We picked up our Winter Box from the Troy Farmer's Market from Denison Farms. Dina thought it looked delicious. We turned our backs to plan out the rest of the evening, turned back and found this:
The box contained two heads lettuce, 1 huge bag of chard, two 5 lb bags of potatoes (fingerlings and blues), leeks, daikon radishes, butternut squash, sweet potatoes, onions and rosemary. We did not feel the need to eat the lettuce straight out of the box, as did our daughters, but were blown away none the less.
Blue latkes for dinner. That's just what's happening.
For the record, here is the Geller-Pellingra Family latke recipe. Tonight it will be accompanied by Wolff Family Applesauce. Share and enjoy.
Written out for David's 1st grade class
3 large potatoes
1 small onion
2 beaten eggs
2 T flour
1 tsp salt
pinch of pepper
1/2 cup of vegetable oil
1. Wash potatoes. Grate them coarsley into a bowl. Grate in an onion. Add beaten eggs, flour, salt and pepper.
2. Let mix thicken for ten minutes. Pour off the extra liquid.
3. Heat oil in frying pan for a minute. Drop a couple of teaspoons of the mix into the pan at a time. When the pancakes are brown around the edges, turn over.
4. Continue to cook until both sides are crispy. Drain on cooling racks over paper towels. Eat with sour cream and applesauce.
1/2 peck apples
1 cup water
1 cinnamon stick (optional)
1 T honey (optional)
Peel and coarsely chop apples. Place in a pot with a tight sealing lid. Add 1 cup water, and cinnamon/honey if desired. Bring water up to a boil. Place lid on and reduce to a low simmer. Check after 1/2 an hour. Mash. Keep cooking until all can be mashed. Eat in liberal amounts with joy.