Photo-Parade of Our Weekend

Let’s start out the week right with a photo-parade:

Friday Dinner: More Meat Pie, with a side of Greens and Marion-Birdy, and a slight sprinkling of kitty-butt in the background.

Man did I revel in that meat pie.  Theresa was stuck doing a brief cleanse and so I got to lord over it for all of Friday.

 

I also managed to get outside and take a good peak at what is coming out of the ground near where we live.  A bit of a spring update.  Friday was the equinox, so Happy Spring!

I think some tulips or lilies popping out in our meager 'front yard,' more like small square of dirt.

Snow drops in our neighbor's yard.

More green popping out.

Crocuses!

Beautiful dried branches laying about.

More crocuses!

Someone has a yard full of crocuses in my neighborhood.

So, that’s the spring update in my neighborhood: snow drops and crocuses are up, everything else is just popping green.  Now back to more food related programing.

Saturday Breakfast: Quick pan cooked granola of rolled oats, walnuts, butter, and maple syrup. Served with apple.

After breakfast, we took a trip to the Somerville Winter Farmer’s Market at the Armory on Highland Street. We got to bask in one of the last winter market gatherings.

Somerville Winter Farmer's Market. Had quite a crowd! People gathering in front of Winter Moon Farm's Stand.

Apples from Shelburne Apple Orchards.

More Apples, and Apple Cider Vinegar, and Honey and .... yum.

There was a whole upstairs section, where the Taza Chocolate table was along with some pretty good looking cookies and other goodies.

A very nice turn out for delicious winter goodies. The hope is that this is popular enough to bring it back next year, and the year after that, and the year after that....

We left with a lot of food, wandering away with a full bag, wondering why we somehow didn’t manage to get cider donuts though….

Our Food Loot from the winter market: Ground Beef and Lamb, and Beef Roast from Kate Stillmans. Taza Chocolate, Maple Syrup, Apple Cider Vinegar and Apples from Shelburne Orchards.

I’m very excited to try out the apple cider vinegar  I have grand plans our pickling next year happening with local vinegar!

Look at 'em apples!

We were excited about the apples that we had some for a snack.

Sliced Apples with Peanut Butter and Honey.

Then we began the process of making dinner.  Theresa had her hands full with dough and Marion.

"Is that... is that dough? Buttery dough?"

"Must get my fat birdy beak on to that!"

Dive for it!

"Nom. Easy on the beak, yummy in the birdy tummy."

Man, is our bird fat.  And spoiled.

All for buttery pie crust dough.

Pie crust for what?  Vegetable and Meat Pasties.  An idea from Kate, one of our commentors.

Carrots and Parsnips to be finely chopped for the filling.

Some of our dried tomatoes hanging out in hot water, awaiting their blender fate of becoming tomato paste.

A beautiful little shallot for making salad dressing.

Red Currant-Shallot Salad Dressing. This was just a whim of mine and turned out deliciously! Some spoonfuls of Red Currant Bar Le Duc (whole berry preserves that we made) with finely chopped shallot, a dash of red currant vinegar, salt and pepper, and a little bit of olive oil. Delish!

Vegetable filling for pasties. We cooked carrot, parsnip, onion, celeriac and peas with some tomato and lots of herbs. We then set aside some of this mixture to be used as the vegetarian pasty filling, to be mixed with smoked cheese, and the other was added to cooked ground lamb. Nom.

Pasties being formed, pie rust dough and lamb vegetable filling.

A beautiful pasty. Half were baked for dinner, the other half were frozen for future delicious dinners.

Saturday Dinner Salad: Salad Greens and Arugula with the Red Currant-Shallot Dressing.

Saturday Dinner: The vegetable smoked cheese pasty.

Saturday Dinner: The vegetable-lamb pasty.

Whirling frozen strawberries. We cooked some strawberries, and baked the leftover pie crust dough with some maple sugar for dessert.

We served the maple sugar cookies and strawberry sauce over Batch Vanilla Ice Cream. Nom. Maybe even double Nom.

Sunday Breakfast: Scrambled Eggs with Leftover cooked ground lamb, with the last potato (!), onion, oregano, dried tomatoes, sophia's yogurt and cumin.

Buzz, our geriatric cockatiel, kept me company during breakfast.

Sunday Lunch: More Salad with Greens Apples and More of the Currant Dressing.

Sunday Lunch: Hard Boiled Eggs, Pickled Dilly Green Beans, Smoked Cheese, and Roasted Sweet Potato.

Sunday Lunch: The last of the maple sugar pie crust 'cookie' and strawberry sauce from Saturday night.

