, as you can see, and we also have stockpiles of root vgetables and winter squash elsewhere, and the Red Fire Farm CSA was on Friday.
Our Red Fire Farm Deep Winter CSA Share: Lots of Rutabaga/Gilfeather Turnips, Carrots, Watermelon and Black Radishes, Kohlrabi, Spinach, Cilantro, Garlic, Eggs and Local Items: Salad Dressing, Yogurt, Honey and Frozen Green Beans!
Local Product Details: Appalachian Natural's Salad Dressing (we had options, and chose Tamarind Lime), Warm Colors Apiary Honey, Sidehill Farm Whole Milk Maple Yogurt (at last, we meet again!) and frozen green beans from the farm that supplies green beans to Red Fire Farm... don't remember which....
The next day we headed off to Wayland Winter Market at Russel’s to get more produce and cheese and to maybe pick up some yarn from their Wool Day!
But before we could head out, we needed a hearty breakfast: Scrambled Eggs, Over Polenta served with Appalachian Natural's Salsa, and Cilantro. Nom.
Wayland Winter Market:
At Russels, lots of lovely greenery!
Even the edible types. Red Fire Farm Greens.
More Red Fire Farm Produce. We picked up another kohlrabi, some beets, and greens.
Cheese from West River Creamery. Delish!
Or Really Cool Plants.
Knife Sharpening- something we WILL get to.
Here is our coverage of the Wayland Winter Market’s Second Wool Day. If you visit our blog for the food, and you’re not into yarn… my apologies…. There is a lot of wool porn. This is the list and wares of the majority of the vendors that were there:
Wool at Springdell Farm’s normal Farm Stand at the Market:
Yarn from Springdell Farm.
Left handed Lizzie knits.
Lovely Dyed Roving.
Simple Spindles. Nice.
Vibrant Hand-dyed Wool Fleece
Dragonfly Longarm Quilting Services:
Baaay State Blanket and Wool:
Yarn and Felted Bags
Windy Hamlet Farm
Hand Dyed Yarns
Fox Hill Farm Wool, from Lee, MA:
Yarn and knitted garments. Very very soft and luxurous yarn.
Fox Hill Farm Yarn
North Brook Farm:
Hanging hand dyed fleece.
Beautiful Hand Dyed and Hand Spun Yarns.
Beautiful Hand Spun and Dyed Yarn.
Windy Hill Farm:
Windy Hill farm
As you can see, there was an amazing amount of lovely yarn there. We were a little overwhelmed and I perhaps took too many pictures. It makes up for the fact that we went out to eat with friends and didn’t take pictures of our meal and our lunch on Sunday consisted on thawed squash strata that we had frozen down. So, the last food for the parade is our Sunday Dinner, with lots of red for Valentine’s Day:
Roasted Turkey Breast and Beets.
Sunday Dinner: Roasted Turkey Breast with Savory Strawberry Sauce (!), Rustic MAshed Potatoes, Peas and Roasted Beets with Blue Cheese.
That savory starwberry sauce was quite something.
Dessert: Sidehill Farm Yogurt with Honey and Cocoa Powder.
And that was our weekend. I hope everyone has a lovely Valentine’s Day!