Eating Locally Starts in The Back Yard

Two weeks ago, my friend Deanna had a dinner party with the theme "New York State Of Mind." Her main course was strip steaks and she instructed us to bring something either reminiscent of a New York steak house or something produced in NY State. We, of course, drank NY State wines too!

I was side dish which was fun to experiment with. First off I made creamed spinach which was out of this world good, I've made it twice since. I did use my own green onions for it but it was pretty much just a steak house recipe.

Growing Horseradish

I also made Tyler Florence's Horseradish and Sour Cream Mashed Potatoes These potatoes were crazy good which could have a lot to do with the stick of butter and container of sour cream. In them, I used MY VERY OWN FRESH HORSERADISH!! Yes! Remember back when I planted it?

Dug Up

I could have probably dug it last year but I waited just to be sure that I now have an established patch. I do now! All that green is not Horseradish. Just the flowering stuff in the front. In the back is garlic.

There were some dandelions growing by the horseradish that I told my husband to leave right where they were when he was popping the rest out of the lawn a few weeks ago.

He answered with a resigned shrug, "We're eating these aren't we?"

Yup! (Note, in the Shaker Garden at the Museum, they actually PLANT dandelions in a row in the garden.)

Mixed Greens/Weeds From The Yard

So, I also made (this was the best part!) a tasting portion of sauteed carrots with dandelion leaves, violet leaves and sorrel. It was good. Everyone ate their entire portion.  The recipe I used called for Argan Oil, which I did not have. I did have truffle oil which I used instead (Yes, not really a local ingredient, I know.)