It’s been so busy around here, I almost forgot about this week’s Friends and Farms basket. A really full basket this time.
Today my husband and I were talking. He is amazed that we rarely see a need to visit grocery stores much. This pick up of food, and my visits to the local farms, and my freezer full of Larriland goodness pretty much keeps us stocked for the winter.
What did we get this week?
Let’s take it in stages, as it wouldn’t all fit in a picture.
I get a dozen eggs weekly, instead of milk. We are now getting eggs from a farm in Clinton MD. Mostly brown eggs, with a very deep yellow yolk. We got four more Asian pears. Love these pears, as they are so crisp and sweet. We got hydroponic spring mix, enough for two salads. And, grapefruit. Two of those. Root veggies, said the preview. That meant a few parsnips and one humongous carrot. A couple of onions.
The meat included one whole chicken, uncured bacon and a small pork loin roast. Perfect sizes for the two of us. This was an egg week in the description, but since I get eggs weekly instead of milk, this week I got the yogurt. I picked vanilla, in order to mix it with my frozen berries from our summer picking at Larriland. We got rosemary and garlic, perfect for the chicken, and the pork. Potatoes and swiss chard. There will be a frittata early next week.
And, I almost forgot the bread. On the table they had lots of fruit breads this week, from the Breadery. Pumpkin, blueberry, cinnamon raisin. We aren’t fruit bread people so I picked a par-baked ciabatta.
Should be good when I make chicken soup with the leftovers from baking the chicken today.
This chicken, spatchcocked with butter, rosemary, garlic, and tarragon under the skin, and drizzled with olive oil became dinner. Except for the breast meat, which will become soup Sunday.
I made creamed spinach with the rest of the spinach from last week. The rest of the angel hair pasta, cooked and served with grated Parmesan and lemon infused olive oil.
With a local wine. What could be better for a Friday night?
A Linden Avenius chardonnay.
Dessert? Trickling Springs salted caramel ice cream. This was really a local meal, in the dead of winter. Can’t beat that.