Goat. My god, how did I not know how tasty goat is? Why have you all been keeping this from me? You know I like meat!
There were slim pickings at Codman Farm last week, mostly goat and more goat, so I said, what the hay. Goat it is. Nothing I cooked last week was going to taste good anyway. I did some trash-talking on Facebook, threatening to eat it and whatnot, when Jen Maiser steered me toward a tremendous goat curry recipe. Oh. My. God. Vikram Vij, I may have to purchase your cookbook if that recipe is any indication. It was fantastic. The lack of local rice proved frustrating, however, with all of that delicious sauce pooling where a rice paddy should be. We did the best we could with pita bread, and I froze the rest of it for next week when we’ll be eating rice seven days a week just because we can.
I have to say that I’ll be looking at goats a little differently from now on. And not just because of their creepy rectangular pupils. There used to be a certain innocence to our relationship, goats and I, unlike the tainted history between me and the rest of the barnyard crew. Those virtuous days are gone. So, I guess that would make donkey the final frontier for me at Codman. As far as I know they only have one. But it is a farm. So. (Clears throat.) I’m waaaaaiting…
Eat Local Challenge Recap: 10/24-10/27
Friday, October 24
Breakfast: Yogurt, toast with honey, cranberry juice
Lunch: Minestrone soup with focaccia. Kids had peanut butter and jelly sandwiches, apples, radishes, and cheese.
Snack: Toasted pumpkin seeds
Dinner: Goat curry with green beans and pita bread
Saturday, October 25
Breakfast: Yogurt, toast with jam, apple cider
Lunch: Watch City Brewing Co., Waltham, MA. We came for the local beer and stayed for the non-local mahi mahi tacos (craft).
Snack: Chocolate chip cookies
Dinner: Braised chicken and garlic in cider vinegar and rosemary, roasted potatoes, and kale. Apple cranberry pie with maple ice cream.
Sunday, October 26
Breakfast: Yogurt, toast and jam, apple cider
Snack: Pears and cheddar cheese
Lunch: Leftover goat curry, green beans, and pita. Kids had hard-boiled egg, bread and butter, apples.
Dinner: Same as Saturday, plus a big green salad with turnips.
Monday, October 27
Breakfast: Yogurt, toast and jam, cranberry juice
Lunch: Minestrone soup and toast. Kids had peanut butter and jelly sandwiches, carrot sticks, apples, cheese.
Snack: Cape Cod potato chips
Dinner: Roasted bluefish with maple-mustard-tarragon sauce, acorn squash, and garlicky green beans. Maple ice cream.
Drumlin Farm, Lincoln, MA: Potatoes, kale, green beans, lettuce, shallots, rosemary, tarragon, squash, pumpkins
Milk: Stonyfield Farm, Londonderry, NH
Butter: Cabot, Cabot, VT
Eggs: Chip-In Farm, Bedford, MA (Russo’s)
Yogurt: Stonyfield Farm, Londonderry, NH
Cheese: Cabot, Cabot, VT; Smith’s Farmstead, Winchendon, MA
Flour: Wood Prairie Farm, Bridgewater, ME (mail order); King Arthur Flour, Norwich, VT
Pita bread: Bay State Bakery, Worcester, MA (Russo’s)
Honey: Golden Meadow, Reseska Apiaries, Holliston, MA (Russo's)
Jam: Trappist, Saint Joseph’s Abbey, Spencer, MA
Peanut butter: Teddie, Everett, MA
Maple syrup: The Warren Farm & Sugarhouse, North Brookfield, MA (Waltham Farmer’s Market)
Cranberries: Decas Cranberry Products, Carver, MA
Apples: Autumn Hills Orchard, Groton, MA
Apple cider: Box Mill Farms, Carver Hill Orchard, Stow, MA (Russo's)
Cranberry juice: Ocean Spray, Lakeville-Middleboro, MA
Apple cider vinegar: Carlson Orchards, Harvard, MA (Russo's)
Mustard: Raye’s, Eastport, ME (mail order)
Beans: Baer’s Best, Moraine Farm, Beverly, MA (Russo’s)
Garlic, chicken: Butter Brook Farm, Acton, MA (In Season)
Tomatoes, pears: Russo’s, Watertown, MA
Onions, turnips, carrots: Dick’s Market Garden, Lunenburg, MA (Waltham Farmer’s Market)
Ginger: Old Friends Farm, Amherst, MA (Newton Farmer's Market)
Goat, bacon: Codman Farm, Lincoln, MA
Bluefish: Steamers, Newton, MA
Potato chips: Cape Cod Potato Chips, Hyannis, MA
Chocolate chip cookies: Country Desserts, West Newton, MA