Archive for October 2nd, 2010

October 2, 2010

Dinner, Day One: Fall Fest at Flying J Farm

Photo credit, Ely Brothers

 

Hades, Cherub and I headed to Johnstown this afternoon for some fun on the farm. Cherub enjoys chasing the chickens and enticing Jewel the farm dog to play fetch. 

Hades and I were looking forward to the organic, grass-fed beef burgers for which Farmer Jensen is famous. 

While once again it managed to rain when we were there (same as the Slow Food dinner back August), but the rain never seems to dampen anyone’s spirits when they’re there. Dinner was pot luck, so I brought along a green bean and tomato salad from all the produce loveliness we bought this morning. Original credit for this salad goes to Chef Brian Polcyn, cited in Ruhlman’s Soul of a Chef

This is an easy salad that is great for entertaining and for pot luck meals like this one.  And it could hardly be more local. 

Wishwell Green Bean Salad  

½ pound green beans, tipped and halved if too long (Wishwell Farms

3 oz bacon ends, chopped (from Curly Tail Farm

1 Roma tomato, sliced in strips the approximate size as the beans (Wishwell) 

1 yellow tomato, sliced in strips (Wishwell) 

1 very large green onion, sliced (from Northridge Organic Farm) 

Apple cider vinegar, grapeseed oil, salt and pepper 

In a large pot of heavily salted boiling water, cook the beans for 3 to 4 minutes, or until just done. Remove the beans from the water to a bowl of ice water to stop the cooking. 

Render the chopped bacon ends until crispy. Remove to a plate lined with a paper towel. Reserve the drippings. Yes. Do it. 

In a large bowl, combine the bacon fat, 1/8 c grapeseed oil, 1/8 apple cider vinegar and the salt and pepper. Whisk to combine. Add the beans (that have been drained and dried slightly), yellow and red tomatoes, green onion, and crispy bacon. Mix lightly to keep the tomatoes in strips. 

For more pictures of Slow Foods Columbus‘s Shake the Hand That Feeds You Dinner, check the Ely Brothers’ Facebook album.

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October 2, 2010

OH So Good Omelette

The parent sized portion

 Today started off with a classic French bistro lunch made with entirely local ingredients.  This was after we ran out to The Hills Market, didn’t find what we’d hoped and then scurried through the Worthington Farmer’s Market, just under the bell.  Where we found just about all we’d hoped.  You’ve gotta get there pretty early to snag local leeks. 

I’ll be doing some linking this week in the posts, but tonight I’ll start a page with suppliers for the week. 

OH So Good Omelette 

2 to 3 tomatoes, chopped (ours were backyard tomatoes) 

1 t bacon drippings (ours was from Bluescreek Farm Meats) 

2 eggs (these were from Holistic Acres in Ashland) 

1 T finely chopped herbs (today it was tarragon, basil, parsley, from Cronus’s garden) 

¼ c shredded strong cheddar (from Ohio Farm Direct in Fredricktown) 

The cherub sized portion

 

In a small nonstick pan, cook the tomatoes over medium low heat until you are left with a thick paste.  Season with a bit of salt.  Remove from heat.  Melt the bacon drippings in a small nonstick pan over medium low heat.  Scramble the two eggs and mix in the herbs, whisking firmly to incorporate.  Pour the eggs into the pan, allow to firm slightly then pull the edges of egg toward the center of the pan, allowing the uncooked egg to run to the bottom of the pan.  Spread half the tomato mixture over the eggs, sprinkle with cheese.  Season with salt and pepper.  Reduce heat to low.  Allow eggs to set a bit more, then fold omelette in half.  Flip, if you’re feeling sassy.   

Serve with Honey Run Farms greens with fennel frond vinaigrette. For the vinaigrette mix 3 T grapeseed oil, 1 T red wine vinegar, 1 t mustard, 1 T finely chopped fresh fennel fronds, five twists of pepper, a pinch of salt and a drizzle of local honey.  Toss lettuces in the dressing and serve immediately. 

Playlist included Devo’s Fresh.  Of course.

October 2, 2010

Cannonball!!

We started our Eat Local Challenge this morning!

I think we’ll have to stop by Stauf’s this morning on our way out to Ohio Market Day at The Hills Market.  I was remiss in stocking up on Silverbridge.

Cherub noshed happily on a Holistic Acres Egg from Ashland, Ohio.  Hades and I skip breakfast most mornings, but we usually do up a real spread on Sundays.  For tomorrow, I’m leaning toward something with a nod towards my Texas roots.

At Hills Market, we’ll stock up on local produce for our side dish we’re bringing to Fall Fest at Dick Jensen’s Flying J Farm in Johnstown later this afternoon.  Cherub is looking forward to the hay ride and seeing what square dancing is all about.

Playlist was Cannonball, by Dayton’s own The Breeders.

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