Posts Tagged ‘Local’

CSA & Farmers’ Market: Pre-CSA #2

Surprise CSA Box: n/a

Farmer’s Market Purchases:  Asparagus, Salad Greens, Tatsoi, Strawberries, Fresh Goat Cheese, Bread, Steamers, Cheesecake

Mini Farm Harvest:  Rhubarb, Herbs

Within Budget:  No (Our Memorial Day party and holiday weekend guests pushed us over the weekly budget. D-oh!)

Bibliopharm’s Weekly CSA & Farmers’ Market Meal Plan

Saturday
Brunch:  Eggs Benedict, Fresh Fruit
Dinner:   Party!  Slow Roasted Leg of Lamb, Ribs, Steamers, Grilled Vegetables, Salad with Goat Cheese and Roasted Rhubarb, Cheesecake, Strawberry Cake

Sunday
Breakfast:  Mixed Berry Bundt
Sunday Dinner:  Going to a Beach BBQ!

Monday
Breakfast: Breakfast Smoothie
Lunch:  Leftovers
Dinner:  Corned Beef, Potatoes, Cabbage

Tuesday
Breakfast:  Breakfast Smoothie
Lunch:  Leftovers
Dinner:  Greens and Beans and Pasta

Wednesday
Breakfast:  Breakfast Smoothie
Lunch:  Sherried Sardine Toast
Dinner:  Corned Beef Hash and Eggs, Cabbage, Toast

Thursday
Breakfast:  Breakfast Smoothie
Lunch:  Sherried Sardine Toast
Dinner:  Bolinhos de Bacalhau (Codfish Cakes), Esparregado (Portuguese Sautéed Greens)

Friday
Breakfast:  Breakfast Smoothie
Lunch:  Leftovers
Dinner:  We’re Taking In or Going Out!

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CSA & Farmers’ Market: Pre-CSA #1

Surprise CSA Box: n/a

Farmer’s Market Purchases:  Lettuce, tatsoi, bok choy, spinach, asparagus, strawberries, duck, farmhouse cheddar, baguette, cereal bread, chocolate croissant, and chocolate muffin

Mini Farm Harvest: Rhubarb, herbs

Within Budget: Yes

Bibliopharm’s Weekly CSA & Farmers’ Market Meal Plan

Saturday
Breakfast: Pancakes with Rhubarb Compote
Lunch: Grilled sardines, bread, salad
Dinner: Beer can duck, potatoes, grilled bok choy

Sunday
Breakfast: Yogurt, muesli, strawberries
Lunch:  Duck egg omelet with baby spinach, toast
Dinner:  Roast lamb, polenta, grilled asparagus

Monday
Breakfast: Farmhouse cheddar, toast, strawberries
Lunch:  Egg salad sandwich with greens
Dinner: Roast Pork, rice, sautéed tatsoi

Tuesday
Breakfast: Yogurt, muesli,  with Rhubarb Compote
Lunch:  Canned sardines, salad
Dinner:  Duck and mushroom (second day meal), polenta, salad

Wednesday
Breakfast: Farmhouse Cheddar, toast with rhubarb compote
Lunch:  Egg salad sandwich
Dinner:  Lamb curry with spinach (second day meal), rice

Thursday
Breakfast:  Waffles with Rhubarb Compote
Lunch:  Leftovers
Dinner:  Grilled Pork Chops (second day meal), ravioli, salad

Friday
Breakfast:  Farmhouse Cheddar, toast with rhubarb compote
Lunch: Leftovers
Dinner:  Night off to take in or go out 🙂

Photos From This Week’s Kitchen Pantry

The week’s produce…

The week’s protein… (We had to supplement from the grocery store because not all vendors are coming to the market yet.)

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On of the vegetable farmers had some duck eggs and gave us two to try.  This will be a first.  I was amazed at the wax-like coating, which makes sense considering duck habitat.  It was so smooth and had this beautiful marbling that my camera refused to capture.  It was translucent in the sun like fine china.  Lovely.

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Our favorite cheese…

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And finally dessert…

Ps. The chocolate croissant didn’t make it home.

Rhubarb Compote with Honey, Maple Syrup, and Tarragon

Wandering the garden shortly after dawn with the chickens is perhaps an unusual way to start the weekend in suburbia and one that might receive some grumblings at that, but for me it’s heaven. It’s also a way to peruse the breakfast buffet. Hmm, I think I’ll choose some rhubarb. The chickens choose the leaf hoppers escaping off the rhubarb. We’re all happy.

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On the way inside, I eye the tarragon that overwintered in a pot by the door. Wouldn’t that be a nice combination? The tart from the rhubarb and delicate anise-like flavor of the tarragon in a naturally sweetened compote. Rhubarb is our only local “fruit” this time of year and will be perfect over our homemade breakfasts of yogurt, pancakes, or waffles.

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Rhubarb Compote with Honey, Maple Syrup, and Tarragon
  • Rhubarb stems, cut into 1/2-1″ slices, enough to fill a medium saucepan approximately 3/4 full
  • 1/4 cup maple syrup
  • 1/4 cup honey (or more to taste)
  • tarragon sprig (Optional)

Add the rhubarb and maple syrup to a medium saucepan.

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Bring rhubarb and maple syrup to a gentle simmer for about 10 minutes. Remove from the heat and stir in the honey and tarragon.

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Allow to the compote to stand until just warm and serve over pancakes, waffles, or ice-cream or cool completely and serve over yogurt or spread on toast like jam. Store unused compote in the refrigerator. It will thicken when cooled. Remove tarragon sprig before serving.

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