For Breakfast: Eggs with Smoked Ham
All week I have been sautéing up bits of a smoked ham steak that we bought from Truth Hill Farm. Every recipe I read suggested that the steak be cooked in the oven, but I liked it much better this way. The sautéing really brings out the smoky, earthy flavor, and makes a great substitute for bacon. It’s so lowfat that I had to add a bit of olive oil to the pan! I’m saving the trimmings to season a pot of beans in the future.
For Lunch: Insalata Caprese
A classic tomato salad that everyone must make when tomatoes are in season. So satisfying, and beautiful. Fresh mozzarella, Lemley’s homegrown tomatoes, and fresh basil plucked straight from the garden are seasoned with a drizzle of olive oil and salt and pepper. Mozzarella from Full Quiver Farm.
For Dinner: Stuffed Portabella Mushrooms, Roasted Garlic Mashed Potatoes
The farmer who sold us these Portabellas grew up eating these delicacies every day. Every day. So much so, that she hasn’t eaten one in 20-plus years, since she became an adult and gained control of her own cuisine. Well, we can’t get enough of them, and they’re delicious with a stuffing made with more of our favorite farmer's market ingredients.
Brown some ground meat of your choice in a large skillet. You could use ground beef, chicken or turkey, or a seasoned chicken sausage like the one we bought from Windy Meadows Farm. Set meat aside, and sauté your choice of fresh veggies in the pan. Our mixture started with a yellow onion, some slivered cabbage, and grated carrot. Grated zucchini, diced tomato, or any other leftover cooked veggies you have would be yummy, too. I tossed in some cubes of stale bread and a few dashes of Italian seasoning.
Rinse portabellas and scrape out “gills” gently with a spoon. This will give you a cavity to fill with your meat mixture.
Bake at 350 for 20 minutes. Sprinkle on some grated cheese and put back in oven until cheese is melted.
A side of garlic mashed potatoes is a perfect accompaniment. No time to roast garlic? Here’s a quick version. Peel garlic cloves and immerse in boiling water for 5 minutes. Drain, and dry cloves with a paper towel. Sauté in olive oil until browned on both sides, 6 – 8 minutes. Pour cloves and oil into boiled and drained potatoes and mash, along with plenty of organic butter, a dash of milk and lots of salt.
***
It’s been so much fun to document our local eating experiment and share it with you all. Now that our week of eating only food that was produced locally is over, I am struck by how simple it was to make really decadent meals from our Dallas Farmer’s Market. At first a pre-planned menu seemed that it might feel a bit restrictive. Once everything was purchased, though, the realization that we wouldn’t be running to the store all the time was actually quite freeing! In the end, we used only a few items from the store: tomato paste, a few condiments, and baking ingredients.
This week was a reminder of how delicious fresh, wholesome, unprocessed food can be. It has made an impact that will surely change our shopping habits. In my perfect world most of the produce I purchased would have been organic, but there is a lack of organic produce at our Farmer’s Market here in Dallas. We’ll keep asking for it though, and hoping that as our market continues to thrive and grow, the organic farmers will come.
In closing, we not only saved time, ate healthier, and feasted like royalty, we supported our local farmers. We voted with our dining dollars, and voted for the hard-working folks that are keeping the American dream of farming alive. To the tremendous benefit of our health, for certain. It felt good, really really good.
Here are links so some of our favorite local farms:
Just as the website proclaims, their farm really is picture-perfect, green rolling hills dotted with contented, happy cows. Just an hour east of Dallas, and they welcome visitors. Truth Hill is one of the three farms who make up Texas Meats Supernatural, in Shed 2 at the Dallas Farmer’s Market. All of the beef, ham steak, Italian sausage and bratwurst we ate this week were produced there.
Also a partner in Texas Meats Supernatural. Their pastured chickens, eggs, and chicken sausage are our favorites.
Located in Waco, Texas. Can be found in Shed 2 at the Dallas Farmer’s Market. Goat cheeses and their own Cajeta, a goat milk carmel sauce.
Located in Kemp, TX. We enjoyed their exceptional cheeses this week: mozzarella, feta, and a rich white cheddar. Their cheese is crafted from raw milk, containing all of the natural nutrients. Can be found at Texas Meats Supernatural and Whole Foods.
Lemley’s Produce
This Canton, TX farm has some of the best tomatoes around, often served in local restaurants. They are located in the Local Barn at Dallas Farmer’s Market.
To view our experience in its entirety:
Oh, I would love to be eating this stuffed portabella right now. This looks so delicious. I didn't even know what a portabella was growing up and they are so great. Num!
Posted by: Jacqueline | July 20, 2010 at 12:29 AM
I love Caprese salad or the same ingredients chopped and served on toasted French bread drizzled with olive oil. I also love portobello mushrooms...this day was a hit for me!
Posted by: Sue | July 20, 2010 at 02:12 PM