Friday, March 2, 2012

Seven (Okay, Eight) Local Menus


Last weekend I was able to get to the winter farmers market and load up on some of my favorite goodies (including greens!) so I set myself the challenge of eating locally for at least a week. Breakfasts run along the lines of small omelets, eggs with toast or homemade yogurt either plain or flavored with jam/syrup, and lunches are generally leftovers from previous meals. Below are the evening meals that hit our plates (or bowls). Unless noted, all ingredients were sourced locally, including some from our freezer.

Chicken noodle soup with onions, carrots and sage (no celery, though I think there’s still some from the garden in the freezer)
Beer bread (from market and made with local beer), homemade butter

BBQed baby back ribs (sauce from the market)
Corn on the cob (frozen last fall)
Cabbage and carrot slaw (vinegar and mayonnaise in dressing not local)

Turkey tetrazzini (used frozen breast leftover from Jodar Farms T-day turkey, homemade pasta, crimini mushrooms from the market)
Green salad with homemade buttermilk dressing

Ham and cheese soufflé
with sage (Mr. Ziffel ham leftover from the week before, cheese from the market, dried sage from the garden, local eggs and piima cream)
Green salad for K, spicy braised mustard greens for me

Small beef roast (in pressure cooker)
Mashed potatoes and gravy
Buttered green beans (from freezer)
Carrot cake made with honey instead of sugar, and applesauce (Spices, molasses, extracts, not local, wheat flour was from nearby but the white flour was from farther away – but still in-state. The confectioner’s sugar in the cream cheese frosting also wasn’t local, but the butter and cream cheese both were.)

This is a menu straight out of Wined and Died, actually.

Friday (tonight)
Pizza with slow roasted tomato sauce, sausage, green peppers (frozen), mushrooms, black olives (not local, but K’s favorite) and mozzarella
Salad of romaine, napa cabbage, carrots, onions and pickled beets (in the dressing the oil won’t be local, but the vinegar and mustard are both from the market)

Saturday (tomorrow)
Salmon fillet cooked with dill, lemon and butter in an aluminum packet on the grill. (Of course the salmon isn’t from around here, but I got it at the market from a guy who goes to Alaska in the summer, fillets and freezes his catch on the boat, and then brings it back here. The fish isn’t local, but the fisherman is – and oh, my that salmon is good.) (Oh, the lemon isn’t from around here, either…)
Sautéed zucchini (from frozen)
Pasta tossed with brown butter, roasted garlic and basil (frozen)

(Next week the leftover salmon will combine with the leftover mashed potatoes, eggs, parsley, mustard and cayenne pepper for croquettes)

And a bonus:

chili relleno3_thumb[4]Sunday I’m planning to make
Chili Relleno Casserole (might buy the chorizo instead of making it – it is made locally, without MSG, but the meat isn’t locally sourced)

This is one of Sophie Mae’s father’s recipes from Something Borrowed, Something Bleu.

Just a few ideas and recipes to share (or rather re-share) with you. Have a great weekend, everyone!

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