Dark Days: Sausagefest

Sunday, December 07, 2008

My official Dark Days meal of the week was Saturday night dinner.  No doubt all my fellow volunteers at the Fair Food Farmstand were sick of hearing me talking to myself during my shift about what I might make, and asking them what I should cook!

Griggstown Quail Farm makes wonderful chicken sausages.  I picked up a pack and pan-fried them, served with some very lightly cooked spinach from Lancaster Farm Fresh and roasted cauliflower puree (cauliflower from The Common Market).  The meal was definitely 90% local - the only thing not local was the olive oil I used to roast the cauliflower (California olive oil that I picked up locally when I was in San Francisco recently) and salt.

I used to make cauliflower puree quite a bit when I was concerned about avoiding carbohydrates.  I mostly just boiled the cauliflower, but the roasted cauliflower makes a much better puree.  The boiled cauliflower puree is sort of wet.  The roasted cauliflower makes a drier puree that is fluffier.  Combined with sour cream and milk (both from Natural by Nature), well, that’s just good stuff!