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.
2 comments:
Hi Gina,
We missed you your hubby at the Oct. potluck. It was another great evening of food and conversation with new and familiar faces. Thanks for sharing your local dish here on your blog. It sounds delicious! Jennifer will be emailing/posting about our next dinner - a post-Thanksgiving gathering. Hope to see you then!
Heather
Hey Heather! I did miss everyone but there was just too much going on that day for me, I really did try though. I'm so glad the evening was a success. I'll definitely be keeping an eye out for Jennifer's e-mail as we get closer to the next date - maybe by then we'll be done fixing up our house, and we can invite people over here!
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