Truth in advertising: eating seasonally requires an attitude adjustment.
A lot of people think eating only local, seasonal food means sacrifice, but nothing could be farther from the truth. Oh heck, this isn’t Pinterest, this is reality, so I’ll come clean: the uneven spacing of our Thursday/ Saturday farmer’s market lends itself to rather dicey Wednesday meals. Let’s just say we aren’t very good a pacing ourselves. By mid-week we’ve concocted every recipe we can think of using the best of our weekend haul and the limp, left-over, non sequitur veg laying around can be difficult to assemble into something that meets the minimum standard of ‘a meal.’
This rather odd assembly would be spinach, scape pesto,
& an over easy egg. You probably should avoid dinner
at our house on Wednesdays.
We call our situation “Wild Card Wednesday.” We just never know what the heck we’re going to come up with.
Local Living Reality #1: Creativity, resourcefulness, and good humor are essential traits for local living.
Local Living Reality #2: Adventure is always on the menu.
Local Living Reality #3: Meat will not necessarily always be on the menu.
At the heart of our 10-mile challenge is the ambition to live deliciously and joyfully at the local level and share the experience with anyone curious enough to wonder.
Even Especially on Wild Card Wednesdays. So instead of glossing over these seasonal and local living challenges, I’ve decided to spotlight them.
Helpful Tips To Keep In Mind: 1) Nearly anything wrapped in pastry crust becomes instantly delicious. 2) If all else fails, dice up whatever leftover veg you have and throw it together with an egg. Meal accomplished.
WILD CARD WEDNESDAY RECIPE
July 3rd Wild Card Wednesday Meal: Potato and Onion Tart with Roasted Veg (also with onion)
Wild Card Wednesday meals may include onions. With a side of onions.
What we had on hand:
four small (wrinkly) red potatoes, 1 small tomato, a handful of asparagus and snap peas, a small red onion, a small white onion, locally-made Wake Robin Farm
Mona Lisa cheese, eggs, milk, our herb garden. On-hand, Non-local ingredients used:
flower, sugar, butter, salt, olive oil
The Roasted Veg
Clean and chop whatever available veg you have, toss in olive oil, salt lightly, and broil about 10 minutes, turning frequently.
The Tart Dough
1 ½ cup of flour
¼ cup of sugar
1 cup cold butter, cubed
1 egg yolk
2 tbsp cold water
pinch of salt
1. Put flour and a pinch of salt in a mixer with a paddle attachment.
2. Turn mixer on low and slowly add the butter cubes until thoroughly incorporated.
3. Add one egg yolk.
4. Slowly drip in cold water, just enough to form a dough.
5. Wrap dough and refrigerate for 15 minutes
6. Roll the dough out until it forms a large, thin circle. Place on a flat cookie sheet.
The Tart Filling
1 small onion
½ cup of cheese
1 egg yolk
splash of milk
stalk of rosemary
1. Preheat oven to 360 degrees F
2. Thin slice the potatoes, put in a pan, and add water until they are just covered. Boil until just soft.
3. Slice the onion and chop the rosemary. Set aside.
4. In a bowl, mix cheese, egg yolk, rosemary, and a splash of milk.
5. Arrange potatoes on the rolled-out dough, leaving about an inch all the way around.
6. Pinch the dough edges together all the way around to form a wide, shallow “bowl”.
7. Gently pour the liquid mixture evenly over the potatoes.
8. Arrange the onions on top.
–> Bake for 25 minutes or until golden brown.