Lamb Meatballs with Yogurt Sauce, Roasted Roots

I've always been a fan of local foods. I was raised that way. We ate fresh eggs from Fanello's and would often pick up some other goods, a fresh killed chicken, perhaps. There was Albert's, by the train station, where we would get delicious bottles of milk with cream on the top that us kids would fight over. There were farm stands during the summer to supplement Mom's great garden on our little 1/8th of an acre plot. We had a strawberry patch and blueberry bushes, a mulberry tree that I would climb and hide in to snack for hours in the summer, a Queen Anne cherry tree, and raspberries down the road behind the post office. We also picked mussels and dug for clams at the beach. We bought grass-fed hormone-free meat. We bought freshly caught fish from the harbor (although a dubious practice in hindsight). This was the seventies and eighties in (or on, as the locals might say) Long Island. Amazing, right? I was raised with really good food.

As I got older I stayed close to local food. I worked in the early 90's at a restaurant called Home which was all about locally sourced or foraged foods and wines. I also worked at a wine store that sold only New York wines, Vintage New York. So, I've always been involved in local, as many people have. It's not a really new concept. But it's a concept that has been getting a lot of interest lately, and I think that's amazing. In the past few months of immersing myself in the food blog world, which is dizzying to say the least, one of the things I've most been interested in is the diligence of some locavores. It's been invigorating for me, because it's pushed me to get more involved and be more diligent myself. I work a bit harder to check labels and make sure where my food is coming from. I'm less complacent. One of the things that's hard to swallow for me about sourcing more food locally is the cost. But there are ways. And then there are concessions to be made. They are usually worthwhile. And that feels good.

After I cooked this meal last night, I realized it was mostly local. I didn't even plan on it. But the lamb is from Pine Plains, as are the Pine Island onions and the Veritas Farms celery root and the Four Winds Farm parsnips. The yogurt wasn't, but it very easily could have been (I have a weakness for greek yogurt on sale!). I realized that with just a little more thought and attention to detail, maybe a little more legwork, you can eat a little more local. Which is better than not eating local at all.

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In the name of local foods, would you like to take this short survey that my friend is working on? Here's some information about it:

A small team of people dedicated to the promotion and expansion of local sustainable agriculture and food are looking to better understand food purchasing habits and desires. The team has been assigned a year-long business development project as part of their studies at Antioch New England’s “Green MBA” program. The information you provide will help the team develop their business idea which seeks to connect local sustainable and organic farmers to consumers. At this point the effort is a school project only, but the team believes that it may develop into an actual local/regional business that could be replicated across the country. A summary of their final business plan will be made available later in 2010.

Vietnamese Pickled Carrot and Celery Root

It's not surprising that many people turn their palates to Asian flavors after the holidays. And pickles are always good for digestion and good health. I made these quick pickles based on a recipe from Linda Ziedrich's wonderful pickling book, The Joy of Pickling. They were totally easy and completely delicious. I loved using celery root in a new way. The original ingredient was daikon, and I thought celery root would make a fine, if slightly drier, substitute. We had it over brown rice, with edamame and diced avocado drizzled with dressing (ginger, garlic, oil, lemon-lime glaze, rice wine vinegar). So good!

Vietnamese Pickled Carrot and Celery Root

Recipe adapted from Linda Ziedrich's Joy of Pickling

1/2 pound combined carrot and celery root, grated (a small carrot and normal sized root)

1/2 tsp pickling salt

4 teaspoons sugar

3 tablespoons rice vinegar

Toss vegetables with salt and let sit for ten minutes. Drain any accumulated water. Dissolve sugar in the vinegar, pour over mixture. Let sit an hour. Store in fridge for a week. Drain off any liquid to serve.

The Game - Bring It!

This photo will have to suffice for now, as soon I'll be too busy eating and drinking and drinking and eating. Right now, the turkey is in the oven stuffed with a lemon, a clementine and an onion, slathered in olive oil, salt, pepper, rosemary and thyme. The apple sausage stuffing is done, as is the apple cranberry crisp. The cauliflower and celeriac are on deck to be steamed and pureed. The turkey stock is waiting in the wings, so to speak, for its role in the gravy. And the cabbage is waiting patiently to be quickly sauteed in a vinegary brine, like a quick sauerkraut.

The fire is roasting away, while outside the fog and drear are shrouding the trees, making us that much more cozy inside. Contented sigh.

Post Script:


Fresh sauerkraut! I loved it. Steve was on the fence. Some people can't fathom sauerkraut for Thanksgiving. My dad begs to differ. He has a thing for turkey and sauerkraut.

Half of a large head of cabbage, sliced fine
Put in a glass bowl, add a tbsp. of sugar and a teaspoon of kosher salt, 1/2 cup of cider vinegar and 1/2 cup of water. Toss well and let sit for about an hour or so. The cabbage should wilt and release water. Then put the whole bowl, water and all, in a heavy pan and simmer until the liquid boils down a bit. While it simmers add a 1/2 tsp of celery seed.

Best turkey I've ever made I think!