Carrots, potatoes and garlic - from my garden
Cauliflower and leek - farmer's market
Cheddar Cheese - Irish, not local
Milk - from the local dairy, home delivery
The recipe couldn't be easier. It's from the original Moosewood Cookbook. Chop vegetables, add whole garlic cloves along with water to cover. Simmer until vegetables are soft. Puree in blender, add seasoning and grated cheddar cheese and some milk.
Blended soup in pot
Butter, milk and eggs - local dairy
Flour, salt and sugar- not local
The recipe is from an old cookbook called "Cole's Complete Culinary Reference. Cooking A to Z"
1 cup milk
1 tblsp sugar
2 tblsp melted butter or vegetable oil
1 cup flour
1/4 tsp salt
Add ingredients in order to blender. Blend for a few minutes until smooth, scraping sides of container. Pour into greased popover pans. Bake at 400 for 35 to 40 minutes.
The secret is to put the popover pan into the oven while it is preheating. Take out when ready to bake, spray with nonstick spray and then pour batter into the pan and place back in to the oven.
Arugula and Lettuce - my garden
Olive Oil and vinegar - not local
A successful meal. The kids loved the popovers, munched salad without dressing and even ate all their soup.