I have heard from several people wondering exactly what we're eating these days so I thought this weekend I'd do a throwback to the summer (sorry it doesn't come with warm weather) when I was posting daily menus and the origins of all ingredients. Supplies have obviously changed quite a bit since then and of course we continue to find new local items all the time. Today I purchased a cheese we had never tried before, "Gloriana" by Nezinscot Farm in Turner.
http://www.nezinscotfarm.com/ It is a hard cheese, made with goat and cow's milk, that should go nicely with the pesto I have frozen from the summer basil crop. It is available locally at K. Horton Specialty Foods in the Portland Public Market House.
I'd also like to make a quick mention and extend my thanks again to the Portland Permaculture Meetup Group
http://permaculture.meetup.com/58/ who hosted me this week for a presentation on local eating. It is always great to gather feedback and share ideas with people interested in sustainable living. I was stuck by one observation in particular that we as a society must be pretty far off track if something as natural as eating local foods has become a phenomenon or a political statement. How true.
Here's the weekend Menu:
Friday DinnerCheeseburger soup - recipe below
Saturday BreakfastPotato Pancakes - recipe below
Apple sauce (made from Ricker Hill apples and Uncle's Farm cranberries. Previously frozen)
Creme Fraiche (made from Smiling Hill cream)
Bacon (Freedom Farm)
Saturday LunchLeek Soup (Previously frozen. Recipe in 10/29 posting)
Aroostook Wheat bread (Borealis)
Pineland Farm colby jack cheese
Broadturn farm onions, caramelized in butter (Kate's)
Fermented carrots (prepared by Thirty Acre Farm)
Saturday DinnerGrindstone Neck smoked haddock (available at K. Horton Specialty Foods)
Sunset Acres Farm goat cheese (available at Whole Foods, K. Horton)
Borealis Aroostook Wheat bread
Freedom Farm carrots, with honey/cider (Ricker Hill) glaze
Broadturn Farm beets (fermented)
Sunday BreakfastBaked custard french toast with blueberries (Borealis Aroostook wheat bread, Libby's farm blueberries, Mainly Poultry eggs, Smiling Hill Farm milk and cream, Maine maple syrup)
Sunday Lunch Chicken soup (Broadturn chicken, Snell Farm carrots, Chartier & Co potatoes, kitchen grown thyme, Maine sea salt.
Sunday DinnerMeatballs (O'Donnell beef, Broadturn pork, Mainly Poultry egg, Borealis bread)
Mashed potatoes (Chartier & Co.)
Fermented carrots (prepared by Thirty Acre Farm)
RECIPE: Cheeseburger SoupThis is a very hearty soup that can easily be a main course and all ingredients are still currently available locally.
1lb ground beef (O'Donnells Farm)
3/4 c chopped onion (Broadturn Farm)
3/4 c grated carrots (Freedom Farm)
4 tblsp butter (Kate's)
3 c chicken broth (from Broadturn chicken)
4 c cubed potatoes (c, Steep Falls)
1/4 c whole wheat flour (Maine wheat flour available at Whole Foods)
2 c cubed cheddar (Pineland Farms)
1 1/2 c milk (Smiling Hill)
1/4 creme fraiche (made from Smiling Hill cream)
Melt 1 tbsp butter in large pot. Stir in vegetables and beef, cook until beef is browned. Add broth and potatoes, simmer till potatoes are tender, about 15 minutes.
In separate pan, melt remaining butter and stir in flour. Add milk stirring till smooth
Gradually add milk mixture to soup. Bring to boil and reduce to simmer. Stir in cheese. When cheese is melted add creme fraiche and heat through. Do not boil.
RECIPE: Potato Pancakes3 potatoes, peeled and grated with excess liquid squeezed out
1 small onion grated
1 egg
salt to taste
Mix all ingredients and shape into pancakes. Cook in butter over med-low heat till golden.