This week we had salad, burgers, and roasted fingerling potatoes with sautéed leeks for our Dark Days meal. I feel most proud of the salad. I harvested all of the greens from the garden TODAY!! (January 24th) and they included all new (to us) leafy green varieties including claytonia, cress, maché, and Belgian endive (which had been growing in a bucket in our front bedroom.) I served it with local roasted beets, goat cheese and my favorite homemade sweet salad dressing. The bitterness of the greens balance the sweetness of the beets and dressing nicely while the goat cheese added a sharp tanginess.
The roasted fingerling potatoes and the sautéed leeks came from the garden. I pulled the leeks this afternoon and the potatoes had been stored in the basement root cellar. The burgers came from our side of local grass-fed beef and the condiments on the burgers included homemade sweet-German mustard and homemade pickles. I’m glad we were able to share our local meal with Tyler’s brother Ryan. Those boys worked on bikes all day in the garage and dinner always seems to taste better when it’s shared.