Photo Parade of Our Week

Let’s start the week out right with a photo parade of our food last week:

Chioggia beets, chopped and ready to be steamed for Tuesday's dinner.

Beet Salad: Steamed Beets (chioggia and red from Red Fire Farm, note how the chioggia's color becomes much less dramatic after steaming), lettuce, balsamic dressing.

Half a bagel (Wheatberry Bakery), with toasted queso viejo (Chase Hill Farm) and sliced chicken breast (Stillman's Farm). With butter lettuce (Red Fire Farm), and homemade ranch dressing (buttermilk from Kate's?, dill, scallion, mayo, yogurt, paprika, salt and pepper).

Tuesday Dinner: Beet Salad with Open-Faced Ranch Chicken and Queso Viejo Sandwich, served with homemade lemonade.

Tuesday Dessert: Buttermilk Pancakes, Angelito (Narragansett Creamery) and fresh cherries (Tougas Family Farm).

Wednesday Dinner: Elbow Macaroni, Cold Tomato Sauce (canned green tomatoes- not unripe, just heirloom, onion, garlic, herbs).

The Pasta Salad was covered in chopped cucumber, carrot, cabbage and hard boiled egg.

Thursday morning I went picking gooseberries, and red and black currants at Olde Nourse Family Farm.  I managed to get about 10 pounds of berries in total, which was not too bad, but I wanted more and did not have the time to pick more.

Gooseberries in the flat, red and black currants in the buckets.

Thursday also yielded a wonderful CSA distribution, with lovely weather, an on time driver and lovely produce.

The Red Fire Farm CSA Share for the week: Lots of cucumbers (including lemon cucumbers), a few summer squash, radicchio, shelling peas, chard, lettuce, scallions, cilantro (or dill), basil and blueberries and eggs.

Theresa and I are trying to begin a new tradition on thursdays, since we get home late and hungry from the distribution with lots of lovely produce.  Pizza thursdays.  I make pizza dough early in the morning and let it rise throughout the day and then make pizza with whatever we have on hand come Thursday night.  It worked out very nicely last week.

Our Pizza of the Week, before baking: a sliced summer Squash, Cherry Tomatoes from our patio, thinly sliced radicchio, scallions, summer sausage (Vermont smoke and cure) and chive goat cheese (Crystal Brook).

Thursday Dessert: The last of our Cold Fusion Vanilla Gelato with Fresh Cherries.

Wednesday Dinner: Roasted Herb Rubbed Chicken Legs and Wings (from Kate Stillman).

Marinated Cucumber Dill Salad.

Cooked Spelt Berries with Snap Peas, Summer Squash, Chard, Garlic, Scallion, and Basil.

Friday Dinner: Roasted Herb Chicken over Vegetable Spelt Pilaf, with Cucumber Dill Salad served with a dollop of Sophia's Yogurt.

Gooseberries! I really wanted to make a gooseberry tart, and Friday night was my night!

Prebaked Whole Wheat Rustic Pie Crusts. I used spelt berries to weight the crusts.

Gooseberry Tarts ready to bake.

Finished Gooseberry Tarts served on top of Sweet Custard. Nom!

Saturday Breakfast: Whole Wheat Toast with Peanut Butter (Teddy's) and Angelito (Narragansett Creamery) and our own Marmalade.

Shera in her box.

Shera likes boxes quite a bit.  Once this one was unearthed, after hearing a ‘plomp’ and rustling I found her happily on the bottom, basking in the sun, and rolling around, rustling the papers. Saturday lunch was spent with Stephanie.  We enjoyed a nice beet and pea salad using Stephanie’s CSA produce from Wilson Farm. We enjoyed good company, lots of pets, and some knitting.

When we got home, Theresa made Saturday Dinner: American Chop Suey.  Now, you might expect to see an asian inspired dish, but actually, this dish is sort of a New England elbow macaroni, ground beef-tomato sauce dish.  She humored me and included some veggies, although she informed me that veggies weren’t a part of the authentic Mainerd dish.

American Chop-Suey. Elbow Macaroni, Canned Tomatoes, Ground Beef, Chard, Carrots.

Saturday Dessert: Fresh Blueberry Frozen Custard. Fresh blueberries made it taste really different, compared to cooked. Very refreshing.

Sunday Morning breakfast. What do you get with cooked blueberries....

..and Cornmeal Cinnamon Pancakes?

Oh, divinity. That's what. Cinnamon Cornmeal Pancakes with Blueberry Sauce.

Some Sunday shenanigans. Lots of cucumbers= our first try at lacto-fermentation pickles.

Our cucumbers with mustard seeds in a salt brine in our Pickle-It Crock. Exciting!

We also set up some cabbage for sauerkraut.

We washed red and black currants and gooseberries for freezing. Red currants looking radiant.

We consolidated our dried herbs into spice jars to make rom for a new set of herbs to dry. Left to right: chervil, spearmint, tarragon, lemon balm, and sage.

Sunday Dinner in the makings: Chiffonade Lacinato Kale.

Cooking chorizo sausage, onions, garlic, and scallion in water for Spicy Sausage Greens Soup. This soup is essentially our version of Caldo Verde without Potatoes.

More greens: rainbow chard.

Parsley from our garden for salad.

Radicchio and our own sun dried tomatoes for salad.

Chopped Parsley, Basil and Sun Dried Tomato.

Spicy Sausage Greens Soup. Very simple and light: Chorizo, Kale, Chard, Onion, Scallion, Garlic, water, smoked salt and pepper.

Salad: Chopped Lettuce and Endive acting as a bed for a mixture of sun dried tomato, parsley, cucumber, basil, radicchio, lemon juice and olive oil. Served with slices of feta cheese (Narragansett creamery).

Sunday Dinner all together: Spicy Sausage Greens Soup, Mediterranean Salad and Whole Wheat Oat Dinner Rolls.

And that was our week in food last week. I hope everyone had a lovely weekend with lots of good food.

Happy Monday!

This entry was posted in Desserts, Meat Meals, Pick Your Own, Preserving "Putting By", Red Fire Farm, Vegetarian Meals and tagged , , , , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

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