Amongst the endless errands, laundry, and cleaning I had to do today, I decided to cook all of the wonderful local foods I purchased during yesterday’s exploration of Orange County farms and farmer’s markets.

First, I made another batch of beet salad (this time with better knife cuts than last week).   Then, I broke down the cheese pumpkin into two halves – one half I roasted with olive oil, honey and sea salt, then pureed for rum raisin pumpkin bread. 





I cubed the other half and made a ginger-pumpkin soup.  



Next I took a rolled eye-roast that I had brining in the fridge for two days, dried it, rubbed it with a Moroccan spice rub, lined a copper roasting pan with leeks, savory, sage, thyme and bay leaves and then roasted the beef – first at 550-degrees for fifteen minutes to develop a good crust – then at 350 until medium rare.

While the meat cooked, I blanched two different types of haricot verts, and then shocked them in cold water.  While they drained, I sliced garlic and heated a saucepan.  I sautéed the beans, garlic and toasted slivered almonds together with olive oil and served dinner for Mom and myself.




For dessert, we enjoyed warm pumpkin bread with the chocolate bog ice cream from Belvalle Dairy.



Except for the almonds, olive oil and spice rub – everything we ate tonight came from local ingredients.