Dark Days Weeks #5&6

Meal #5

Frittata Muffins

Ingredients:

Egg from Keeds Farm, Woodbury, CT

Carrots from Riverbank Farm, Roxbury, CT

Spinach from New Gate Farm, East Granby, CT

Shallots from Hidden Brook Gardens, Ledyard, CT

Whip eggs to incorporate air, pour into molds, add veggies, and bake at 375 for 10-15min to get light fluffy frittatas.

Meal #6

Parsnip Nut Roast

In Wales we had a parsnip, cranberry, nut roast which was sensational. Truly one of the best dishes we’ve had in a long time. This was my attempt to recreate it sans cranberries. It didn’t turn out as good as the original, but it was pretty decent.

Ingredients:

Parsnips from my garden

Carrots from Riverbank Farm, Roxbury, CT

Potatoes from Geremia Gardens, Southington, CT

Shallots from Hidden Brook Gardens, Ledyard, CT

Dried basil, oregano, and tarragon from my garden

Bread crumbs homemade from Wave Hill Bread

Egg from Keeds Farm, Woodbury, CT and Farmer’s Cow milk for egg wash

Pine nuts from away

I basically diced, sliced, and mixed it all together. Baked at 375 for 20min. Vegetarian not because I am, but because I ate a month’s worth of meat in Ireland.

**Ingredients for these meals by way of CT Farm Fresh Express and Fairfield Winter Farmer’s Market

Advertisement