Last weekend was the Finger Lakes Grassroots Festival of Music and Dance which took place right here in Trumansburg, New York. It was a weekend full of fun, live music, coffee making, dancing, drinking and binging on greasy festival food! Yum!
John Brown’s Body on The Infield
Driftwood in the Dance Tent
I did manage to make a few things here and there which were very satisfying bites to break up the monotony of quesadillas and New York Pizzeria…
On the first day of the festival, I set myself up for success by making these incredibly satisfying roasted vegetable sandwiches with zucchini, yellow squash, beets and spring onions!!
I made a delicious Italian inspired pasta dish with a sweet and savory Tuscan style sausage, Plowbreak broccoli, spring onions, zucchini and summer squash and kale. I rendered off the sausage first, removed it from the pan and cooked all the vegetables in the tasty sausage fat. I added a little wine, scraped all the goodness from the bottom of the pan, added back in the sausage and some cooked cavatappi and finished everything up with some butter, fresh lemon juice and a touch of chili flake. I topped off the pasta with some of my favorite sheep’s milk yogurt from Black Pearl Creamery and stirred it in to add some richness. It was the perfect carb-heavy fuel to keep me dancing (and holding my booze) all weekend!
I topped off the pasta with some of Plowbreak’s most beautiful basil!
When I had to go back to work in the real world a few days later, I made myself a true green salad! Everything in it was green: romaine, broccoli florets and stems, green beans and cucumber! I added some chevre, of course, and dressed the salad super lightly with just olive oil, fresh lemon juice and salt to let all that green goodness shine through!
Speaking of greens, I braised a whole bunch of chard and kale in the style of collard greens and enjoyed it over chevre imbued buttermilk laced polenta with a poached egg.
In preparation for all of the backyard barbecues that I plan to throw once I move into my new house (!) I also made a super easy and delicious creamy cabbage slaw with kohlrabi and broccoli stems.
Hope you ate well this week too! Cheers!