It’s been several weeks since I’ve been home to cook, and with two amazing meals in Toronto recently involving sausage and fresh greens (Acadia on May 29 and Actinolite on May 30), I decided it was a perfect night to create something similar at home.
And hooray for the SoWa Farmers’ Market! I was able to make an entire meal with super-fresh ingredients from Boston-area farmers (save one, single lemon, which I bought at the grocery store).
Starting with salad greens– mizuna, kale, chard and lettuce– from Autumn’s Fresh Picked in Fall River. I talked to Bianca at the market (Autumn’s Mom), and she was so enthusiastic I had to get them. Bianca was totally right. Really fresh and delicious. I dressed them with Ladolemano sauce as the base of my salad.
Next up– roasted and sautéed roots from Langwater Farm. I roasted the beets using the instructions here, while I sautéed the Japanese turnips using this recipe.
I did say there was sausage involved, right? Right. Lamb sausage from John Crow Farm in Groton. Sliced about one half-inch thick and cooked on the stove-top in a bit of olive oil for 2-3 minutes on each side. Spoon the cooked sausage, and some of the pan juices, over the greens, turnip and beets.
Topped off with: sliced radishes from Langwater, the sweetest strawberries we’ve ever tasted from Autumn’s Fresh Picked, and peppercress from Silverwood Organic Farm.
Fantastic fresh and totally local dinner!
