Tonight was indeed the night of the next Syracuse Eat Local supper, and I had every intention of attending (especially since it was taking place so close to my house) ... I even went out to the Regional Market and the Syracuse Real Food Coop to make sure I had everything I needed ... but by the time I got home from the memorial service that was held this afternoon (a friend from church passed away the other day), I knew I was just drained and wouldn't be able to attend. :(
However, I still had all my ingredients and so I put together a lovely winter greens and potato casserole, courtesy of a recipe I found in the Jan-Feb 2004 Cooking Light magazine. Finding the ingredients was an amazingly simple task, thanks to the hard work of the folks at Stone's Throw Farm, home of some gorgeous organic veggies. They had pretty much everything I needed - a pound of kale, a pound of mustard greens and two pounds or so of some incredible red potatoes. The only thing on my list that they didn't have was locally made cheese, which I found at SRFC.
(I'll be adding a photo to this post when I'm done, showing you what I mean by "gorgeous" - I've fallen in love with their red potatoes, which are actually pink right through the center and seem to be far less starchy than any other potato I've ever sliced. They're not like those, well, the typical little red potatoes you see in the supermarket ... they're kind of elongated, not round, and a bit knobbly but not really ... well, you'll see.)
So even though I can't be at the supper tonight, I'm there in spirit with my potato casserole cooking in the oven.
Here's a bowl of fresh kale next to these luscious potatoes:
And this is a sliced potato, up close and personal.