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I barely know who’s playing this year. I’m just not a huge sports fan…but I do like the food tradition! if you want to speed things up, you can make this recipe from store-bought beans, sour cream, and salsa verde. Honestly,though, even making it all from scratch, most of the time it was hands-off. It just took a bit of planning to know to start the day before. This recipe is adapted from Gena . . . → Read More: Dark Days (Super Bowl Edition): Three Layer Bean Dip  One comment - (Comments are closed)  Dark Days, For a Party  beans, Canning, carrots, Dark Days Challenge, dip, local food, milk, Recipe, Root Vegetables, salsa, sour cream, watermelon radish Although we can get lots of dairy products at the Union Square greenmarket, we haven’t been able to find sour cream. I needed some for a Super Bowl dip , so I did a little internet research. Everyone seems to use the same method and it’s insanely easy. Will we use it every time? Probably not. In most recipes we substitute our homemade yogurt for sour cream, but it might be worth it the few . . . → Read More: How to Make Sour Cream Yes, canned beans are handy, but they’re full of sodium. And they’re more expensive than even the fancy ones we get at the farmers’ market. A can of organic black beans is $1.39 at our grocery store. We bought a pound of organic local black beans from Cayuga Pure Organics this weekend for $4. After cooking, we got the equivalent of 4 cans of beans, which is $1 a can. Who says it’s more expensive . . . → Read More: How to Cook Dried Beans We’ve had a busy week, so we haven’t had time to do anything really interesting in the kitchen. We are doing a bunch of cooking tomorrow for the Superbowl, so we’ll have some post material after that. We had a lot of leftovers from our party, and otherwise we stuck to simple meals that we’ve already posted about, such as frittata and roasted vegetables. The picture below is a mix of roasting potatoes, celeriac, . . . → Read More: Leftovers and Tallgrass Burger We try to write this blog at a level that anyone can follow, whether a seasoned cook or someone who is just learning. When I learn a new technique, I often need to be told how to do things in painful detail. Pictures help. When writing, I make sure that we assume nothing. In that vein, I don’t want this post to scare anyone away. You don’t need to be as crazy as . . . → Read More: A Dark Days Secret: Our Larder |
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