Now that I’m back, I can’t wait to start getting Greenling boxes again! I’ve supplemented with veggies from the Pearl Farmer’s Market, but there’s something to be said for local produce on your doorstep.
What I like about local, seasonal produce is how it seems like what you’re “supposed” to eat is what’s available. The first night of Hanukkah is on Friday, and this week we’re getting potatoes and onions (the key ingredients in latkes) and apples (for applesauce). Maybe it’s a coincidence, but I’d like to think otherwise.
This week, we’re getting red potatoes and yellow onions from Naegelin, sweet Italian peppers from Lundgren, apples from Top of Texas, beets and icicle radish from My Father’s Farm, cucumbers from Home Sweet Farm, Bibb lettuce from Bella Verdi, Louisiana scallions from Acadian Family Farm, rainbow baby carrots from Animal Farm, and Hachiya persimmons from Indian Hill.
For Hanukkah dinner on Friday, I’m making:
- Brisket with baby carrots
- Latkes with red potatoes and yellow onions (I’ve been sworn to secrecy so I can’t share my family’s recipe, but I’m sure googling will produce lots of recipes for you to try!)
- Bibb lettuce salad with cucumbers, scallions and radishes
For the rest of the week, I’m making:
- Arugula salad with roasted beets and goat cheese
- Stuffed pepper casserole
- Persimmon bread (if the persimmons aren’t ripe enough, I’ll store them in a paper bag on the counter for a few days. They need to be quite ripe for baking.)
If anyone saw Top Chef last week, Kevin made what looked like a very cool puree from the carrot tops, so I’m going to try my hand at something like that under a panseared fish. Don’t want to waste good produce!