I am so up for the challenge of eating local. In a lot of ways, we already are eating a good deal of local produce thanks to our CSA subscription. (Thanks, Jill!) Our first entirely local meal (aside from a few spices, and one tablespoon each of flour and butter, which I'm working on) was steak from my brother's ranch:
(Look! That meat was cut just for me! And rib eye is my favorite.)
curried turnips, made with CSA turnips and local milk:
and salad, featuring mixed greens, spinach, radishes, broccoli rabe, turnips and sugar snap peas, topped with local feta dressing.
Delish! As Eliot says, "Bon Appetit, my sweet! Let's eat!"
Curried Turnips
adapted from a recipe for curried radishes, found in A Midwest Gardener's Cookbook.
5-6 turnips, cut in 1 inch cubes
3/4 cups milk
1 Tbsp. butter
1 Tbsp. flour
1/4 tsp. curry powder (okay, I used more like 1/2 tsp.)
1/2 tsp. cumin
1/2 tsp. ground ginger
dash of salt
Put turnips in a sauce pan with enough water to cover, boil until just tender. Drain.
Melt butter in pan, add the flour and spices and mix to incorporate. Add milk and simmer, stirring constantly, until mixture begins to thicken. Add turnips back to the pot and heat through.
Tim and Eliot loved the turnips. I would have liked them better if there had been more variety of vegetables added in and a little less sauce. If you give it a try, let me know what you think.
I'm off to pick up this week's CSA bag tonight and in the morning Aidin and I head to Mother / Daughter camp with my mom and my niece. Have a great weekend, friends!
