The scene out side my kitchen window was pretty snowy this morning and while the roads looked pretty clear they were covered with ice and the superintendent decided it was a good day for a two hour delay. Instead of sleeping in, I decided to get up after the principals 5:30am call and take advantage of the extra time.
Normally, I spend some time on the weekend making food that I can easily be packed for lunch to take to work. In the warmer months this often consists of grain, bean and vegetable salads and in the cooler months it is often soups. Lately my weekend schedule has been fairly disrupted so I haven't been packing the fridge with yummy things to take for lunch so gifted with two free hours I made two kinds of soup, a goat cheese tart and a batch of cookies. This allowed me a quick meal of potato leek soup and goat cheese tart [I finally found local creme fraiche] for this weeks showing in the DDELC.
- onions, Twin Springs Fruit Farm, Ortanna, PA (72 miles)
- leeks, Next Step Produce, Newburg, MD (31 miles)
- potatoes, Olin Fox Farms, Reedville, VA (81 miles)
- thyme, back porch, (0 miles)
- green onions, Sunnyside Farm and Orchards, (52 miles)
- red poblano pepper, Sunnyside Farm and Orchards, (52 miles)
- eggs, Olin Fox Farms, Reedville, VA (81 miles)
- creme fariche, Blue Ridge Dairy, Leesburg, VA (32 miles)
- butter, Blue Ridge Dairy, Leesburg, VA (32 miles)
- goat cheese, FireFly Farms, Bittinger, MD (127 miles)
- basil (actually frozen pesto)
non local: bread crumbs, olive oil, lemon zest