I'm about to head out of town for a week. Leaving at 6 a.m. tomorrow morning - a fact which my airport driver really appreciates. Off to visit my Mom, sister Patty and her kids and one of my U.M. friends. And then there is the 32 degree weather and predicted snow. Not that I care about that. Oh no. Love having to find room in the suitcase for a pair of boots.
But, on to the topic at hand. I have no idea what kind of food local to upstate New York will be available in February, so I'm going to report in on our dinner this evening. It was very simple and the camera was packed away already, so I have no pictures. But, we had hamburgers made with our Kookolan Farms grass-fed beef. and I used four Oregon Yukon gold potatoes to make a gratin as a side dish. And that is pretty much the start and end of it.
If we end up with some more interesting Rochester-local meals as the week goes on, I'll chime in with a blog post from Mom's computer. Cheerio!
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4 comments:
Enjoy your trip! It's always a challenge venturing into new territory for local eating, but I hope you find some local-where-there goodies to share....
How did you make your gratin? I'm looking for new uses for my potatoes... gets tiring the same old ways several times a week.
local food in rochester is chicken wings... hot !
or the garbage plate at nick tahou's...
So how WAS local food in Rochester? I'm curious...I asked our New York CSA farmer where he and his family got produce in the winter. Aside from saved squash and cabbage, he said they went to the grocery store (where nothing is local). But Rochester may have better options. Hope you had a good trip!
Rochester actually has a farmer's market that apparently runs all year round. I didn't find out about it, though, until it was past the day it is open. But, I did get to have some thai noodles at my friends' house that had come from the market.
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