I’d like to think you come here for my wit and food politics, but we all know you’re here for the food. Since I’ve been a bit light on food porn these last weeks, I’m going to throw a bunch at you today to catch up!
Above: You all know we eat from local sources as much as possible, and I just found a new source for amazing chicken: Davis Creek Farms. Their 100% pastured, free-range, better-than-organic chickens are slaughtered on the farm by the family, and they’re delicious. The bird above came trussed just as you see it–ready for roasting. His prices, which was about $3.40/lb for whole birds, are totally worth it for the flavor and the good farming practices. The carcass will, of course, go into stock later this week. Below: These freshly-dug potatoes and carrots were roasted with Herbs de Provence for a wonderful side dish. Fresh potatoes have a richness that store-bought just can’t match, because store-bought potatoes are stored in warehouses just above freezing. These temperatures change the starches in the potatoes, rendering them less creamy and muting the flavor. The baby carrots tasted like carrots, not like sugar. Yum! The leftovers will be mixed with beets and beet greens in a homemade chicken stock base for a wonderful soup. The carrot tops will be used in pesto (thanks to the farm for this idea!).
Below: Falafel is hard to come by in this area, and we’ve been craving it. I finally had time to whip up a batch a few days ago:
Below: Summer brings cold fare to the table, in part because I tend to lose my appetite in the heat. For lunches, I’ve really gotten into savory smoothies, which are essentially gazpacho every day! They’re healthy, full of vitamins and fiber, and fill me up while cooling me down. I side them with some protein (usually an egg, cheese, and/or nuts), and it’s a light, filling lunch that is also full of what I need to keep up my active lifestyle.
Now that market season is here and our CSA has started, we’re looking forward to a lot of produce and a lot of new recipes. We’ll also be doing, as usual, a lot of preservation via canning, freezing, and drying. All this means lots of new pics, so if you’re just here for the food porn, you’ve got something to look forward to. If you’re here for the politics, don’t worry, that’s coming, too!