Boston Eat Local Challenge: Day 9

Yes, we’re back to shitty photography.  Thanks for noticing.  Clumpy cilantro, anyone?  The cornbread, for the record, tasted about as good as it looks.  I’ll be using a different recipe next time.

Breakfast:
Blueberry whole wheat pancakes with maple syrup (frozen blueberries from Wyman’s, ME; whole wheat flour from Wood Prairie Farm, ME; butter from Mendon Creamery, MA; maple syrup from Williams Farm Sugarhouse, MA)
Fried eggs (Chip-in Farm, MA)
Peaches (Bart’s Farm, MA)
Apple cider

Lunch:
Egg salad sandwiches with arugula and Brandywine tomatoes on homemade whole wheat bread (eggs from Chip-in Farm, MA; arugula from Dick’s Market Garden, MA; tomatoes from my yard)
Coleslaw (vegetables from Drumlin Farm, MA) with homemade dressing
Apples (Autumn Hills Orchard, MA)

Dinner:
Seared scallops with hot pepper jelly glaze (jelly from Nourse Farm via Russo’s, MA; Massachusetts-caught scallops from Steamers, MA)
Homemade cornbread (cornmeal from Gray’s Grist Mill, MA)
Tossed salad with tomatoes and cilantro (vegetables from Drumlin Farm, MA)
Nectarines (Autumn Hills Orchard, MA)
Oatmeal cookies with dried cranberries (rolled oats and whole wheat flour from Wood Prairie Farm, ME; maple sugar from Warren Farm & Sugar House, MA; dried cranberries from New England Cranberry, MA)

Notes: Husband really got into the act with some stellar pancakes.  He just substituted whole wheat flour and maple sugar for the white flour and sugar in our usual recipe.  I actually like this version better than the original, which was pretty awesome to start with.  The kids loved them, too.  I’ll post the recipe later in the week. 

Both kids hated the egg salad (no surprises there).  For dinner, the Preschooler loved the scallops but hated the cornbread.  The Toddler loved the cornbread but wouldn’t touch the scallops, because God forbid they be anything alike. 

The cookies were a huge disappointment.  The Preschooler and I were both chowing down on the cookie dough, which was absolutely addictive, so we couldn’t even believe how badly the actual cookies came out.  How can something be crumbly and rubbery at the same time?  Granted, cookies are NEVER as good as the dough, but these really sucked.  Nevertheless, the Toddler had two.  He hearts whole grains.

Comments

[Karen]

What about something else eggy for lunch, like omelets or a strata or a quiche or a frittata?

[melch]

Your photo looks pretty tasty, actually. Is there anything wrong with mixing up a batch of cookie dough with no intention of baking it?

[sunny12]

the photo is lovely, I was totally drooling! That's too bad about the cookie dough. I've always had great success with oatmeal cookies by using the recipe on the back of the Robin Hood package.

[Jim]

You want shitty? Try photographing Alligator Fricasse with an iPhone by candlelight and getting results that look like anything but vomit.

I'm still pissed I can't blog about that food. :/

[Tammy]

Jim: You can still blog about it without the photo. I do it almost every day. Plus, alligator fricassee sounds kind of awesome.

Sunny12: Is Robin Hood another one of your crazy Canadian brands? I need that recipe minus the plane ticket.

Melch: There's nothing wrong with that. In fact, I wholeheartedly encourage it. Until the salmonella poisoning, that is.

Karen: The kids aren't wild about eggs, which is unfortunate. Still, omelets and frittatas are on the agenda sometime soon. Maybe a Spanish tortilla (potato omelet)?

[Karen]

My kids don't eat eggs either. No big surprise there, since they eat NOTHING.

[melch]

Alton Brown claims that pasteurized eggs act the same as regular eggs and hold no fear of salmonella. I don't know if that's something that is done locally, though.

[sunny12]

apparently Robin Hood is Canadian (or was anyway; it was bought out by Smuckers, probably a long time ago). I didn't realize that there are so many differences in the brands available in the US and Canada. Anyway, I will find the recipe and email it to you.