One Local Summer: Week 3 - New England

Tuesday, June 24, 2008

Heat, humidity, rain and wind have all passed through New England this past week.  My county was under a tornado watch on Sunday afternoon.  Between the rough weather, though, there has been some nice warm sunshine to get things a-growing.  Most everybody has strawberries now, and the farm stands and markets are starting to bustle.  Hooray for summer getting started! 

This week, we’ll start from the end of the alphabet, with

VT

Stacey feels behind a week, but she’s hanging in there with a great entry of rosemary bread quiche, sauteed kohlrabi and (yeah!) strawberry shortcake!  She managed to cook this delicious meal even though she wasn’t in her own kitchen.  Bravo!

NH

Roasted beets, pan-fried zucchini and summer squash, sauteed beet greens and pickled radishes, oh, my!  It was a veritable veggie feast at Peaceable Imperatrix, especially considering she didn’t think she’d get a meal in, at all.  The quick-pickled radishes are my next radish experiment, I think.

Mack Hill Farm is a great place to get an almost zero-mile meal.  Lisa made a great Sunday brunch with eggs, spinach and bacon all from the farm.  Sounds like the freezer reorganizing paid off with the discovery of more bacon.  The strawberry shortcake looks fabulous, and there’s no better way to top it than with whipped raw milk sweetened with honey from the farm.  Mmm, mmm!

I had some strawberry shortcake too, as we enjoyed our first berries of the season, from just a few miles down the road.  I had a local meal of grilled (farmed - ugh!) salmon, grilled greenhouse zucchini and greenhouse cucumber salad.  Thank goodness for those greenhouses.

Sarah highlighted some sausage and eggs for her local meal, but also highlights a not-quite-as-local recipe for fusilli with pak choi and sausage from Alice Waters.  If you’re in NE, you know it’s greens season, so we’re ready for recipes that use the variety that our farmers are growing for us.  Thanks, Sarah!

ME

Lisa C.’s must have some of the most adventurous kids when it comes to food that I’ve heard of.  They request chard in their eggs.  When your kids request chard in their eggs, well, you give them chard, don’t you?  Chard and eggs with local butter, milk and cheese, that is.  Eat up, kids!

MA

This entry of Laurie’s is impressive not just because it’s a delicious-looking roast chicken dinner, but also because the acorn squash on her plate survived the whole winter intact in her root cellar.  Are you willing to give root-cellar lessons, Laurie?  Clearly you’re doing something right!

For a taste of local eating down south, check out Sara E.’s entry about her trip to Georgia.  Before reuniting with REM, Sara ate at The Watershed Restaurant in Decateur, GA.  She has a great write-up and pictures of her meal (and refreshing cocktails), including pimiento cheese and a pecan tart.  Sounds like you had a fabulous trip, Sara!

Leslie relied on the garden and her spice cabinet for her vegetarian meal.  She had grilled asparagus and garlic scapes and fresh kale with young garlic.  Check out her entry for a great sesame kale recipe.

Sarah H. gives us not just one meal for this week’s entry, but a whole day’s worth of local food.  She enjoyed Maine oatmeal for breakfast, a big, fresh salad for lunch and a hearty braise of sausage and greens for dinner.  Do tell, Sarah, how the experimental cookie/bar turned out.

Erica enjoyed veal loin chops, white polenta, and steamed asparagus with a dill and cream sauce.  Check out her entry to see how simple ingredients can be elegant.  The polenta looks like something I’d love to try, and she reminds me that cream sauces are easier than we often imagine they are, and can make a big impact on a meal.

Thanks for keeping up the cooking, everybody - have a great week!