Monday, January 4, 2010

Day 004 LocalrootZ Project (January 04, 2010)

2 Eggs Sunnyside up
over Root Hash
(Mixed Potatoes,Parsnips,Celeriac Root, Onion & Garlic)
side of Fermented Carrots

Smiling Hill Farm Yogurt
w/ wildflower honey 

Slice of Aroostook Wheat Bread
w/ Marfax Bean Dip

Pan Seared Scallops
w/ cream sauce
Served over mixed Potatoes
& carrots
Glass of Blueberry Mead
(picture below)

Baked Cranberry Apple w/ Oats
topped w/ Maple Ice Cream

Well the first monday of the New Year has arrived and I woke up @ 5am to see snow packed roads and windy conditions for my first morning back on the bike since Thursday.  I started the morning off with a quick breakfast, due to the container of root hash I had roasted off on Sunday and added eggs for a bit of protein and some good fermented carrots to get my digestive tract on track !  The 7 mile ride (my winter route) into work started off a little shaky due to treacherous conditions on the side roads in Portland's West End, although when I finally reached Veterans Bridge the roads cleared up to a slight slush haze... all in all another fun winter commute.
At work my ulterior motive, other than keeping the produce department tip top, was to find some bread !  Im not gonna lie, Ive been hungry since Friday day one of the project.  It seems everything I eat only keeps me full for and hour...after that its GROOOOOWLLLL till the next meal. A little side of bread always slows that feeling down, and today yes today, I gathered plenty of bread.  First up was from Borealis Bread, they source all of their wheat flour (up to 80,000 lbs a year) from Aurora Mills in Maine and use it in many of their breads.  However the one we are able to eat under our entirely Maine grown guidelines is the Aroostook Wheat.A truly wonderful bread that deserves to be tasted and seen...

Next up on the bread front was Mother Oven. The baker/owner Dean showed up with his weekly delivery and I was able to inquire which of his breads were currently being made with all Maine ingredients.  I was very happy to find out all his breads are currently and for the most part always made using all Maine ingredients however the added things like sesame seeds and poppy seeds obviously aren't sourced from Maine so in keeping with our guidlines I choose a package of his pita pockets as well as a loaf of Spelt Bread, neither of which contain anything but Maine goodness.
With three loaves of bread packed into the bike panniers as well as a handful of other ingredients I was off on my commute home to meet Cassi for a much anticipated scallop dinner.  I wanted to make a scallop dinner that had a twist. Something different than my usual pan seared onion and garlic scallops. I decided a good accent would be a cream sauce to top it off.  I made the cream sauce by melting about a table spoon of Nezinscott Butter with a quarter cup of smiling hill farm half & half...slowly warmed on low heat with a cup of shredded raw cheddar cheese.  As we sat down to dinner Cassi and I agreed this is one of the top Maine based dinners we have ever had !

Transportation Today
Work Commute : 15 miles Bicycle
Errands : 3 miles Walking

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