On Tuesday night, I decided to cook the vegetables I had picked up from my Winter CSA at Green Meadows Farm in Hamilton, Massachusetts. Each week, I pick up 10-12 organic, fair-trade items. They are always as local as they can be, except for the bananas. (There are no bananas in New England.)
As I finished cooking, I realized that everything I cooked was orange: young carrots, sweet yams and fresh salmon (from my local fish market) with my homemade spiced-up rub. Too much orange. So I grabbed my organic local leeks and spinach and whipped up a creamed spinach dish with cream, white wine, nutmeg and a sprinkling of parmasean cheese. I felt so lucky to have an abundance of fresh vegetables from just around the corner.
Salmon, with my own homemade rub
Carrots, with olive oil, salt and pepper
Yams, with olive oil, salt and pepper
Creamed Spinach & Leeks
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