Here’s what came this week…
We poached the Asian pear in a simple syrup plus lemongrass and 5-star spice.
The apples I have been eating out of hand and giving to my horse friends at Pony Tail Acres.
I ground up these muscadines in the food processor and cooked them down with some water, strained the skins and seeds out , and then added some pectin to the cooled mixture. It didn’t really gel, but that’s okay. It’s destiny was to be muscadine vinaigrette.
That’s muscadine stuff, olive oil, salt, and pepper. It makes a nice addition to a handful of arugula. You can see some here on this all local supper plate.
Now back to the produce show.
The field peas and arugula disappeared pretty fast. I gave the pepper away. I believe I baked these potatoes one day and then mashed them up and nuked them with butter and cheese some other day for a quick late supper.
I saved a couple of tomatoes for slicing and the rest I cooked down. Then I mixed in some mostly cooked local corn grits and some local-ish thawed shrimp. It made for a nice supper.
We also got some…
The yogurt was a nice surprise. One of my favorite treats is Annie’s mac and cheese in a box made with yogurt instead of butter or milk. It’s great and fast comfort food.
Speaking of milk, I ordered some from the store this week…
Goat’s milk is delicious, and I love buying local milk. However, it is expensive and, with two guys in the house who consume mass quantities of cereal in the morning, I’m not quite ready to develop a habit.
Earlier this year, we learned that frozen field peas cook up as nicely as fresh ones. So we got a few extra bags to toss in the freezer.
Enjoy your food!