Sunday was very productive for Theresa while I worked.  She inventoried our freezers, organized them, and put up our freezer inventory on a nice set of ‘chalk board’ panels we had stuck on the side of our cabinetry for that exact purpose many months ago.  It’s that time of the year, though.  With the last Deep Winter CSA happening this week, and the last few winter markets meeting at the end of March, we are heading towards a time of the year where the majority of our food will be coming from our stores in our freezers and dry storage.  These lists will help us use our frozen stocks appropriately.  And don’t think rationing.  No, not rationing.  At least that is what I try to tell myself.  I will say we have a pretty nice stock of items though….

Handy dandy 'chalk board' panels that you use chalk markers on. Pretty nifty.

We also meal planned for the first time in weeks.  Thank god.  I have been struggling to manage to plan my meals during the week with plenty of added stress.  Glad to be back on the meal plan band wagon.

I also got down to some bread business on Sunday. Zorro Wheat Berries, just cleaned and dried.

Rye, Zorro, and Red Winter Wheat Flours, all mixed together for bread.

Rye bread dough.

Finished loaf of rye bread, nom. It smelled really good.

We also managed to watch Super Size Me on Sunday.  It was a good abbreviation of the book, and added a wonderful level of shock to actually watch him go through his one month MacAttack.  It certainly us grossed out, but luckily the magic of the oven lured us back into the kitchen with delicious smells of good clean non-industrial food.

Prepping for Sunday Dinner. Turkey wings, rubbed with salt, pepper, cumin and chili powder, roasted until golden. For use in our soup!

 

A rainbow of chopped frozen mini bell peppers.

 

Sunday Dinner: Three Grain Southwestern Roasted Turkey Stew: Roasted turkey wing meat, rye, spelt, and white winter wheat berries, corn, peppers, frozen kohlrabi greens, canned cherry tomatoes, cumin, chili powder, turkey stock (that we made fresh that day) salt and pepper. Nom.

The soup was amazing.   The canned cherry tomatoes were awesome.  They were an experiment from our canning over the summer.  We had a lot of tomato juice leftover from canning the large heirloom tomatoes, and we had a few handfuls of cherry tomatoes hanging around.  I filled a tall jar with the cherry tomatoes and the leftover tomato juice.  We hadn’t tried them until this soup.  It turned out to be a really great way to preserve cherry tomatoes.  They tasted so fresh and popped in my mouth! Imagine that type of sensation in March!

Finally, a very sweet and simple end to our weekend, Batch Vanilla Ice Cream with a few Taza Chocolate Squares. Nom.

I hope that everyone else had a wonderful weekend.  Happy Spring!

 

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5 Responses to Photo-Parade of Our Weekend

  1. Phillip says:

    I liked the chalk board especially the part with the broth (chicken?) part as I find that so very much like you two too forget what this was and when it was made.

    • Well, the broth is either chicken, turkey, pork or shrimp… And made in the last year…

      Yeah, that’s us all right

      “What the hell is this weird lookin’ thing that frost burnt in the freezer and how long has it been hiding in there?” Ha.

  2. Marianne says:

    Impressive (!) variety of food still in your storage areas. But I cannot believe that you don’t have any Daikon radishes!!! I must have close to 40, the one thing in my winter share that is a real challenge for me. Thinking about pickling them–any thoughts?

    • Theresa Here,
      While we might have a great variety in our freezers (yay for no boredom dinners!), we left out how much of everything we have. A lot of things are only one or two small baggies of some more precious food items. Then we have a frightening amount of some things (broccoli and green beans, anyone?). We even thought we had more of some items that are all gone (blueberries, tomatillos)

      I have a feeling that list is going to thin pretty quickly, we’ll keep you updated!

    • Hi Marianne,
      Daikon radishes are a little tricky, and they certainly were abundant this year. I have become a little obsessed with finding ways to use them, sort of like it’s a personal challenge. So, here is my spiel about them:

      As far as diakon radish pickling, I’ve done some quick pickling with really good results. I’m sure you could use the same brine ideas and can it for future use, or you could just keep it in the fridge and whenever you use up the pickled radish, just add more fresh chopped radish to the brine, like refridgerator pickles. Here is the link for the post that has the quick pickle radish recipe. I used a variety of radishes in that post, but I’ve use all daikon, with the same good result.

      If you are looking for other daikon radish use ideas, I’d recommend trying it in a salad, shredded. You might have tried this and it came out too strong. If that’s the case, try shredding the radish and mixing salt into it and letting it sit for 30min-1hr. Then squeeze all the excess juice out, and even rinse it. You get the same crunch as normal radish, but without the bitter zing. I often will combine it with shredded carrot and either an asian style salad with vinegar and soy sauce, or with lemon, salt and cilantro.

      Another use that was a surprising hit was to add daikon radish to my root vegetable bakes. I slice them and lay them in a single layer on a baking tray and bake them until soft and tender. This makes them remarkably mild and taste really good, and go great with any type of dip, might I recommend a mustard or an asian style peanut dipping sauce. Here’s a link to a post about that type of daikon radish use.

      Those are some thoughts and suggestions. I wish you good luck. Let us know how it goes.

      -Laura

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