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19 Nov

Autumn Menu

I made a really nice dinner last night all (almost) from local food:

Venison: From our old neighbors in Harford, grilled over applewood from our new neighbor's apple trees at Enfield Manor. Served on a plate from Under The Tree (an Ithaca Farmers' Market vender; underthetreeithaca.com

Pumpkin Cornbread:

2 Cups cornmeal from Farmer Ground Flour 

2 Cups cooked pumpkin, from Ithaca Organics (an Ithaca Farmers' Market vender)

1 really big egg, from Happy Hen (a Greenstar Coop egg supplier)

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon dried chipotle powder

1 cup water (you can substitute milk)

1/3 cup olive oil

Mix all together and put in an oiled pan. Bake at 350-375 for about an hour, until golden brown.

Kasha Varnishkas (minus the age bows)

1/4 cup olive oil heated in a pan

2 cups kasha or toasted buckwheat groats (from Farmer Ground), added to the oil on a low heat. Salute until fragrant.

1 really big egg (Happy Hen), beaten in a bowl. Add 2 cups of water and mix well.

Add the egg mixture to the kasha, mix well, leaving on a low heat. Cover. When all the water is absorbed, leave covered for 20 minutes.

Add a pinch of salt. Mix and fluff up. Serve.

 

Collard Greens:

1bunch of Collard Greens from Stick and Stone Farm (an Ithaca Farmers' market Vender and Greenstar supplier)

Wash greens and remove stems. Chop and boil. Add butter (from Maine), serve.

Apple Pie with Wheat Crust:

Fantastic Apples from the trees next door, washed and chopped and mixed with 1/4 cup sugar, some cinnamon and cloves and a little flour.

Farmer Ground white pastry flour crust. 

Put in your already hot oven and bake for about an hour.

 

Apple Pie with Buckwheat Crust:

This is just apples in a buckwheat flour (yes, from Farmer Ground again) crust. Bake for about an hour in your economically and energy efficiently used, full oven.

Cheese from Snow Farm in Brooktondale

Andy just can't have a piece of warm apple pie with out a piece of cold aged cheese.

 

Happy Fall!


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