On the second day of the Eat Local Challenge, the Kindergartener came down with a stomach bug and had to stay home from school. Of course. It’s not a week in my household unless somebody’s vomiting. It really doesn’t reflect well on my cooking.
I managed to get some soup made in time for lunch so that the kids could turn their noses up at it. Then the Kindergartener announced, “Do you know what my favorite foods are? Hot dogs, macaroni and cheese, and French fries.” Great. Just what Mommy wants to hear.
It was clear I’d have to step up my game for dinnertime.
Everyone keeps telling me that I should make my own local hot dogs, but guess what, I’m not doing it. I’m not making hot dogs. Not ever. Hot dogs are meant to be made by someone else. Their mystery is part of their appeal.
I will, however, make meatloaf. Same concept, easier execution. My eat local version used ground beef and eggs from Codman Farm, previously roasted sungold tomatoes and shallots from Drumlin that I defrosted and pulsed in the food processor until chunky, bread crumbs, garlic, rosemary, basil, salt and pepper. The kids scarfed it. For the French fries, I did my usual thing: roasting potato wedges in olive oil. And for the macaroni and cheese portion of the meal, I made an arugula salad with turnips. Because I aim to please.
Anyway, the kids ate every last bite (minus the turnips), which is more than I can say for the squash ravioli the night before. I had made and frozen a whole bunch of ravioli filled with roasted winter squash and grated Gouda, which I cooked quickly and smothered in a tomato-sage cream sauce. The kids hated it. The adults, on the other hand, found something else to like in squash.
ELC Recap: 10/1-10/3
Wednesday, Oct. 1
Breakfast: Yogurt, scrambled eggs, whole wheat toast with honey, apple cider
Lunch: Grilled apple and cheddar cheese sandwich, green salad. Kids brought jelly sandwiches to school with carrot sticks, cheese, and apple wedges.
Snack: More apples
Dinner: Squash ravioli, broccoli, Wachusett Octoberfest, raspberries
Thursday, Oct. 2
Breakfast: Yogurt, whole wheat toast with butter and grape jam, apple cider
Lunch: Minestrone soup, baguette with butter, pear
Snack: Raspberries and Gouda cheese
Dinner: Meatloaf, roasted potatoes, arugula salad with turnips
Friday, Oct. 3
Breakfast: Same as Wednesday
Lunch: Same as Thursday, with the kids bringing PB&J, pepper slices, cheese, and apples.
Snack: Pita chips
Dinner: Leftover meatloaf, roasted potatoes, and garlicky broccoli rabe
Drumlin Farm CSA, Lincoln, MA: Lettuce, carrots, squash, sage, broccoli, raspberries, potatoes, leeks, kale, onions, bok choy, garlic, arugula, turnips, peppers, broccoli rabe
Milk: Our Family Farms of Western Massachusetts, Bernardston, MA (Russo’s)
Butter: Cabot, Cabot, VT
Eggs: Chip-In Farm, Bedford, MA (Russo’s)
Cheese: Smith’s Farmstead, Winchendon, MA (Waltham Farmer’s Market)
Apple cider: Box Mill Farms, Carver Hill Orchard, Stow, MA (Russo's)
Honey: Boston Honey Company, Holliston, MA (Russo's)
Apples: Autumn Hills Orchard, Groton, MA
Jam: Trappist, Saint Joseph’s Abbey, Spencer, MA; The Salted Cod, Concord, MA
Pita bread: Bay State Bakery, Worcester, MA (Russo's)
Peanut butter: Teddie, Everett, MA
Pears: Dick’s Market Garden, Lunenburg, MA (Waltham Farmer’s Market)
Baguette: Russo’s, Watertown, MA
Beans: Baer’s Best, Moraine Farm, Beverly, MA (Russo’s)
Ground beef: Codman Farm, Lincoln, MA
Beer: Wachusett Brewing Company, Westminster, MA