Can we really say what we are all hoping? That spring might be slowly warming the air and melting the snow? With a high of 51F today, and partly cloudy skies, it is positively balmy outside. On top of the warmth, I saw a pigeon building a nest today, and while pigeons are not he brightest (or cleanest) city birds, it was a spot of hope in a still pretty bleak world. The only trouble with this lovely day weather is that we get great big sheets of ice when the temperature drops at night. Not something fun to walk hope in the dark with. Despite the treacherous ice, I braved home yesterday to Laura making “Hammy Yammy Hash” without the ham. The recipe is from The Complete Meat Cookbook, though we severely reduced the amount of meat and fat in the recipe.
As you can probably guess, a major component of Hammy Yammy Hash is “yams”, or in our case, sweet potatoes. Remarkably, our sweet potatoes are still kicking. Sarah from Red Fire had indicated they don’t last well past January. I don’t know why, but our mound of potatoes has been puttering along just fine.
Produce mongering Laura added lots of other tasty winter produce, using up one of our giant gilfeather turnips and a small butternut squash. That poor squash was generally ignored, too small to stand on its own in a meal, but with not enough output to be added to a veggie blend… until now! Joining its other yellow-orange brethren to make a super dinner.
I wasn’t home for most of the meal-making, but I do know that the veggies were roasted with thyme until cooked, then the cooked bacon was added, apple cider reduction drizzled on top and cheese spread over top, and then broiled until everything was hot and the cheese bubbling. Easy peasy, but so tasty.
Such a warm and heavy meal needed a light accompaniment, and our radishes and salad greens stepped up to the task. The distaste Laura has from the mandolin slicer is inverse to the love she has for the food processor shredding disk. Those poor radishes don’t stand a chance.
It’s pretty amazing how the quality and color of the photograph changes from the bright daylight to our overhead lighting in the kitchen. We need to sit down with Photoshop and play with the white balance and color, maybe liven up the whole image. Also, with summer approaching (imagine!), we might be able to use evening sunshine for a while. Either way, I think it looks yummy.
Now, I know a lot of people in the Boston area try to eat locally, seasonally and ethically, which is great! Grocery stores have taken some notice, even super giant Wal-mart, but it is not the same as talking to your farmer, getting fresh produce from a trustworthy source, and developing a strong community. We like community, we like helping other people eat better while supporting small local business. Let’s keep going by supporting the efforts to develop a Public Market in downtown Boston. There is a public meeting next Wednesday at 5:30 pm, address in the linked article. You can also submit your comments online.
While this has the potential to be a great local resource (I’m excited), we need to make sure that we make it known we want it to be truly local foods, and available to all walks of life. No uppity tourist trap with local branches of giant corporations. I don’t know if we will be able to make the meeting (we have a birthday that day), but we are excited about this new city market!
- Produce (except oranges): Red Fire Farm
- Bacon: Vermont Smoke and Cure
- Apple Reduction: Our own from Cider Pressing at Red Fire Farm
- Cheese: Farmstead at Mine Brook