Eating Locally in Ithaca, NY at the End of July
Well, I just saw Food, Inc, so I've been thinking about eating locally a bit more than usual. Of course, in Ithaca, we have an excellent Farmer's Market, a strong population of hippies and environmentalists, a ton of farming, and decent land for home gardening. Aside from our hatey weather, things are good.
We are currently faced with an onslaught of summer squash (a yellow variety, can't remember which) from our garden. We also have green beans, fava beans, practically any herb you could want, chives, beets, and various greens (Swiss chard, escarole, sorrel, borage, and some old and very bitter lettuce).
In our CSA box, we received: more squash, napa cabbage, baby bok choy, scallions, and a big cucumber.
At the Farmer's Market, we bought: blueberry-sage sausage, smoked andouille, and bacon from The Piggery; Keuka gold potatoes from Sabol's Farm; blueberries; corn; and tomatoes (some guy has a greenhouse!).
Ultimately, we only needed a few groceries from a store. These included milk (local), whipping cream (local), gruyere, parmesan (we are down to rinds--need to make soup), coffee, oats (for granola), dried fruit (also for granola), and beer (Brooklyn Brown). The gruyere and whipping cream weren't really necessary, but they make life better.
Yesterday, I cooked up the blueberry sausage (one 3.2-oz link each) with mashed potatoes (featuring chives from our garden); squash sauteed in butter and garlic and tossed with gruyere and parmesan; and green beans, boiled and then tossed with the leftover butter from the squash pan.
Tonight, I cooked again. This time, it was the Zucchini Breakfast Casserole from Simply Recipes. I served it with a salad (lettuce, cucumber, onion, homemade honey-dijon vinaigrette). Then we had the blueberries with a little whipped cream and cinnamon-sugar for dessert.
For the record, we found that the Zucchini Breakfast Casserole dish actually serves six people for dinner, if they have appetites similar to mine and Judson's. I target 2300-2500 calories per day and often have a light lunch.
I might update this as the week goes on, or I might forget.
So far, it's been a delicious (and possibly a bit too rich) week.
We are currently faced with an onslaught of summer squash (a yellow variety, can't remember which) from our garden. We also have green beans, fava beans, practically any herb you could want, chives, beets, and various greens (Swiss chard, escarole, sorrel, borage, and some old and very bitter lettuce).
In our CSA box, we received: more squash, napa cabbage, baby bok choy, scallions, and a big cucumber.
At the Farmer's Market, we bought: blueberry-sage sausage, smoked andouille, and bacon from The Piggery; Keuka gold potatoes from Sabol's Farm; blueberries; corn; and tomatoes (some guy has a greenhouse!).
Ultimately, we only needed a few groceries from a store. These included milk (local), whipping cream (local), gruyere, parmesan (we are down to rinds--need to make soup), coffee, oats (for granola), dried fruit (also for granola), and beer (Brooklyn Brown). The gruyere and whipping cream weren't really necessary, but they make life better.
Yesterday, I cooked up the blueberry sausage (one 3.2-oz link each) with mashed potatoes (featuring chives from our garden); squash sauteed in butter and garlic and tossed with gruyere and parmesan; and green beans, boiled and then tossed with the leftover butter from the squash pan.
Tonight, I cooked again. This time, it was the Zucchini Breakfast Casserole from Simply Recipes. I served it with a salad (lettuce, cucumber, onion, homemade honey-dijon vinaigrette). Then we had the blueberries with a little whipped cream and cinnamon-sugar for dessert.
For the record, we found that the Zucchini Breakfast Casserole dish actually serves six people for dinner, if they have appetites similar to mine and Judson's. I target 2300-2500 calories per day and often have a light lunch.
I might update this as the week goes on, or I might forget.
So far, it's been a delicious (and possibly a bit too rich) week.
posted by megan at
11:07 PM
1 Comments:
In case you're curious, for the honey-dijon vinaigrette, I started with Alton Brown's recipe: 5 pts honey, 3 pts mustard, 2 pts vinegar. (Season with salt and pepper.)
I'm a really big fan of this recipe because the ratio is so easy for me to remember.
But my greens were very bitter, so I added extra mustard, extra vinegar (and used red wine vinegar for extra acidity) and added some olive oil to smooth it out.
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megan, at 11:31 PM
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