The last time you heard from me, I mentioned I was participating in a Slow Food International challenge. The challenge was to cook two meals a week, for three weeks, using ingredients from within a 200-mile radius of my home. I’ve been sharing photos of these meals on Twitter, Facebook, and Instagram, but in case you missed them, here they are.
Roasted spaghetti squash with tomato bacon sauce, and Brussels sprout salad with apple, farmhouse cheddar goat cheese, and roasted squash seeds. 95% grown/raised/produced less than 5 miles from my home.
Oven-roasted pork spare ribs, mashed potatoes, corn on the cob, and watermelon, all grown/raised within 10 miles of home.
Oven-roasted chicken wings and sweet potatoes (tossed in oil, salt, pepper, in a 400F deg oven on a baking sheet), and spaghetti squash salad with cabbage, corn, and scallions(tossed in oil, vinegar, salt and pepper), all grown/raised within 10 miles of home (seasonings not included).
Yellow bell pepper with sausage, leek, and celery stuffing, cilantro salad with tomato and pickled kohlrabi, and creme fraiche. Most grown/raised within 10 miles of home, oil, vinegar, sugar and salt excluded. Bread crumbs and creme fraiche from Vermont, within 200 mile radius.
Oven-roasted ham steak and baby turnips, colcannon, and corn. All from New England, except salt and oil, most grown/raised within 10 miles of home.
The first indoor farmers’ market was unbelievable, due to the unseasonably warm weather here. Hence the BLTs with local tomatoes (in November!) Potato Leek Soup alongside. All vegetables, and the bacon, were grown locally, the bread made in New England.
This is what else I got at the first indoor farmers’ market of the season.
Fennel, Swiss chard, broccoli and tomatoes are simply unheard of at a winter farmers’ market here. Today’s weather is blustery and cold, and shrimp corn chowder is on the stove, with the last of the local corn in it. Most of the leaves are finally on the ground, and soon it will snow. This bounty was an honest-to-goodness blessing, one that we are mighty grateful to have. As the holiday season gets started here, don’t forget to count yours.