In Ze Kitchen du Cost - Local-Ish Recipes
I've been cooking up a few new local-ish recipes that I thought I would share with you here.
beet greens, shallots, sun dried tomatoes and garlic waiting to go in the pan...
The first has become a delicious new favorite in our kitchen Beet Greens over Polenta by Matt Armendariz via Design Sponge. I substituted the pancetta with bacon, which I could probably seek out locally, but I didn't in this case. I bought the beet greens, garlic and shallots at my farmer's market from Wake Robin Farm. I highly recommend this recipe if you're looking to add a little more leafy greens to your diet. It is simple and tasty.
sip this with a straw and it will be gone, lickety split!
This recipe for Rhubarb Citrus Soda is from my newly acquired copy of Cooking with Shelburne Farms. (If you click on that link, it's currently available new and used from $2.95 - I got my copy a few weeks ago for .99 cents!) This is definitely one of my new favorite cookbooks. Not only does it contain recipes, but it's interspersed with stories of local people who work in and around the Vermont farm. The format of the book is interesting as well. It's broken up into sections by nine ingredients that are indigenous to Vermont; milk and cheese, maple, greens, lamb, mushrooms, game and fish, pork, root-cellar vegetables and apples. These sections make the recipes very applicable here in New Hampshire, as our local food economy depends on many of the same products. The tasty looking recipes combined with the insightful stories really make me want to go visit Shelburne Farms! I don't want to infringe on any copyrights by posting the full recipe here, but if you've made natural sodas before, you could the ingredients are rhubarb, water, orange juice, lemon juice, honey and seltzer, plus I garnished the finished tonic with my orange mint and the first strawberries of the season!
Tonight is Stitch n' Bitch and tomorrow I'm going rock climbing at Pawtuckaway with the hubby and best bud, Allison. Cheers everyone!
beet greens, shallots, sun dried tomatoes and garlic waiting to go in the pan...
The first has become a delicious new favorite in our kitchen Beet Greens over Polenta by Matt Armendariz via Design Sponge. I substituted the pancetta with bacon, which I could probably seek out locally, but I didn't in this case. I bought the beet greens, garlic and shallots at my farmer's market from Wake Robin Farm. I highly recommend this recipe if you're looking to add a little more leafy greens to your diet. It is simple and tasty.
sip this with a straw and it will be gone, lickety split!
This recipe for Rhubarb Citrus Soda is from my newly acquired copy of Cooking with Shelburne Farms. (If you click on that link, it's currently available new and used from $2.95 - I got my copy a few weeks ago for .99 cents!) This is definitely one of my new favorite cookbooks. Not only does it contain recipes, but it's interspersed with stories of local people who work in and around the Vermont farm. The format of the book is interesting as well. It's broken up into sections by nine ingredients that are indigenous to Vermont; milk and cheese, maple, greens, lamb, mushrooms, game and fish, pork, root-cellar vegetables and apples. These sections make the recipes very applicable here in New Hampshire, as our local food economy depends on many of the same products. The tasty looking recipes combined with the insightful stories really make me want to go visit Shelburne Farms! I don't want to infringe on any copyrights by posting the full recipe here, but if you've made natural sodas before, you could the ingredients are rhubarb, water, orange juice, lemon juice, honey and seltzer, plus I garnished the finished tonic with my orange mint and the first strawberries of the season!
Tonight is Stitch n' Bitch and tomorrow I'm going rock climbing at Pawtuckaway with the hubby and best bud, Allison. Cheers everyone!
Labels: cooking, eat local, local, sources of local food
posted by Geek+Nerd at 11:43 AM
1 Comments:
Oh we visited Shelburne Farms..uhm, two years ago? Absolutely beautiful.
I love that kind of soda, and am glad summer is here to use fresh fruit.
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