Menu de Vegevore
Feb 15 2012

Mary, Mary, what do you have for us to eat this week?

Soldier Bean and Tomato Ragu with Sweet Potatoes to serve over White Polenta
The nice thing about polenta is that when it sets up you can reheat it in a sauté pan.  We recommend a little oil in there, and then pan fry them until they are piping hot.  Heat up the ragu in a sauce pan at the same time, pour it over the warm polenta triangles, and present it to your table.  Your table will dig it.

Mac and Cheese
Made with a celery root béchamel, just pop the top off these babies and toss them in a nice hot oven, round 350, for 20 minutes or so.  You want the inside to bubble and the top to brown, and then you wanna eatitup

Tomatillo, Yellow Eye Bean and O'Henry White Sweet Potato Chili with Triticale
Heat it up in a pan and do what you do with chili, however you do it.

Stratatatata
Chunkified with kale, buckwheat walnut bread and onions.  Like a magic mosaic of gorgeous foodness

Roasted Red Beets and Barley all dressed up in Honey Mustard and out on the town with Kale and Carrots. 
Stunning!  Oscar worthy!  Bravo, bravo!

Carrot Nori Rolls over Blanched Kale
Wow.  These are so good, I can't believe they are local

Fratine with Potatoes, Crimini Mushrooms and Herbs
Thyme, marjoram and oregano make this intensely fragrant egg dish practically irresistible. It's great hot or cold.  I know someone who likes to make sandwiches with it

Quickles!
Cabbage and carrot and hot peppers and garlic and ginger and onion and shallot and apple cider vinegar… oh my!  Wait a few days before digging in, they will just be getting  better and better

Perhaps you already know the famous punchline to the joke started in this title.  Maybe not, if you really want it, you can email me, but this is not about that.  I wrote an email recently about a lot of really wonderful events promoting the use and understanding of good food, which have been, and are still, happening all around us all the time, here in the hotbed of academic thinking about food security and all of the physical things that go along with it, the land of the bean and (formerly) the cod.  I was asked for a link, so this is to provide it.  The email below is as written, but I've added links to the various places I reference, because I was asked for that as well.  I'm fixing an error, and adding a few more thougts at the end.  Good luck, get to as many as you can, you cannot say you couldn't get out because of the weather... yet!

I feel kind of dumb. I just sent you an email and audaciously I titled it 'Local Food Things are Happening', and then I only told you about the Local Food Things happening in a tiny little part of my brain that has to do with Cuisine en Locale.  I feel like a moron, honestly.  As if the things we are hosting are the only things happening in local food.  Ridiculous.  I feel bad about this, and I want to tell you about a lot of other things, not things we are doing, that are happening all the time, all over the place, and that rock.