From the Farm to My Table
I had an interesting trip Sunday out Rt. 7 to pick up a few things right off the farm. While I grew up in a small town in Illinois surrounded by farm land, I’m not sure how many times I’ve actually been to one so I was excited to actually have the opportunity to stop in on one. And despite missing the exit and ending up in Bennington, VT, it ended up being a beautiful drive, as the sun was setting, through the Green Mountains to Breese Hallow Farms in Hoosick Falls, NY (pictured above).
Going Local: Liz’s Day 3
I made another frittata last night to have for breakfast over the next few days. This time I used eggs and milk that I picked up at Breese Hollow Farm. I added some fresh basil, zuchinni, tomato, onion and cheese, all from various farms at the Troy Waterfront Market. I made some Whole Wheat Honey Bread last night too, which came out pretty good considering it was my first attempt at making bread and I had a limited ingredients to work with. I used whole wheat bread flour from Champlain Valley Milling company, local honey, yeast, local butter, and water. I toasted a slice this morning and topped it with yummy maple sugar from Woodview Sugarbush in Delanson, NY that I picked up at Indian Ladder Farms during their annual Local Food Festival. (Check out some fantastic pictures of the festival from the www.almostfoodies.com blog right here)
Lunch was a salad made of farmer’s market greens and veggies, a handful of carrot sticks from a farm in Schoharie County, NY, and a side of locally grown black beans. I had to stop at the locol food co-op after work so I ended up snacking on some fresh local mini plums on the way home.
For dinner I needed to use up a farmer’s market eggplant and zucchini and was wanting to try the grass fed beef from Breese Hollow. So after seeing Rhaya’s post yesterday with the Quick Cooked Tomato Sauce, I got the idea to make an Eggplant Zucchini Lasagna. I love lasagna and this was a great “going-local” version. I also had a side of cooked collard greens that I made based on a combination of recipes to accomodate the diet. Basically, I cut up some collards into bite size pieces and cooked them with some water, a little cider vinegar, and chopped garlic and tomato. They had a great flavor and since I’ve only had collards in my green-lemonade, it’s great to find another way to “eat my greens!”